Indian-Inspired Pumpkin Curry (cozy fall dinner)
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 with savory, sweet, and earthy spices for a rich and comforting dinner. Get ready to fall in love with every cozy bite!
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
Notes
If you're using kabocha or acorn squash, you can leave the skin on. In the pictures, we used kabocha squash.
Serving: 1 serving = ⅙ of the recipe, Calories: 285kcal, Carbohydrates: 40g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 845mg, Potassium: 649mg, Fiber: 8g, Sugar: 19g, Vitamin A: 19179IU, Vitamin C: 27mg, Calcium: 93mg, Iron: 3mg