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+ servings

Pumpkin Curry

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


Pumpkin Curry Sauce



  • In a bullet blender, combine coconut milk, pumpkin, spice, and maple syrup. Blend until combined.
  • Heat a large pan or wok on stovetop over medium heat. Add the coconut/pumpkin blend and bring to a boil. Stir in the red curry paste, then reduce to low and cook for 5 minutes before adding in the veggies. Cover, and cook 5-7 minutes, until veggies are crisp-tender.

Recipe Notes

*You can use whatever veggies you have on hand...just chop them small and evenly, so they cook fast and evenly.
Curries are a great place to get a variety of veggies in. Other ideas: cauliflower, okra, bok choy, cabbage...
If you want it extra spicy, add in additional chopped chiles or an extra tablespoon of curry paste.
If at any point you feel the pumpkin curry sauce gets too thick, you can thin it out by adding 1/4 cup water or vegetable broth at a time.
If you refrigerate and reheat later, do it on the stovetop and add the water/ broth.

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