Yes, summer is almost over. But not bad news. Autumn brings with it a lot of beautiful and delicious things. For example, now is the time for pumpkin dishes. Pumpkin is also very, very healthy. The fruit is rich in vitamin A, vitamin K, vitamin E and vitamin B6. Research has shown that pumpkin can boost immunity, improve eye, skin, and heart health. Pumpkin also has the ability to support metabolic health. There are many, many dishes with pumpkin. You can cook both main dishes and desserts with pumpkin. This time we wanted to try to make curry with pumpkin. And we are extremely satisfied with the result. In this article we will tell you a few delicious pumpkin curry recipes. Bon Appetit!

The pumpkin curry looks so delicious

prepare dinner ideas make pumpkin chickpea curry yourself


For this you need:

  • 1 1/2 tbsp coconut oil
  • 1 medium shallot
  • 2 tbsp chopped fresh ginger
  • 2 tbsp chopped garlic
  • 1 small red chilli or serrano pepper (stalk and seed removed, thinly sliced)
  • 1 large red bell pepper (thinly sliced ​​lengthways)
  • 3 tbsp Thai curry paste
  • 3 1/2 cups peeled and diced squash or butternut squash
  • 2 cans of coconut milk
  • 2 tablespoons maple syrup or coconut blossom sugar, plus more to taste
  • 1 tsp ground turmeric
  • 1 pinch of salt
  • 2 tbsp lemon juice
  • 1 tbsp coconut aminos
  • 1 cup chopped broccoli
  • 2/3 cup toasted cashews

That is how it goes:

  1. First, heat a large saucepan over medium-high heat.
  2. Once the pot is hot enough, add the coconut oil, shallot, ginger, garlic, and pepper.
  3. Sauté for 2 to 3 minutes, stirring occasionally.
  4. Then add the red peppers and the paste. Continue cooking for 2 minutes.
  5. Then add the squash, cook for 2 minutes, stirring occasionally.
  6. Add the coconut milk, maple syrup, turmeric, salt and coconut aminos and mix well. Bring everything to a simmer.
  7. Once it begins to simmer, reduce the heat and cover the pot. Make sure it’s simmering and not boiling.
  8. Cook for 10 to 15 minutes, stirring occasionally to soften the squash and add more curry flavor.
  9. At this point, you can add more maple syrup, salt, or curry paste, if desired.
  10. Once the dish is well seasoned and the squash is tender, add the broccoli, lemon juice, and cashews and cover the pot.
  11. Let everything simmer on medium heat for 3 to 4 minutes.
  12. Optional: Scoop out half the broth/sauce and half the squash, and try scooping out the broccoli as well.
  13. Then blend until creamy and smooth. Return to the pot and warm for a few minutes before serving.
  14. Serve with rice, quinoa or cauliflower rice and garnish with lemon juice, basil or cilantro.

Doesn’t that look delicious?

lentil pumpkin curry recipes quick and easy

Pumpkin curry without coconut milk

For this you need:

  • 1 medium onion, sliced
  • 4 to 5 garlic cloves, chopped
  • 8 cups frozen vegetables
  • 1 can of pumpkin puree
  • 1 to 2 cups low-sodium vegetable broth
  • Optional: 2 tablespoons creamy almond butter
  • 1 to 3 tsp curry powder
  • 1/2 to 1 tsp ground ginger
  • 1 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • sea ​​salt to taste
  • Optional: coriander
  • Optional: lime juice

That is how it goes:

  1. First, take a large saucepan, add the onion and sauté for 3 to 4 minutes until translucent.
  2. Then add the garlic cloves and cook for 1 more minute. You can also add some vegetable broth.
  3. Then push the garlic and onion aside and add the spices to the center and stir for no more than 20 to 30 seconds.
  4. Then add a little bit of broth, stir and mix well.
  5. Then add the rest of the vegetable broth, almond butter, and pumpkin puree. Mix well to form a thick consistency.
  6. Reduce the heat, then add the frozen vegetables. Mix well, cover the pot and cook for 10 minutes. When the vegetables are cooked, you can add more broth if the consistency is too thick.
  7. When you are happy with the consistency, you can add the lime juice. Stir well and let it heat for about 30 seconds before removing the pot from the heat.
  8. Serve with rice and cilantro, parsley, basil, sage or thyme.

There are many variations of this dish

vegan dishes pumpkin curry with coconut milk easy recipe

Pumpkin Chickpea Curry

For this you need:

  • 1 tbsp coconut oil
  • 2 to 3 cloves of garlic, chopped
  • 1 small piece of fresh ginger, chopped
  • 1 red onion, sliced
  • 2 tbsp yellow curry powder or paste
  • 1/2 Hokkaido squash, cut into chunks
  • 150 grams of fresh spinach
  • 265 grams chickpeas, rinsed and drained
  • 1 can, 400 ml coconut milk
  • juice of 1/2 lemon
  • Sea salt and pepper to taste
  • Optional: 4 tbsp cashew nuts for garnish
  • Optional: 1 to 2 tablespoons sesame seeds

That is how it goes:

  1. First, take a large saucepan and heat the coconut oil.
  2. Then add the pumpkin and onion and sauté for about 3 minutes. Stir occasionally.
  3. Then add the garlic cloves, ginger and curry powder and cook for 1 to 2 minutes more.
  4. Add the coconut milk, bring the mixture to a boil, and then simmer over medium heat for about 10 minutes. Stir occasionally.
  5. Then add the spinach and chickpeas and continue to simmer for about 5 minutes until the spinach has wilted. If necessary, add some water.
  6. Season with salt, pepper or chili.
  7. Finally add the lemon juice.
  8. Serve with rice and garnish with cashews and sesame seeds.

Tasty dish with pumpkin

pumpkin curry vegan make your own delicious recipes ideas


Lentil Pumpkin Curry

For this you need:

  • 2 tablespoons olive oil or sesame oil
  • 1 small sweet onion, diced
  • 2 large garlic cloves, chopped
  • 2 tbsp red curry paste
  • 1 can of coconut milk
  • 2 cups vegetable broth
  • 1 cup pureed pumpkin
  • 2 tbsp tomato paste
  • 1 cup red lentils (dry)
  • salt and pepper to taste
  • 2 cups baby spinach
  • Optional: 1/4 to 1/2 roasted and salted cashews
  • Optional: fresh coriander

That is how it goes:

  1. First, heat the oil in a large saucepan over medium-high heat.
  2. Then add the onion and cook for 2 minutes until golden in colour.
  3. Add the garlic cloves and curry paste and cook for 1 minute until the paste is fully incorporated.
  4. Then add the vegetable broth, coconut milk, squash, tomato paste, and lentils and cook over medium-high heat for 15 minutes, until the lentils are cooked but not overly tender. Stir occasionally. Taste and add salt and pepper.
  5. During the last 3 to 5 minutes of cooking, add the 2 cups baby spinach and mix well.
  6. Serve with rice, quinoa, cauliflower or something else.
  7. Garnish with cashew nuts and coriander, if desired.

The dish also tastes good with chicken

dishes dinner prepare pumpkin curry with chicken breast

Pumpkin curry with chicken breast

For this you need:

  • 1 butternut squash
  • 2 large chicken breasts
  • 1 tbsp olive oil
  • 1 pinch cayenne pepper
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 5 cm piece of ginger, grated
  • 2 tbsp curry powder
  • 400 gram can of diced tomatoes
  • 1 cup chicken broth
  • 1 tbsp brown sugar
  • 1/2 cup cream
  • 120 grams of baby spinach

That is how it goes:

  1. Preheat the oven to 200 degrees.
  2. Peel and cut the squash into 1-inch pieces in a bowl.
  3. Enter the oil, season with salt, pepper and a pinch of cayenne pepper. Mix well.
  4. Then put everything on a baking sheet and roast in the oven for about 20 minutes until the pumpkin is soft. Then set it aside.
  5. Meanwhile, cut the chicken breasts into small pieces and season with salt and pepper.
  6. Then, heat 1 tbsp vegetable oil in a large saucepan and cook the chicken for about 5 minutes.
  7. Heat the remaining tablespoons of vegetable oil in the saucepan.
  8. Add the onion and cook over medium-high heat until soft, about 10 minutes.
  9. Add the garlic cloves and ginger and continue cooking for 2 minutes.
  10. Also add the curry powder and continue cooking for 2 minutes.
  11. Then add the tomatoes, broth, sugar and cream and mix well.
  12. Bring to a boil and add the chicken. Then let it simmer for 10 minutes to allow the sauce to thicken and the flavors to soak in.
  13. Then add the pumpkin.
  14. Finally, add the spinach and stir until the leaves have wilted.
  15. Garnish with fresh coriander and serve with rice or naan bread and yoghurt or cucumber raita.

Pumpkin and tofu go perfectly together

ideas dinner pumpkin curry with tofu and vegetables recipe

Pumpkin curry with tofu

For this you need:

  • 1 1/2 tbsp olive or avocado oil
  • 1/2 red onion, diced
  • 1 yellow bell pepper, chopped
  • 3 garlic cloves, chopped
  • 3 tsp chopped or grated ginger
  • 1 can of coconut milk
  • 1 cup water or vegetable broth
  • 3 tbsp red curry paste
  • 1 tbsp coconut sugar
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 2 cups peeled and sliced ​​squash
  • 450 grams of tofu, drained, pressed and cut into small pieces
  • 140 grams of baby greens or baby spinach
  • Fresh basil, lime and cashew nuts for garnish
  • White, brown or cauliflower rice for serving

That is how it goes:

  1. First, heat the oil in a deep skillet or large saucepan over medium-high heat.
  2. Then add the onion, peppers, ginger and garlic cloves.
  3. Cook for about 3 minutes, stirring occasionally, until fragrant.
  4. Add the curry paste and tofu, mix well and sauté for another 2 minutes.
  5. Then add the pumpkin, coconut milk, water, sugar, salt and pepper and mix well.
  6. Then bring the mixture to a boil, cover the pan and cook until the squash is tender and cooked through, about 15 minutes.
  7. Then add the baby greens/spinach and cook for an additional 1 to 2 minutes and until the greens are wilted.
  8. Remove the pan from the heat and finally add the lime juice.
  9. Serve over warm rice.

Pumpkin curry with coconut milk is super delicious

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A great idea for serving

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