Perfect Pumpkin Curry

Perfect Pumpkin Curry

Sweet and savory, this one-pot Pumpkin Curry is a simple yet satisfying plant-based dinner.

8

Servings

45 mins

Total cook time

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Main Ingredients

  • 2 cups pumpkin (or butternut squash), without skin, cubed
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced (or 4 teaspoons pre-minced garlic)
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup red pepper, chopped
  • 1/2 cup canned pumpkin puree
  • 2 tablespoons red or yellow curry paste (or curry powder)
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 ½ -2 cups canned light coconut milk (less for thicker curry, more for thinner curry)
  • 1 cup fresh baby spinach leaves

Optional

  • Shredded Chicken
  • Potatoes

Cooking Instructions

Step 1

Add olive oil to large skillet over med-high heat. Add onions and squash, cooking for 5 minutes until slightly soft. Stir in red peppers, ginger, garlic, pumpkin puree, curry, turmeric, and salt.

Step 2

Add coconut milk and bring to a boil, reduce to simmer for 10-15 minutes. Remove from heat and stir in spinach. Garnish with cilantro and lime and serve over brown rice.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe