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–+ servings
A black pot filled with vibrant yellow pumpkin curry, brimming with chunks of vegetables and pecans. A wooden spoon rests inside the pot. A bowl of pecans and naan bread are nearby.

Indian-Inspired Pumpkin Curry with Apples and Pecans

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Roasted winter squash and toasted pecans in a creamy coconut pumpkin sauce, with apples worked in two ways so the curry keeps its texture. I love this vegetarian dinner for cool nights, served over rice with naan on the side.

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

The Spices

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 20-25 minutes, or until the squash is soft.
    1 lb winter squash, 1 tablespoon olive oil, ¼ teaspoon EACH: cinnamon and cayenne
    Cubed pieces of roasted squash with skins on are spread out on a parchment-lined baking sheet over a white surface, perfect for adding to your favorite pumpkin curry or as a hearty base for vegetarian pumpkin curry recipes.
  • 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
    Diced onions sautéing and turning golden brown in a large black pot on a white countertop, forming the flavorful base for a hearty vegetarian pumpkin curry.
  • Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 20 seconds.
    2 tablespoons chopped ginger, 4 cloves garlic
    A black pot containing chopped onions, whole garlic cloves, and spices being cooked together on a light countertop for a flavorful vegetarian pumpkin curry.
  • Add 1 apple (cored and coarsely chopped), the pumpkin, stock, and salt to the pot. Cover the pot (the curry will splatter) and cook for 10 minutes.
    15 ounce can pureed pumpkin, 1 cup vegetable stock, 1 teaspoon sea salt
    A black pot filled with a yellowish vegetarian pumpkin curry, brimming with chunks of potatoes and vegetables, sits on a light-colored surface.
  • Carefully transfer the curry to your blender and blend until smooth. Return the curry to the pot.
    Top-down view of a blender containing a thick, orange-yellow mixture with small air bubbles on the surface, set against a white background—perfect for making a rich and flavorful vegetarian pumpkin curry.
  • 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 (peeled, cored, and diced) and the roasted squash, then cook for a couple of minutes to soften the apples. Serve with toasted pecans on top.
    15 ounce can coconut milk, 2 tablespoons maple syrup, Juice from 1 lime, ½ cup toasted pecans
    A pot of vibrant yellow pumpkin curry with vegetables and pecans, served with a wooden spoon, naan bread, and a small bowl of pecans on the side. This comforting vegetarian pumpkin curry is perfect for cozy evenings.

Notes

If you're using kabocha or acorn squash, you can leave the skin on. The skin will soften, but it will still be a bit chewy. I think the contrast between the chewy skin and the soft flesh is quite nice. If you're unsure if you will like that, peel the squash first. Cinderella and butternut squash both need to be peeled. 
Serving: 1 serving = ¼ of the recipe, Calories: 614kcal, Carbohydrates: 60g, Protein: 7g, Fat: 44g, Saturated Fat: 28g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Sodium: 847mg, Potassium: 1207mg, Fiber: 12g, Sugar: 29g, Vitamin A: 28894IU, Vitamin C: 42mg, Calcium: 159mg, Iron: 7mg