30-Minute Pumpkin Coconut Curry

The autumn equinox is here, and we are ready with a pumpkin recipe! Unlike pumpkin cookies and pumpkin bread, this is a way to use your canned pumpkin in a spicy, filling dinner recipe. (Of course, any leftover pumpkin can’t go to waste, and best be put into pumpkin cookies for dessert!)

You’ll collect all the super-nutritious orange veggies–carrots, sweet potatoes, and pumpkin–and cook them with an onion, garlic, coconut milk and a few very powerful spices (turmeric and ginger–can they be beat?! They’re more anti-cancer than chemo!). Cook until soft and you’re done!

Three years ago, as newlyweds, my husband and I went to India for the summer as volunteers with Rising Star Outreach, a fantastic organization that focuses on helping families affected by leprosy. My favorite souvenir from India was spices! I got a few packets of garam masala, curry powder, and turmeric from a little dusty market. Three years later, I’m still using them and loving it.

Thankfully, you don’t have to go on a long voyage in search for these delicious spices, like Colombus and I did. You can find these spices at most common grocery stores, now. I recommend you buy them because they are found in nearly all Indian dishes, and Indian food is so gooood! You’ll use them!

This is one of the best pumpkin recipes you’ll make this season!

Pumpkin Coconut Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Creamy, thick, fragrant curry with pumpkin and veggies, served over rice. 

Course: Main Course
Cuisine: Indian
Servings: 4 people
Ingredients
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, cut into 1/2 inch pieces
  • 2 sweet potatoes, cubed
  • 2 cups canned pureed pumpkin (about 1 15-oz can)
  • 1 cup vegetable broth
  • 3 tsp garam masala
  • 1 tbl curry powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp ground ginger
  • 1/2 tsp turmeric
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 15-oz can coconut milk (full fat or lite, I use full fat)
  • juice of one lime
  • 2 large handfuls fresh spinach
  • chopped cilantro and cashews, for topping
  • 1 cup brown rice
Instructions
  1. Put 1 cup brown rice, 2 cups water, and 1/2 tsp salt in a small pot with a lid. Let cook while you make the curry. 

  2. In a pot, saute onion and garlic without any oil on medium-high heat. When pan begins to brown, add vegetable broth. Then add spices, sweet potatoes, carrots, and pumpkin. Stir until combined and let cook 3-4 minutes until spices are very fragrant. 

  3. Decrease heat to medium-low. Add coconut milk and coconut sugar, and continue to stir as it bubbles. Let cook about 12-15 minutes until carrots and sweet potatoes are soft. Remove from heat, and stir in spinach until wilted. 


  4. Taste and adjust curry powder, salt and pepper to taste. A pinch of cayenne pepper can be added for more heat. 

  5. Serve over brown rice with chopped cilantro and cashews on top. 

Recipe Notes

This can easily be made in a slow-cooker. Simply combine all the ingredients (except rice, spinach and toppings) and stir well. Let cook on low 6 hours, or on high 3-4 hours. Stir in spinach just before serving. 

 

I think cauliflower and/or garbanzo beans would be delicious additions, as well!

Inspired by a recipe seen on the blog Table for Two. 

 



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