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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Pumpkin coconut curry

February 2, 2016 by Ania - 134

easy, gluten-free, healthy, Indian-cuisinego to recipe

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pumpkin coconut curry top down

A good warming curry is one of my favourite things to eat in cold weather. Being able to transform a bunch of everyday ingredients into a mouth-watering dish with a judicious use of spices feels like culinary wizardry.

One day, I am hoping to be able to visit India and get some curry making lessons from a master. For now, I have to rely on my general cooking knowledge, experience of eating various curries over the years and a method of trial and error.

The spicing of this dish took me a few goes and I’m really pleased with the final result. It is super simple and quick to make and even though dry roasting and then grinding your own spices is preferable to using an already ground one, sometimes speed and convenience are more of a consideration.

This pumpkin coconut curry has a bit of a kick (use less chilli if you don’t like hot food) which is nicely soothed by the cooling coconut sauce. It’s delicious with dry roasted cashews and fresh coriander leaves on top. As curries and stews tend to gain more flavour over time, make this dish a day ahead and I promise that you’ll have a sudden urge to lick your plate clean;).

pumpkin coconut curry close up

pumpkin coconut curry

4.94 from 50 votes
Print
  • serves: 4
  • prep: 15 min
  • cooking: 30 min

Ingredients

  • about 600 g pumpkin or butternut squash, cut into equal size cubes
  • 2 tbsp rapeseed / canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • ½-1 hot red chilli, sliced
  • ¼ tsp hot chilli powder
  • 1½ tsp garam masala
  • 1½ tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • a handful of coriander, stalks chopped* + leaves for serving
  • 2 cups / 1 tin full-fat coconut milk
  • ½ tin chopped tomatoes / 1 large tomato (peeled and chopped)
  • about 1¼ tsp fine sea salt
  • lime wedges, to serve
  • handful of cashews, lightly toasted (to serve)

Method

  1. OPTIONAL STEP: I prefer my pumpkin caramelised so instead of cooking it in the curry sauce, I roasted it in the oven. I drizzled it with olive oil, sprinkled with some salt and baked on a baking tray in a 200° C / 390° F oven for about 30 mins.
  2. Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
  3. Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
  4. Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  5. Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
  6. Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  7. Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.
  8. Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
  9. Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti. A side of spicy coconut kale goes really well with it too.

Notes

* You can leave coriander stalks whole and remove them before serving the curry or chop them up finely and leave them in.

As with most curries and stews, the flavours of this dish benefit from being made a day ahead.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Maikki // Maikin mokomin says

    February 3, 2016 at 6:52 am

    That curry looks so delicious! I love how you have styled the photos 🙂

    Reply
    • Ania says

      February 3, 2016 at 2:49 pm

      Aw, thanks so much! I find styling curry to be a tricky business so your comment really made my day! x

      Reply
      • Jeyshree says

        September 15, 2017 at 6:50 am

        While using coconut milk try using coconut oil instead of any other oil it will give u good flavour

        Reply
  2. Katrin says

    February 9, 2016 at 4:58 pm

    I have not made curries for a very long time but this recipe inspired me, so I gave it a try. We had some trouble hunting down some ingredients, like fresh coriander and some of the spices. So I improvised and used what I had. The supermarket curry powder may have the same ingredients listed, but it is not as good as mixing the spices by yourself. And we really missed the coriander! Next time no way without it.
    Overall it was a very nice warm wintery curry that really did get even better the next day! I combined it with buckwheat, and it was a surprisingly good combo.
    Thank you for inspiring! 🙂

    Reply
    • Ania says

      February 9, 2016 at 5:23 pm

      Thanks for a lovely comment, Katrin!:) I’m glad you enjoyed it!

      Reply
  3. Michaela Lefakis says

    February 25, 2016 at 9:47 pm

    I just can say,- yummy yummy, for sure i will do this again. thank you so much for your nice receipes

    Reply
    • Ania says

      February 25, 2016 at 9:58 pm

      Awesome, so glad to hear that you liked my curry. Thank you for leaving such lovely feedback! x

      Reply
  4. Lesley says

    May 4, 2016 at 6:01 am

    Just made this for lunch tomorrow when my girlfriend comes around for lunch.
    It smells and tastes divine can only imagine how it will be tomorrow after flavours develop even further . Thank you for a great recipe

    Reply
    • Ania says

      May 4, 2016 at 11:36 am

      Thanks, Lesley! I hope your girlfriend loves it! 🙂

      Reply
  5. Julie says

    October 16, 2016 at 12:14 am

    Oh my, I have just stumbled across your recipe -we bought a big pumpkin this arvo with the kids – and I cannot wait to cook this recopie, this sounds totally delicious! Thank you! Julie

    Reply
    • Ania says

      October 16, 2016 at 12:19 pm

      Thanks, Julie! I’m so pleased to hear that! I hope both you and your kids love it! 🙂

      Reply
  6. Elisabeth says

    October 31, 2016 at 12:49 pm

    This is easily one of the most delicious curries i’ve ever had! I’ve made it almost every saturday over the past few weeks and i’m still not sick of it (probably will never be) Love it, thank you for sharing!

    Reply
    • Ania says

      October 31, 2016 at 4:27 pm

      Hi Elisabeth,

      Thank you so much, your comment made my day! 🙂 x

      Reply
  7. Tanya says

    November 18, 2016 at 2:20 pm

    Just made it. And itvis gorgeous. I would say it would b lovely with any meat or fish. Thank u for recipe xo

    Reply
    • Ania says

      November 18, 2016 at 2:23 pm

      Thank you, Tanya, I’m glad to hear that!

      Reply
  8. Courtney says

    November 21, 2016 at 7:15 pm

    This looks so delicious and I am anxious to try it out! Thank you for such an inspiring recipe. I was just wondering how spicy it was. Our family isn’t crazy about super spicy foods, so I wondered if we should leave some of the ingredients out to help with the spiciness or if that would throw off the outcome of the recipe. Thanks for any input you might have! 🙂

    Reply
    • Ania says

      November 21, 2016 at 8:58 pm

      Hi Courtney,

      Thanks so much, I’m glad to hear that you like this recipe. It has a bit of a kick, for sure so if you are not too keen on spice go easy (or skip altogether) on both fresh and ground chilli. Other spices used don’t contribute to the hotness at all.

      Hope that helps,

      Ania

      Reply
      • Courtney says

        November 23, 2016 at 11:24 pm

        Ania,

        That definitely helps! Thanks so much for your reply! Looking forward to trying this out! Thanks for sharing! 🙂

        Reply
        • Ania says

          November 24, 2016 at 12:19 pm

          My pleasure! 🙂 I’d love to know how it turned out! Ania

          Reply
  9. Antonia says

    January 8, 2017 at 11:20 pm

    This curry recipe is fantastic thank you! Couldn’t get pumpkin so substituted for butternut squash and worked well. Yummy!

    Reply
  10. Antonia says

    January 8, 2017 at 11:22 pm

    This curry is fantastic thank you! Couldn’t get pumpkin so used butternut squash and worked well. Can’t wait to try your other recipes. The pictures are beautiful and inspiring!

    Reply
    • Ania says

      January 10, 2017 at 12:22 pm

      Thanks so much Antonia, that’s so nice to hear! You made my day! Ania

      Reply
  11. Edgar says

    February 6, 2017 at 4:14 am

    Would this have any use for fresh curry leaves?

    Reply
    • Ania says

      February 6, 2017 at 1:17 pm

      Sure thing, fresh curry leaves are a great addition to any curry! Ania

      Reply
  12. Emma says

    August 31, 2017 at 1:17 pm

    I’ve tried this curry a couple of times and it is absolutely delicious! I sometimes add a little extra ginger because I love ginger, and usually leave out the maple syrup. It’s a total winner and a staple in my kitchen xx

    Reply
    • Ania says

      August 31, 2017 at 5:06 pm

      Thanks, Emma! That’s lovely to hear! 🙂

      Reply
  13. Carina says

    September 20, 2017 at 6:14 pm

    This looks delicious! I can’t wait to try it. Just want to check, can it be frozen and then reheated? I live by myself so would want to make the whole thing and then freeze the other 3 portions for another time.

    Reply
    • Duncan says

      September 20, 2017 at 6:26 pm

      Hi Carina, Yes, this is an ideal recipe to freeze and then reheat!

      Reply
  14. Bridget says

    September 27, 2017 at 10:52 pm

    Hi, was looking at pumpkin curry recipes and noticed recipe/pictures are identical? Did this site take your recipe and pics? 🙁
    http://www.pleasanthillmarket.net/pumpkin-coconut-curry/

    Reply
    • Ania says

      September 27, 2017 at 11:08 pm

      Thanks so much for alerting us, Bridget. That’s exactly what has happened here, they’ve stolen our content 🙁 Thank you for looking out for us!! Ania

      Reply
  15. Rebecca says

    October 10, 2017 at 3:02 am

    Made this today with a few tweaks, tastes great and looking forward to enjoying it throughout the week. I used unsweetened almond milk in place of coconut milk to reduce the fat, and instead of all pumpkin I used a mix of pumpkin and broccoli, added a splash of lemon juice at the end (no limes on hand). Subbed cane sugar for maple syrup to use what was on hand, and planning to saute some tempeh and add it to this before portioning out to add a bit more protein. Also cooked it in my slow cooker which worked great! Thank you for a great and adaptable recipe!

    Reply
    • Ania says

      October 10, 2017 at 9:50 am

      Thanks for the lovely comment, Rebecca. Glad to hear you’ve enjoyed it! Tempeh sounds like a great addition too! x Ania

      Reply
  16. Anne says

    October 10, 2017 at 10:20 am

    Have made this curry about 6 times in the past 2 months and it is always a hit. Definitely becoming a staple recipe! Thank you so much!

    Reply
    • Ania says

      October 10, 2017 at 3:21 pm

      Thanks, Anne! That’s so nice to hear! Ania

      Reply
  17. Natascha says

    October 10, 2017 at 9:41 pm

    Oh my, this is sooo good! Just made half of it and ate all alone. : )
    But I have to admit I was really a lazy cat so I used a pumpkin masala I recently bought. But it has the same spices as you used. I will definitely make this more often, now that the pumpkin season started. Thanks for this inspiration!

    Reply
    • Ania says

      October 10, 2017 at 10:32 pm

      Thanks, Natascha, that’s lovely to hear! Ania

      Reply
  18. Josh says

    October 11, 2017 at 11:19 pm

    the leafy form of coriander is known as cilantro FYI

    Reply
    • Ania says

      October 12, 2017 at 11:44 am

      Thanks for that, Josh, but that really depends where you live! Here, in Europe (UK) the entire plant is known as ‘coriander’.

      Reply
  19. Trisha S says

    October 16, 2017 at 3:42 am

    So delicious! I had to make some substitutions to avoid a trip to the store (tomatillos were an excellent substitute for tomatoes and fudged the garam masala by throwing in some of the garam masala ingredients separately) and I left out the chiles and chili powder or the sake of my three-year-old. But we all agreed: it was delish! Even without the heat, it had plenty of flavor and the sweetness makes for a good shot at kid approval.

    Reply
    • Ania says

      October 16, 2017 at 2:04 pm

      Thanks, Trisha! That’s lovely to hear and I love your resourcefulness 😉 Ania

      Reply
  20. Subhadra says

    October 30, 2017 at 6:37 am

    Cooking pumpkin interestingly without getting it mashed is difficult. You have come up with wonderful recipe! Thank you

    Reply
    • Ania says

      October 30, 2017 at 12:07 pm

      Thank you, that’s lovely to hear! x Ania

      Reply
  21. Denise says

    October 31, 2017 at 10:09 pm

    Made this tonight as my Halloween dish. Absolutely stunning, loved it! Added roasted peppers along with the pumpkin and spinach minutes before serving, delicious!

    Reply
    • Ania says

      November 1, 2017 at 12:01 am

      Thanks so much, Denise! That’s lovely to hear!! Ania

      Reply
  22. Marcy says

    November 1, 2017 at 6:42 pm

    the curry was delicious and I didn’t even have the Garam Masala, I roasted my pumpkin as 2 halves then poured the curry & rice into them, put back into oven to finish baking then served with lime… my husband (who just loves curry) said it was simply delicious!

    One change I’d make, and I think it’s good you know, is to use a different oil than Canola, it’s basically Canadian Oil from the Rapeseed plant that has been genetically engineered & modified to be used in food products here in the US. Here’s just one excerpt from Snopes.com… please look into this oil before using again…
    [Canola oil from the rape seed, referred to as the Canadian oil because Canada is mainly responsible for it being marketed in the USA. The Canadian government and industry paid our Federal Food and Drug Administration (FDA) $50 million dollars to have canola oil placed on the (GRAS) List, “Generally Recognized As Safe”. Thus a new industry was created. Laws were enacted affecting international trade, commerce, and traditional diets. Studies with lab. animals were disastrous. Rats developed fatty degeneration of heart, kidney, adrenals, and thyroid gland. When canola oil was withdrawn from their diets, the deposits dissolved but scar tissue remained on all vital organs. No studies on humans were made before money was spent to promote Canola oil in the USA.]

    thank you again for the wonderful recipe!
    Sincerely, from one “foodie” to the next,
    God bless, Marcy~

    Reply
    • Ania says

      November 2, 2017 at 11:14 am

      Thanks, Marcy! I am so glad to hear that you both enjoyed my curry!! 🙂 Ania

      PS: As I live in Europe, I use British rapeseed (canola) oil rather than US/Canadian one so not sure if the above applies. The type of oil used for sauteing is up to the individual, it does not need to be rapeseed oil per se if you would rather avoid it.

      Reply
  23. Keri Urquhart says

    November 8, 2017 at 1:48 pm

    Hi total novice here. Do you peel the pumpkin before roasting it or scoop out it’s middle I’ve not even cut into it yet with fear of doing it wrong.. help! X

    Reply
    • Ania says

      November 8, 2017 at 4:57 pm

      Hi Keri,

      You can either peel it and cut into same-size cubes or leave the skin on and cut into same-size slices (I sometimes do half-moons) and then peel the skin off with a pairing knife after roasting UNLESS you are using the type of pumpkin with edible skin. Hope that helps! Ania

      Reply
  24. Tina says

    November 11, 2017 at 12:02 am

    Great recipe – thanks!
    My tip: reduce the maple syrup and cinnamon just a tad – unless you really like sweet curries!

    Reply
    • Ania says

      November 11, 2017 at 12:15 pm

      Glad you enjoyed it, Tina. Ania

      Reply
  25. Jessica says

    November 13, 2017 at 9:14 pm

    This is soooooo good! The ratio os spices you’ve chosen are perfect and delicious, thank you!

    Reply
    • Ania says

      November 13, 2017 at 10:18 pm

      Thank you, Jessica! That’s lovely to hear! Ania

      Reply
  26. Marzena says

    November 19, 2017 at 10:50 pm

    Simply divine!

    Reply
    • Ania says

      November 20, 2017 at 1:03 am

      Thank you, Marzena! That’s so nice to hear! Ania

      Reply
  27. Valerie says

    November 26, 2017 at 8:37 pm

    Yummy! Was given a pumpkin from a neighbour’s allotment, and wanted to make something vegan. Did a bit more pumpkin than the recipe said, and also added green beans and desiccated coconut. Beautiful. Thank you!

    Reply
    • Ania says

      November 26, 2017 at 11:17 pm

      Thanks, Valerie. That’s so great to hear! x Ania

      Reply
  28. Julie says

    December 4, 2017 at 3:57 am

    Made this with fish in instapot tonight thank you was delicious!

    Reply
    • Ania says

      December 4, 2017 at 12:16 pm

      Thanks, Julie! That’s great to hear! Ania

      Reply
  29. Katharine says

    December 11, 2017 at 5:57 am

    Wow!! This was such a good curry. I have to admit that I over-roasted the pumpkin by a lot, and it was a little dried out by the time it made the curry sauce – so I added a tin of chick peas. I also topped with roasted pumpkin seeds along with the cashews. My partner loved it. I’m a devoted carnivore and I loved it. I will definitely make it again.

    Reply
    • Ania says

      December 11, 2017 at 11:43 am

      Thanks so much, Katharine! That’s lovely to hear! Ania

      Reply
  30. Viola Grundmann says

    December 26, 2017 at 10:35 am

    Ever since I first made this recipe it became my go to curry! My friends and family love it and I really enjoy cooking it. I always roast the pumpkin in the oven first and it caramelises perfectly, just like you say. But as I’m not a big fan of koriander I tend to use another fresh herb instead, I found parsley to work thee best. And wow the cashews on top really give it a great touch!
    I usually never leave comments but I had to because I’ve been coming back to this amazing recipe more times than I can count.
    Thank you so much for sharing!
    Lots of love from Denmark

    Reply
    • Ania says

      December 27, 2017 at 1:18 pm

      Thanks, Viola! That’s fantastic to hear! Sending lots of love back from (snow-sprinkled this morning) Bristol! Ania

      Reply
  31. Ailene Cirano says

    January 24, 2018 at 1:51 am

    Wow. I had a pumpkin from our CSA and no clue what to do with it. This recipe is amazing. I’m not a fussy -measurements cook, and added extra tomato and whatever cilantro stems I had on hand, but no cashews. This meal super tasty (I had it with rice), and seems pretty flexible. Also – I love that it uses up the cilantro stems!!
    Thanks, Lazy Cat!!

    Reply
    • Ania says

      January 24, 2018 at 2:22 pm

      My pleasure, Ailene! Glad to hear you enjoyed the dish as well as the cooking process 🙂 Ania

      Reply
  32. George says

    January 30, 2018 at 2:41 pm

    Great recipe! Nice depth of flavour and a health booster.Was searching for a good vegan curry and I think I found it! Followed the recipe as given except I substitude cashews with roasted peanuts and added a tbs peanut butter to the sause. Used honey instead of maple syrup as a sweetener.Great idea baking the pumpkin.That caramelization makes the difference.Thanks for a great recipe!!

    Reply
    • Ania says

      January 30, 2018 at 2:43 pm

      My pleasure, George! I’m delighted to hear that you liked it! Ania

      Reply
  33. Carolina says

    February 8, 2018 at 5:48 pm

    This was such an amazing pumpkin curry, It’s the best recipe I’ve come across! Really loved the cashews on top, hadn’t thought of that!!! I can’t wait to make this again as my whole family really enjoyed it!

    Reply
    • Ania says

      February 8, 2018 at 6:02 pm

      Thank you for lovely feedback, Carolina! That’s great to hear 🙂 Ania

      Reply
  34. Susan says

    March 16, 2018 at 5:42 pm

    Hi,
    I just made your pumkin curry for dinner and it was amazing!!!I added pumpkin seeds instead I didn ´t have cashews at home😀can ´t wait until my husband is going to eat it later.Great recipe!!

    Reply
    • Ania says

      March 16, 2018 at 6:36 pm

      Thank you, Susan! I’m delighted to hear that! Ania

      Reply
  35. Chloe says

    March 28, 2018 at 9:55 pm

    Turned out very tasty. I added a bit of red pepper which went really nicely with it. Sent the recipe to my vegetarian mum who always grows way too many pumpkins, I’m sure she’ll make good use of it.

    Reply
    • Ania says

      March 28, 2018 at 10:08 pm

      Great to hear, Chloe! And how fabulous to be able to make this with homegrown pumpkins. Ania

      Reply
  36. Sam says

    April 2, 2018 at 9:49 am

    Wow my husband usually refuses to eat anything vegetarian and he loved this tonight ate 2 serves and asked me to make it regularly thanks for a great meal !!!

    Reply
    • Ania says

      April 2, 2018 at 1:27 pm

      Thanks for kind words, Sam! I’m really happy to hear that! 🙂 Ania

      Reply
  37. Rachel says

    July 31, 2018 at 8:31 am

    What a wonderful recipe! I’ve been craving pumpkin curry ever since I tried it at a restaurant for the first time. Restaurant curry was great, but this was miles better. Cheaper too! I did use Butternut Squash in place of Pumpkin, but I didn’t miss it. This is so flavorful, hearty and delicious while also being super easy to make. Definitely going on rotation–This was my first recipe from this site and surely won’t be my last.

    Reply
    • Ania says

      July 31, 2018 at 11:13 am

      Thanks so much, Rachel! I’m really pleased to hear this! Ania

      Reply
  38. Michael says

    August 15, 2018 at 6:42 am

    I ran into this page about a year ago looking for a “pumpkin curry” recipe and made it the same evening. Both my wife and me loved it! I have been making it at least once a month since. It is wonderful how it works for all kinds of pumpkins too: I’ve tried butternut, sugar pie, kabocha, red kuri. The only things I change now is add a couple tomatoes and skip the maple syrup.

    Great stuff! Thanks so much!

    Reply
    • Ania says

      August 15, 2018 at 10:36 am

      Thank you so much for kind words, Michael! I’m delighted to hear that you like this meal so much that it is on your regular rotation now!! Ania

      Reply
  39. Laury says

    September 14, 2018 at 10:53 am

    I roaste the pumpkin as suggested which tasted lovely, added two teaspoons of crunchy peanut butter too and used roasted pumpkin seeds instead of cashw s which I didn’t have., tastes like our local tandoori s korma , yummy

    Reply
    • Ania says

      September 14, 2018 at 12:25 pm

      Thanks, Laury! I’m really pleased to hear that!! Ania

      Reply
  40. Elke says

    September 28, 2018 at 2:09 pm

    Would you be able to tell me approximately how many cups of pumpkin are equal to 600 g? Thank you!

    Reply
    • Ania says

      September 28, 2018 at 8:43 pm

      I’m sorry, I don’t have a clue, Elke, but as it’s a curry rather than a cake (which requires precision) go with the feel. Like half a medium butternut squash, for example. Hope that helps a little! Ania

      Reply
  41. Karina says

    October 8, 2018 at 8:45 pm

    Absolutely delicious!
    to be honest I was not expecting this punch of flavours in one dish!
    My husband loved it so will repeat for sure!
    Thanks a lot!

    Reply
    • Ania says

      October 9, 2018 at 11:40 am

      Thanks, Karina! I’m really happy to hear that! Ania

      Reply
  42. Lauren says

    October 31, 2018 at 2:40 pm

    We made this last night for dinner and ended up giving half of it to our friends because it was so good (we had to share it!). So tonight we’re making it all over again and keeping it all for ourselves this time! We followed the recipe exactly (only omitted the maple syrup as for us it was perfect without it). I’d HIGHLY recommend this recipe, one of the best curries we’ve ever made!

    Reply
    • Ania says

      October 31, 2018 at 5:17 pm

      Thanks so much, Lauren! That’s lovely to hear! Ania

      Reply
  43. Cathryn says

    November 25, 2018 at 11:51 am

    Just made this for dinner and it was the best meal I have made in months! So tasty!

    Reply
    • Ania says

      November 26, 2018 at 12:45 pm

      Thanks so much, Cathryn! I’m so pleased to hear that! Ania

      Reply
  44. ally says

    December 6, 2018 at 12:52 am

    Oh my, this curry looks divine and soo hearty! Have all ingredients in my pantry and fridge and gonna make it for dinner tomorrow! But I frustrated little bit about your measurements 🙁 I`m from Russia and dont know nothing about how much grams in foreign tins of tomatoes and coconut milk. Is it equals to can=400 g? Or it is larger? cause you written that 2 cups cocnut milk (that equals to 480 grams) is 1 tin. Little bit frustrated, Ania, please make it clear for me. how much grams of tomatoes and cocnut milk I should take for this recipe! ;)) And I reeealy sorry for being such an annoying dude =) Thank you! Love your blog, its such an inspiration for me!

    Reply
    • Ania says

      December 6, 2018 at 1:19 pm

      Hi,

      I’m glad you are planning to make this curry – it’s one of my favs! I hope you’ll like it too! I just checked the recipe and I am not sure where you got the 2 cups coconut milk equals to 480 g. 2 cups equals 480 milliliters though. I tend to give dry ingredients in grams and ounces and cups if possible and liquid ingredients in milliliters and cups. Hope that answers your question. Ania

      Reply
  45. Michelle says

    March 26, 2019 at 7:22 pm

    Just came here to say that I’ve made this curry so many times since discovering it last year and it is SUCH a winner. I’ve had to adjust it in different ways as I was sometimes lacking ingredients (I’ve used cayenne pepper instead of fresh chilli, I’ve ommitted cilantro because people are piiiickyyy, substituted fresh ginger for ground, I’ve added chickpeas, I’ve substituted pumpkin for sweet potatoes, and I accidentally doubled the amount of tinned tomatoes once…) and yet it always came out SO delicious, it’s really a foolproof recipe! And it’s one of those wonderful recipes that you can keep in your fridge for days and take a portion to work each day…. And it almost gets better over time 🙂

    Reply
    • Ania says

      March 27, 2019 at 11:59 am

      Aw, thanks Michelle! That’s so lovely to hear! I am very glad you are enjoying it so much! Ania

      Reply
  46. Elle says

    April 5, 2019 at 8:37 pm

    I have made this curry over twenty times now, and every time it’s delicious. Thanks so much for the recipe, and the rest of your great blog 🙂

    Reply
    • Ania says

      April 8, 2019 at 6:59 pm

      Aw, thanks so much, Elle. You are so kind. I haven’t been able to log in for a while as I’ve been moving so it was so nice to log to so many positive comments! Thanks so much! x Ania

      Reply
  47. Corinna says

    April 14, 2019 at 5:02 pm

    I love this recipe – already preparing it the 2nd time this week 😀
    I made a few adjustments (no chili cause of my little one) and no maple syrup as I found it sweet enough from the pumpkin. But the spice mix and thick coconut sauce are simply delicious!

    Hugs from Germany

    Reply
    • Ania says

      April 15, 2019 at 1:01 pm

      That’s so nice to hear, Corinna! Thanks for letting me know and hugs from cold and windy Bristol! x

      Reply
  48. Jonas says

    April 27, 2019 at 6:56 pm

    I don’t normally post comments on recipes, but this is the exception. Our house is filled with the aroma of this curry. It’s really warm and hearty and flavorful and everything I want from pumpkin curry. Just a stellar recipe exactly as written.

    Reply
    • Ania says

      April 27, 2019 at 8:45 pm

      Thanks so much, Jonas! I’m really chuffed to hear that! x Ania

      Reply
  49. Ali says

    May 3, 2019 at 3:13 am

    Extremely delicious!! The spice combination is potentially the best I’ve used (I often fudge the amounts and end up with one thing overpowering the rest) and I’m making it again, four days later!
    Yum!! Can’t wait to check out your other recipes 🙂

    Reply
    • Ania says

      May 3, 2019 at 4:57 pm

      I’m delighted to hear that, Ali! Thank you for letting me know that you enjoyed it so much! x Ania

      Reply
  50. Tony says

    June 3, 2019 at 12:38 am

    Thanks Ania this is absolutely yum!!
    So easy and delicious. We aren’t fans of coriander so I substituted with flat leaf parsley.
    Will certainly be making this again!!

    Reply
    • Ania says

      June 3, 2019 at 12:54 am

      That’s lovely to hear!! x Ania

      Reply
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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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