Indian

Tender cubes of spiced roasted squash meld into a warming pumpkin curry with pieces of sweet apple, aromatic ginger, garlic, spices, and crunchy pecans! This delicious pumpkin curry makes the perfect plant-based autumn dinner, featuring savory, sweet, and earthy spices for a rich and comforting meal. Get ready to fall in love with every cozy bite!

This pumpkin curry brings together two of my favorite things about fall: rich pumpkin flavor and warming, earthy spices simmered into a cozy curry. It’s the kind of dish that feels instantly comforting the moment it hits the stove.

Pumpkin purée and coconut milk create a velvety, silky-smooth sauce, and the natural sweetness of the pumpkin is the perfect backdrop for all those fragrant spices. Every spoonful is creamy, balanced, and deeply satisfying.

Ingredients notes

Fall is our favorite eating season, and this pumpkin curry recipe makes the most of the season’s most iconic vegetable. Earthy and warming spices meld with the pumpkin for a feel-good dinner. Gather these items:

Winter squash: Kabocha, acorn, cinderella, or butternut are all great varieties to use in this recipe.
For roasting: Olive oil, cinnamon, and cayenne.
Coconut pumpkin curry: Coconut oil, onion, ginger, garlic cloves, apples, pureed pumpkin, stock or water, coconut milk, maple syrup, lime juice, sea salt, and toasted pecans.
Spices : Curry powder, garam masala , coriander, and turmeric.

Pumpkin Curry with rice in a dinner bowl - 2

A close up of Pumpkin Curry in a bowl - 3

What’s the best type of pumpkin to use?

There is a wide variety of pumpkins; which ones are best for cooking? Leave the bigger, hefty pumpkins for carving—they tend to lack flavor. You’ll want smaller pumpkins! Our first choice would be a small Cinderella pumpkin. Another good choice for winter squash is butternut squash; it’s widely available and delicious. You can also often find them peeled and cubed, which can save you time in the kitchen. Acorn squash and kabocha squash are two other winners – both have edible skin that doesn’t need to be peeled.

What to serve with pumpkin curry

A side of naan bread and a warm serving of steaming coconut rice , turmeric rice , or basmati rice is the ideal partner for soaking up all that creamy goodness of this pumpkin curry! For a lighter option, opt for cauliflower rice ! Sprinkle some cilantro on top!

Round out the meal with a fresh salad. Balance out the richness with a crisp and refreshing, like this kale salad or this asparagus salad . Or, stay in the theme of enjoying Autumn’s bounty and serve with some brussels sprouts or asparagus .

You can also add some roasted chickpeas on top for some extra crunch and protein!

Watch how to make pumpkin curry

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Indian-Inspired Pumpkin Curry (cozy fall dinner)

Ingredients

The Roasted Pumpkin

▢ 1 lb winter squash (kabocha, acorn, cinderella, or butternut are all great varieties to use in this recipe)
▢ 1 tablespoon olive oil
▢ ¼ teaspoon EACH: cinnamon and cayenne

Coconut Pumpkin Curry

▢ 2 tablespoons coconut oil
▢ 1 medium onion (chopped)
▢ 2 tablespoons chopped ginger
▢ 4 cloves garlic (smashed)
▢ 3 medium apples (divided)
▢ 15 ounce can pureed pumpkin
▢ 2 cups stock (or water)
▢ 15 ounce can coconut milk
▢ 2 tablespoons maple syrup
▢ Juice from 1 lime
▢ Sea salt (to taste)
▢ ½ cup toasted pecans

The Spices

▢ 2 tablespoons curry powder
▢ 1 teaspoon garam masala
▢ 1 teaspoon coriander
▢ ½ teaspoon turmeric

Instructions

Turn your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the squash into slightly larger than bite-sized pieces and put them on the baking sheet. Toss with the oil, cinnamon, and cayenne. Roast for 20 minutes in the oven, or until the squash is soft. 1 lb winter squash, 1 tablespoon olive oil, ¼ teaspoon EACH: cinnamon and cayenne
While the squash is roasting, heat the coconut oil in a large pot over medium heat. Add the onion and let it cook until it is golden. While the onion is cooking, add all the spices to a small bowl. 2 tablespoons coconut oil, 1 medium onion, 2 tablespoons curry powder, 1 teaspoon garam masala , 1 teaspoon coriander, ½ teaspoon turmeric
Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 1 minute. 2 tablespoons chopped ginger, 4 cloves garlic
Add 1 apple (cored and coarsely chopped), the pumpkin, and 2 cups of stock to the pot. Cover the pot (the curry will splatter) and cook for 10 minutes. 15 ounce can pureed pumpkin, 2 cups stock
Carefully transfer the curry to your blender and blend until smooth. Return the curry to the pot.
Add the coconut milk, maple syrup, and lime juice to the pot and stir well. Season to taste with sea salt. Stir in the remaining 2 apples (cored and diced) and the roasted squash and keep the curry on the heat for a couple minutes to soften the apples. Serve with toasted pecans on top. 15 ounce can coconut milk, 2 tablespoons maple syrup, Juice from 1 lime, Sea salt, ½ cup toasted pecans

Video

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

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More curry recipes

For more inspiration, check out all of my pumpkin recipes !

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