This healthy and delicious Roasted Pumpkin Curry makes the perfect plant-based autumn dinner. It's loaded with spiced roasted pumpkin, dotted with sweet apples, and topped with pecans. Meatless Monday never looked so good!

| vegan + gluten-free + Whole30 |

A blue bowl filled with bright yellow pumpkin curry topped with pecans and a piece of naan bread.

Put your hand up if you're in love with all things pumpkin!

As much as I'm a summer girl at heart, fall is my favorite eating season. Between the brussels sprouts, apples, cauliflower, kale, and every squash there ever has been I literally never want to leave the kitchen/ dining table.

This pumpkin curry is a mashup of some of my favorite autumn flavors and my newest favorite curry recipe.

Why you'll go crazy for this roasted pumpkin curry:

  • All the pumpkin. Both blended into the sauce and roasted and stirred through the sauce. No such thing as too much pumpkin!
  • Sweet sweet apples.
  • Toasted pecans which sounds a little strange but are my favorite part of this curry. Please don't skip them!
  • Maple syrup. I know I know, it's so not traditional! But the flavor adds the perfect touch of fall sweetness.
  • Creamy coconut milk because coconut curries are the best.
  • It's a super easy pumpkin curry recipe that everyone will love!

A blue bowl filled with bright yellow pumpkin curry with apples topped with toasted pecans. .

What you'll need to make this pumpkin curry recipe:

  • Your fav type of winter squash.
  • Onions, garlic and ginger. ← The base of every good curry!
  • A can of pumpkin ← WAY easier than roasting and pureeing your own!
  • A few staple Indian spices like curry powder, garam masala, coriander, and turmeric.
  • Three of my favorite autumn ingredients: apples, maple syrup, and pecans.
  • And of course a can of coconut milk.

These few tasty ingredients cook together to make the most delicious pumpkin curry recipe that just so happens to be a vegan pumpkin curry AND a paleo pumpkin curry.

Winning all around!

A kaboucha squash on a marble background cut in half and getting ready to go into the pumpkin curry.

What's the best type of pumpkin to use?

You'll want to steer clear of the carving pumpkins. Those giants are grown to be Halloween jack o lanterns and are lacking in the flavor department. If you're opting for a true pumpkin, pick up a small, cindarella pumpkin.

A good choice for winter squash is a butternut squash as they're widely available. You can usually find them peeled and cubed, which can save yourself some time in the kitchen.

Acorn squash and kabocha squash (what's in the picture) are two of my favs. Both have edible skin and don't need to be peeled, which is a big reason why I like them. Peeling squash is not fun at all!

Roasted spiced roasted kaboucha squash cubes with the skin on a baking tray ready to go into the pumpkin curry.

Once you've got your favorite pumpkin in hand and have chopped it up into bite-sized pieces, you're going to toss it with some cinnamon and cayenne and roast it until it is soft and creamy.

Roasted veggies are the best!

Now toss them into the curry and you're ready for dinner.

A wooden spoonful of pumpkin curry with roasted kaboucha squash.

Then stand back and admire that silk smooth sauce you just made. Seriously, just look how creamy it is! You deserve a pat on the back, my friend.

Now scoop some of that delicious pumpkin curry you just made into a bowl and sprinkle some pecans over the top before you dig in.

Enjoy!

A close up shot of the creamy pumpkin curry in a pot.

And btw, if you love pumpkin as much as I do, make sure to check some of my favorite pumpkin recipes:

Favorite savory pumpkin recipes:

Favorite sweet pumpkin recipes:

Two blue bowls of pumpkin curry with roasted kaboucha squash, apples, and pecans.

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Vegetarian Curry Recipes:

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A blue bowl filled with bright yellow pumpkin curry topped with pecans and a piece of naan bread.

Coconut Roasted Pumpkin Curry

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Cuisine: Indian

Scale

Ingredients

The Roasted Pumpkin

  • 1 lb. squash (butternut, kabocha, acorn, or cinderella are all great varieties to use in this recipe)
  • 1 teaspoon oil
  • 1/4 teaspoon each: cinnamon and cayenne

Coconut Pumpkin Curry

  • 2 teaspoons coconut oil
  • 1 medium onion, chopped
  • 2 tablespoons chopped ginger
  • 4 garlic cloves, smashed
  • 3 apples, divided
  • 115-ounce can pumpkin
  • 115 ounce can coconut milk
  • 2 tablespoons maple syrup (omit for Whole30)
  • Juice from 1 lime
  • Sea salt, to taste
  • 1/2 cup toasted pecans

The Spices

  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric

Instructions

  1. Turn your oven to 400 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. While the squash is roasting, heat the coconut oil in a large pot over medium-high heat. Add the onion and let it cook until it is nicely browned. While the onion is cooking, add all the spices to a small bowl.
  4. Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 1 minute.
  5. Add one apple (cored and coarsely chopped), the pumpkin, and 2 cups of water to the pot. Cover the pot (the curry will splatter) and cook for 10 minutes. Carefully transfer the curry to your blender and blend until smooth. Return the curry to the pot.
  6. Add the coconut milk, maple syrup (if using), 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.

Notes

Curry is always great served with rice, cauliflower rice, or a side with naan.

If you're using kabocha or acorn squash, you can leave the skin on. In the pictures, I used kabocha squash.

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