Creamy pumpkin curry
The summer’s officially over, the weather has turned, and I’m almost tempted to turn the heating on – autumn is here. Hands up if you’re ready for all things pumpkin?
(Here you can imagine me trying to type with one hand while waving the other in the air. It’s not easy.)
This creamy pumpkin curry is a great way to start a season of pumpkin recipes. It’s basically a simple Thai red curry, but with added pumpkin to make the sauce extra thick and luxurious. If there’s a way to make a recipe feel more indulgent while actually adding more vegetables, I’m on board.
I know that in some parts of the world (here’s looking at you, America), you can’t move an inch in the supermarket without knocking over a stack of tinned pumpkin, but if you’re in the UK like I am, it’s much more tricky to find. Some of the big supermarkets will have it in stock in October, but to save me searching for weeks on end, I tend to buy my tinned pumpkin from Amazon*. It’s not cheap, but I think it’s worth grabbing a few tins each year to get into the autumnal spirit.
Or, if you absolutely refuse to pay £3 a tin (can’t say I blame you), you could always go the cheaper, but more labour intensive, route of cooking and mashing a butternut squash. Up to you.
Either way, you should definitely give this creamy pumpkin curry a try! You can use whatever veggies you have in the fridge – I used peppers, carrots, asparagus and edamame. You can also adjust the heat as you see fit – I made my pumpkin curry pretty fiery, but you can always skip the extra chilli and / or the cayenne pepper if you think your Thai curry paste is spicy enough on its own. Personally though, if a meal can warm me up without me having to turn on the central heating, that’s a major plus!
(I’m not a cheapskate… I just prefer to spend my money on extortionately priced tinned vegetables than, you know, heat or electricity)
Creamy pumpkin curry
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Print Pin CommentIngredients
- 1 tbsp oil
- 2 medium carrots, thinly sliced
- 1 mild red chilli, deseeded and finely chopped
- 3 cloves garlic, minced
- 2 red bell peppers, sliced or diced
- 1 green bell pepper, sliced or diced
- ~ 15 spears asparagus, cut into chunks
- 80 g frozen edamame (~ 1/2 cup)
- 1 tbsp red Thai curry paste
- 245 g tinned pumpkin (~ 1 1/2 cups)
- 250 ml coconut milk (~ 1 cup) – I used light
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp lime juice
- Salt
- Black pepper
- To serve: chopped cashew nuts, fresh coriander (cilantro)
Instructions
- Heat the oil in a large frying pan, and add the thinly sliced carrots. Cook over a medium heat for a few minutes, then add the chilli, garlic, and peppers. Continue to cook for 4-5 more minutes, stirring regularly, until the vegetables are fairly soft. Add the asparagus and edamame, and cook for 2 more minutes.
- Next add the Thai curry paste, tinned pumpkin, and coconut milk. Mix carefully until well combined, and bring to a gentle simmer. Add the turmeric and a pinch of cayenne pepper (if desired), along with a squeeze of lime juice and some salt and pepper. Simmer for another 5-10 minutes or so, until all the vegetables are cooked to your liking.
- Serve topped with chopped cashew nuts and fresh coriander (cilantro).
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
Love the flavours of a Thai curry? I would thoroughly recommend my red Thai satay tofu:
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That sounds delicious. I a sitting here feeling rather cold, so it is even more appealing right now. Sharing!
This year we grew the most humongous pumpkin and now I have a freezer-full! Looking for delicious ways to use it and this hits the spot – thanks!
I’m impressed with your gardening abilities! This would be a great way to use some of it up :)
This is some proper Autumnal comfort food, this! I could seriously go a big bowl now. I’ve just switched on the heating as I am freezing!
We’re waiting til November to put ours on – still two weeks to go!
Just in time for fall! I must try this immediately, sounds super delicious!!!
This is something I could easily eat every night
I’ve never seen tinned pumpkin but thanks for telling me about it! Very useful to have in your cupboard at this time of year
It’s annoyingly uncommon in the UK! Definitely think it’s worth shelling out a few quid once a year though :)
I love curry and using pumpkin is a great idea. Can’t wait to try this.
Lovely clicks. Love the recipe. Looks delicious!
Um – but why buy canned pumpkin? They are so readily available fresh at this time of year, all you need do is roast them and then blitz the result in your food processor.
I was in Germany last week, and the range of pumpkins and squashes they were selling was amazing! Scored a wonderful butternut with a very long neck for just €2, and most groceries had a selection for between 1 and 3 euros. The patty-pan squash were dearer, though.
I haven’t seen fresh pumpkins in the shops yet! And when they do appear in October it’s usually just the huge ones that are designed for carving rather than eating. You could definitely make your own pumpkin puree if you can find decent ones though :)
I believe it’s nicest made with butternut squash, anyway, although that isn’t technically a pumpkin! For little pumpkins, try your local farmers’ market.
Looks delicious! Saving the recipe. It’s 100 degrees F here today. More ice cream weather.
Canned pumpkin is inexpensive in the US in the fall because everyone uses it to make pumpkin pies for Thanksgiving. I buy enough for the year. Not cheap! Frugal!! LOL
I actually made pumpkin pie ice cream for the other website I write for haha: https://www.brit.co/pumpkin-pie-ice-cream/
And yes – not cheap, just frugal ;) I like that.