Curry is one of my fave fast and easy weeknight dinners, and here it gets fall-ified with this pumpkin curry recipe.
Curry veggie bowls come together really quickly, yet are extremely flavorful and satisfying. I’m a bit pumpkin-obsessed, so I’ve been sticking it in everywhere.
It goes well in curry, as it sort of just melts right into the curry sauce, while adding extra fiber and nutrients, of course. If you’ve never made your own curry, you’ll be pleasantly surprised at how easy it is!
I like to always keep coconut milk and thai curry paste in the house, and then just use whatever veggies I have on hand to whip up a quick, fuss-free meal. My preferred brands are:
So Delicious Culinary Coconut – This is thicker and creamier which I prefer, and also comes in a tetrapak instead of a can. You can use it to replace canned coconut in recipes. Depending on what I’m cooking, I sometimes add a little water or veggie stock to thin it out.
Thai Kitchen Coconut Milk – I love the full fat version of this coconut milk, however I generally avoid canned foods so don’t use this very often anymore. (This is the only canned food I still personally consume, although not regularly. It is really great for coconut whipped cream).
Thai Kitchen Curry Paste – I have been using the Red Curry Paste for years, and love its clean ingredient list and glass bottle. It is easy to find online or in grocery stores. I recently started using the green curry paste too, but I’m personally more of a red curry gal.
Aroy-D Green Curry Paste – This brand is made in Thailand and is definitely authentic. It comes in a plastic bag inside that plastic container, which I’m not crazy about, but it does taste good and has a clean, real food ingredient list.
What to Serve with Pumpkin Curry
You can of course put this over rice, as curry is traditionally served, but you may want to try it over cauliflower rice or quinoa instead, for a new twist. I sometimes just eat it on its own, too.
Try this Pumpkin Curry
You can use canned pumpkin, but I highly recommend making a batch of fresh pumpkin puree. It tastes infinitely better.
If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you come up with!
Pumpkin Curry Video Tutorial
Maria Marlowe is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a 28-day healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. Her most popular program is EatSLIM, a 10-week online group glass that guides participants to develop healthy eating habits that stick – and lose weight, boost their metabolism, improve their digestion, and quit sugar.
She writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on instagram @mariamarlowe.