You might also like these zucchini kofta curry and butternut squash curry recipes. This one-pot pumpkin curry is so hearty and flavorful! It’s also a simple recipe that gives this wonderful winter squash a chance to shine without overwhelming its naturally delicious flavor. Winter squashes are wonderful in Indian curries like this curried acorn squash. In this curry, the sauce with garam masala and cayenne nicely complements the sweetness of the pumpkin, allowing this healthful veggie to shine. There’s also a good dose of protein here in the form of vegan meat, but you can skip it if you want a thinner pumpkin curry, or substitute it with brown lentils. If you have omnivores at home this is a great dish to serve them. The vegan meat makes the dish hearty and meaty while keeping it divinely plant-based and healthy – and did I say stunningly delicious?
Why you’ll love this pumpkin curry
It is packed with flavor. The tomato, onion and ginger-garlic base add lots of great flavor to this easy pumpkin curry and the garam masala and cayenne add spicy, rich notes. Use a good vegetable stock or mushroom stock for even more flavor. It is one-pot and takes just 30 minutes to make. You might need some extra time to prep the pumpkin, unless you buy it pre-cut, but otherwise this recipe is as simple as it gets. Everyone can enjoy it. The recipe is nut-free, gluten-free, soy-free and, with just nine grams of net carbs in a serving, it can even be enjoyed by someone eating a plant-based low-carb diet.
How to make pumpkin curry
Store
Refrigerate: Curry leftovers can be stored in the fridge for up to four days. Freeze: Freeze the curry for up to three months in an airtight container or freezer-safe container. Reheat: Reheat curry on the stovetop or in the microwave until heated through.
More vegan pumpkin recipes
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Serve the pumpkin curry with coconut milk over a bed of basmati rice or jeera rice or quinoa. If you are eating low-carb, serve the curry over cauliflower rice. There are so many veggies in this curry you don’t really need a vegetable side. But if you have the time, make these Bombay potatoes. They are delicious with the pumpkin. Serve some poppadum on the side for a nice crunch.
