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Coconut Milk Pumpkin Curry: A Creamy Vegan Delight
Youssef Hb

Coconut Milk Pumpkin Curry

This creamy, spiced plant-based curry features tender roasted butternut squash simmered in a fragrant coconut sauce. By roasting the squash separately, you achieve a delicate caramelized exterior that contrasts perfectly with the rich, aromatic sauce infused with fresh ginger, garlic, and toasted mustard seeds. It is a comforting, nutritious fusion dish that bridges the gap between quick weeknight convenience and restaurant-quality depth, making it an ideal family-friendly meal for any day of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Fusion
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 600g pumpkin or butternut squash, cubed
  • 2 tbsp rapeseed or canola oil
  • 2 cups full-fat coconut milk
  • 1 tsp black mustard seeds
  • 1 small red onion, finely diced
  • 4 cloves garlic, minced
  • 4 tsp fresh ginger, grated
  • 1/2 tin chopped tomatoes
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1-2 tsp maple syrup
  • Salt to taste
  • Fresh coriander stalks, chopped

Method
 

  1. Preheat your oven to 200°C (390°F).
  2. Toss cubed pumpkin with a little oil and salt, then roast on a baking tray for 30 minutes until tender and caramelized.
  3. Heat the oil in a heavy-bottomed pan over medium heat.
  4. Add the mustard seeds and wait until they begin popping.
  5. Add the red onion and cook until soft and translucent.
  6. Stir in the garlic, ginger, chopped coriander stalks, and spices (cumin, garam masala, ground coriander, turmeric, cinnamon) and sauté until fragrant.
  7. Add the chopped tomatoes and cook for another 5 minutes.
  8. Pour in the coconut milk and bring to a gentle simmer.
  9. Add the roasted pumpkin and maple syrup to the pan and stir gently to combine.
  10. Simmer for a few additional minutes to allow the flavors to meld and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. If the curry becomes too thick when reheated, add a splash of water or coconut milk to reach the desired consistency.