Pumpkin Curry Recipe

Prepare pumpkin

Peel, seed, and cut the pumpkin into 1-inch cubes so they cook evenly. Aim for roughly 4 cups of cubed pumpkin.

Dice the onion, julienne the red bell pepper, mince the garlic, and grate the ginger. Have these ready to add to the pan.

Heat a large heavy skillet or Dutch oven over medium heat. Add the vegetable oil and allow it to warm for 30 seconds.

Add the diced onion and a pinch of salt. Sauté for 4–5 minutes until the onion becomes translucent and edges begin to brown.

Stir in the minced garlic and grated ginger and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Lower the heat slightly and add the curry powder, ground cumin, ground coriander, turmeric, and red chili flakes (if using). Cook the spices 1–2 minutes, stirring continuously so they bloom in the oil and become aromatic.

Add the cubed pumpkin and julienned red bell pepper to the pan. Toss to coat with the spice-onion mixture and cook 2–3 minutes to begin softening the pumpkin.

Pour in the coconut milk and vegetable broth (or water). Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

Season with the kosher salt and black pepper. Cover partially with a lid, reduce heat to low, and simmer for 12–18 minutes until the pumpkin is fork-tender but not falling apart. Stir occasionally.

If the curry reduces too quickly and the pumpkin is not tender, add up to 1/2 cup more broth or water and continue simmering.

Once the pumpkin is tender, remove the lid and increase heat to medium-low. Stir and gently mash a few pumpkin cubes against the side of the pan if you want a thicker sauce; alternatively, leave it chunky.

Stir in the fresh lime juice and taste; adjust salt, pepper, or lime as needed. If you prefer extra creaminess, stir in 1–2 tablespoons more coconut milk.

Turn off the heat and fold in half the chopped cilantro. Sprinkle the remaining cilantro, chopped toasted peanuts or cashews, and sliced green onions over the top just before serving.

Spoon steamed jasmine or basmati rice into bowls. Ladle the pumpkin curry over the rice, garnish with lime wedges on the side, and serve hot.

Leftovers: cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding splash of water or coconut milk if thickened.