What spices go well in pumpkin curry ?

The best spices for pumpkin curry include garam masala , turmeric, ground cumin, coriander, and Kashmiri red chili powder. These spices enhance the natural sweetness of the pumpkin while adding deep warmth and complexity. You can also add a pinch of cinnamon or nutmeg for a cozy fall twist. Just remember to toast the spices in oil for maximum flavor before adding your liquids.

Can I use canned pumpkin in curry recipes ?

Absolutely! Canned pumpkin is a fantastic shortcut and gives your pumpkin curry a smooth, creamy texture. It’s especially useful when you’re short on time or fresh pumpkin isn’t in season. Just make sure you’re using plain canned pumpkin (not pumpkin pie filling). You can use it alone or combine it with roasted pumpkin cubes for extra texture and depth.

How do you make pumpkin curry creamy without dairy ?

For a dairy-free creamy texture, full-fat coconut milk is your best friend. It adds richness without overpowering the dish. If you’re avoiding coconut, try blended cashew cream or even oat-based cream alternatives. You can also blend a portion of the cooked curry to thicken the sauce naturally. These tricks make your pumpkin curry luscious without using any cream or butter.

Is pumpkin curry good for meal prep ?

Yes, pumpkin curry is one of the best meal-prep dishes for fall. It stores well in the fridge for up to 5 days and freezes beautifully for longer-term use. The flavors even improve after a day or two. Pack it with rice or quinoa for a ready-to-go lunch or dinner. It’s nutritious, flexible, and perfect for batch cooking during the busy week.

Pumpkin Curry Recipe: 7 Irresistible Steps to Fall Comfort

Description

This pumpkin curry is rich, creamy, and deeply spiced—a perfect fall dinner recipe. It’s naturally vegan, gluten-free, and loaded with roasted pumpkin and coconut milk.

Ingredients

Scale

2 lbs pumpkin, peeled and cubed

1 tbsp olive oil

1/4 tsp salt

1 tsp garlic powder

1/4 tsp chili powder

1/4 tsp garam masala

1.5 cups cooked chickpeas

1 tbsp olive oil

1/4 tsp salt

1 tsp garam masala or curry blend

1/2 tsp garlic powder

2 tbsp olive oil

1 large onion, finely chopped

1.5 tbsp grated garlic

1.5 tbsp grated ginger

1.5 tsp garam masala

1/2 tsp Kashmiri chili

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp coriander

6 tbsp tomato paste

1 tsp salt

1 can full-fat coconut milk

1 tbsp maple syrup

1 tbsp ghee (optional)

2 tbsp chopped cilantro

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Instructions

1. Preheat oven to 400°F. Toss pumpkin cubes with oil, salt, and spices. Roast until golden and tender.

2. Toss chickpeas with oil and spices. Roast alongside pumpkin until crispy.

3. Heat olive oil in a pan. Sauté onion until soft. Add garlic and ginger.

4. Stir in all spices and cook until fragrant.

5. Add tomato paste and coconut milk. Stir well.

6. Simmer sauce and add roasted pumpkin and chickpeas.

7. Finish with maple syrup, ghee if using, and chopped cilantro.

Notes

Use kabocha or sugar pumpkin for best flavor.

Blend part of the curry for extra creaminess.

Serve with basmati rice or naan.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dinner
Method: Roasting, Simmering
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 6g
Sodium: 520mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg