This easy pumpkin curry is a rich and cozy winter warmer. Fragrant spices, tender, sweet pumpkin and the crunch of cashews make this pumpkin curry a cold weather classic.
Is it too early for pumpkin? I dunno. I feel like the first of September is the perfect time to start with all the pumpkin and apple recipes. There are so many amazing ones to make that I feel like I just can’t waste any time and need to make all the cozy food. Like, right now.
Our UK weather has definitely taken a turn from the baking hot summer we had to something decidedly more autumnal. But, I’m so good with it. Fall has always been my favorite season. Warm apple cider and red leaves are my language.
The thing with an English winter is that they usually involve more rain than snow, but either way, it’s a great excuse to get wrapped up warm and venture out into the fresh air.
But, let’s talk facts about this pumpkin curry!
Pumpkin Curry How-To
- Roast the pumpkin before you make the curry sauce to add a depth of flavor.
- Use full-fat coconut milk for a very rich creamy flavor.
- Don’t skip the peanut butter. I know it may seem like a weird ingredient in here, but it really does add such a subtly rich, salty-sweet flavor that can’t be replicated from any other ingredient.
You may be wondering about the addition of the peanut butter, and how it came to be. I wanted the creamy richness of peanuts but without adding actual peanuts. As I scoured my pantry for what I could use instead, I realized that natural peanut butter would probably work here and that it would add the flavor that I wanted without adding sweetness from sugary peanut butter.
Almond butter would also work really well here. It’s that creamy nutty flavor and texture that we’re after here. Not so much the sweetness. I added some heat in the form of the red chili paste, so if you need some sweetness then a drop of honey or maple syrup is perfect here.
But not too much. In this instance, less is truly more.
So, go, embrace the season of the pumpkin and put it in everything! Especially your curries!
Coconut Pumpkin Curry
- 1 pound of pumpkin or butternut squash cut into 1 inch cubes
- 2 Tablespoons olive oil
- 1 teaspoon black cumin seeds
- 1 red onion thinly sliced
- 2 cloves garlic minced
- 1 Tablespoon fresh ginger grated
- 1 red chilli thinly sliced
- 1 Tablespoon peanut butter
- 1 Tablespoon red curry paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cardamom
- 1/4 cup vegetable broth or water
- 1 tin full fat coconut milk
- 1 large tomato chopped
- Preheat the oven to 400F and drizzle the pumpkin with salt and pepper and roast in the oven until caramelised and golden.
- In a skillet with straight sides, heat the olive oil and add the cumin seeds. Heat them until they’re fragrant before adding the onion. Once the onion is added, sweat them on medium until soft and translucent. Add the ginger, chilli and curry paste. Cook for 5 minutes, stirring frequently so the garlic and ginger don’t burn.
- Add all the dried spices and cook until everything is fragrant. Add the peanut butter, chopped tomato and a 1/4 cup of vegetable broth, if needed.
- Add the coconut milk and the cooked pumpkin and bring everything to a gentle simmer for about 5 minutes.
- Serve over rice with naan bread and cashews.