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Pumpkin Curry


5-6 Servings

Prep Time:

10 Minutes

Cook Time:

50 Minutes

Total Time:

1 Hour

If you love curry you’ll love this fall inspired version. It’s creamy, comforting and oh so delicious.


  • 4 cups of cooked rice (I used a wild rice blend)

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 inch piece ginger, finely grated

  • 1 teaspoon garam masala

  • 2 teaspoon curry powder

  • 1/4 teaspoon chili powder

  • 1 can pumpkin

  • 1-1 ½ cups of water or vegetable broth

  • 1 teaspoon salt

  • 4 medium potatoes, chopped into bite-sized squares

  • 1 can unsweetened coconut milk

  • 1/2 cup raw cashews

  • 1 small head cauliflower, cut into bite-sized florets


Preheat a large skillet and add the onions. Saute for a few minutes until they start to become translucent. Add in the grated ginger, garlic, garam masala, curry powder, chili powder, and mix well for a minute. Add in the canned pumpkin, water or veggie broth (start with 1 cup) and salt, mix together, and let it simmer on medium heat for 5 minutes. Add in the potatoes and cook for 10 minutes, stirring occasionally. Place the cashews and coconut milk in a high-speed blender and blend until smooth. Set aside. Come back to the pan and add in the cauliflower. Cover with the lid and cook for 5 minutes. Add in the blended coconut milk and cashew into the pan. Give the curry a good stir and cook for 25 more minutes, stirring occasionally. Add more water or veggie broth if needed. Taste and adjust the spices if needed. Serve with warm rice.

Recipe Origin:

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