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    Home » 30 Minutes

    Easy Pumpkin Curry With Coconut Milk and Cashews

    Published: Sep 11, 2018 · Modified: Mar 5, 2023 by Debs · This post may contain affiliate links · 3 Comments

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    Pumpkin coconut curry with rice and limes.

    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

    1. Roast the pumpkin before you make the curry sauce to add a depth of flavor.
    2. Use full-fat coconut milk for a very rich creamy flavor.
    3. 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!

    THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

    Pumpkin coconut curry with rice and limes.

    Coconut Pumpkin Curry

    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.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 servings
    Calories: 152kcal
    Author: Debs
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    Ingredients

    • 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
    • ¼ cup vegetable broth or water
    • 1 tin full fat coconut milk
    • 1 large tomato chopped

    Instructions

    • 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 ¼ 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.

    Nutrition

    Calories: 152kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 582mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10640IU | Vitamin C: 33.4mg | Calcium: 46mg | Iron: 1.9mg
    have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!

     

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    Reader Interactions

    Comments

    1. Sheenam says

      September 12, 2018 at 5:41 am

      This looks so good. Coming from a land of curries (=India) I have never actually tried coconut based pumpkin curry. Definitely giving your recipe a try 🙂

      Reply
      • Debs says

        September 19, 2018 at 12:19 pm

        Thanks so much, Sheenam! Hope you love this! If I can impress you with a curry, then my day will be made! Thank you!

        Reply
    2. Gayathri says

      October 18, 2020 at 10:14 am

      Made it today and it was delicious.... Skipped on few items because, I didn't have it in my pantry. But, definitely will try again exactly as the recipe soon! Love from Malaysia! ☺️❤️

      Reply

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    Hi, I'm Debs! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) comfort food recipes from scratch. Welcome to my virtual kitchen!

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