Easy Roasted Pumpkin Curry Recipe

This pumpkin curry recipe is a cozy, flavorful dish made with roasted pumpkin, warm Indian spices, creamy coconut milk, and a splash of lime juice for brightness. It’s naturally vegan, gluten-free, and perfect for fall or winter. This version skips store-bought curry pastes and uses pantry spices for a rich, comforting meal that’s both healthy and satisfying. Serve it over rice for an easy weeknight dinner.

Table of Contents

• A Creamy, Comforting Curry You’ll Crave All Season
• Why You’ll Love This Pumpkin Curry Recipe
• Ingredients That Make This Curry Shine
• Ingredient Substitutions & Variations
• How to Make Pumpkin Curry (Step-by-Step)
• Storage & Meal Prep Tips
• Other Recipes You’ll Love
• Final Thoughts

A Creamy, Comforting Curry You’ll Crave All Season

As soon as the weather begins to turn, I start thinking about curries. They’re the ultimate comfort food—warm, nourishing, and endlessly customizable. This roasted pumpkin curry is my personal twist on a classic coconut curry. The magic starts with cubes of fresh pumpkin, roasted until golden and sweet, then simmered in a velvety coconut milk sauce infused with garlic, ginger, and warming spices. A splash of fresh lime juice at the end brightens the entire dish and balances the richness of the coconut milk.

I tested this recipe multiple times to make sure the flavors were just right. The result? A cozy curry that’s hearty yet fresh, deeply flavorful, and ready in about 40 minutes.

Why You’ll Love This Pumpkin Curry Recipe

As a lifestyle and home expert, and a recipe developer for food brands, I’ve developed a deep understanding of what makes a dish both approachable and elevated. My readers come to me for simple, delicious meals made with seasonal ingredients—and this pumpkin coconut curry is a perfect example.

This recipe is:

• Naturally vegan & gluten-free
• Packed with real, seasonal ingredients
• Rich and creamy, thanks to full-fat coconut milk
• Balanced with bright lime juice
• Great for meal prep or weeknight dinners
• Tested and perfected for home cooks like you

Ingredients That Make This Curry Shine

Here’s what you’ll need to make this easy pumpkin curry, plus a few tips and suggestions for substitutions.

Aromatics

• Olive Oil – For roasting and sautéing.
• Onion, Garlic & Fresh Ginger – These are the building blocks of flavor. Always cook them low and slow to bring out their natural sweetness.

Tomato Base

• Tomato Paste – Adds a rich, savory depth and helps bind the spices.

Spices

• Garam Masala
• Cumin
• Paprika
• Chili Powder
• Curry Powder
  These pantry staples create a well-rounded, warming spice base without the need for pre-made curry paste.

Star Ingredient

• Pumpkin – Sugar pumpkin or pie pumpkin works best. You can also use kabocha or butternut squash.

Creamy Element

• 1 can (400 ml) full-fat coconut milk – This makes the curry rich and silky without needing dairy.
  Tip: Shake the can before opening to mix the cream and water.

Finishing Touch

• Juice of 1 lime – Adds acidity and brightness to balance the creaminess.

For Serving

• Steamed white rice (or brown rice, quinoa, or naan).

Ingredient Substitutions & Variations

• Use butternut squash or kabocha if you don’t have pumpkin. They roast beautifully.
• Make it spicier: Add a pinch of cayenne or a spoonful of Thai red curry paste.
• Add protein: Chickpeas, tofu, or even lentils are great here.
• Make it thicker: Simmer uncovered a little longer to reduce the sauce.
• Prefer a soup version? Add more broth or water and blend the curry until smooth.

How to Make Pumpkin Curry (Step-by-Step)

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp tomato paste
• 1 tsp garam masala
• ½ tsp paprika
• ½ tsp ground cumin
• ½ tsp chili powder
• ¼ tsp curry powder
• Salt & pepper to taste
• 1 small pumpkin, peeled & cubed
• 1 can (400 ml) full-fat coconut milk
• Juice of 1 lime
• Cooked white rice, for serving

Instructions

1. Roast the Pumpkin:
   • Preheat oven to 425°F (218°C).
   • Spread pumpkin cubes on a baking sheet, drizzle with a little olive oil, and season with salt.
   • Roast for 25–30 minutes until tender and caramelized on the edges.
2. Make the Curry Base:
   • In a large skillet or Dutch oven over medium heat, warm 1 tbsp olive oil.
   • Add diced onion and sauté for 5–7 minutes until soft.
   • Stir in garlic and ginger; cook for 1–2 more minutes until fragrant.
   • Add tomato paste and all spices. Stir to coat the aromatics and cook for 2–3 minutes.
3. Add Coconut Milk & Pumpkin:
   • Pour in the coconut milk and stir to combine.
   • Add the roasted pumpkin cubes. Simmer over low heat for 5–10 minutes, stirring occasionally.
4. Finish with Lime Juice:
   • Just before serving, squeeze in the juice of one lime. Taste and adjust salt as needed.
5. Serve:
   • Spoon curry over warm rice and garnish with cilantro or extra lime wedges if desired.

Storage & Meal Prep Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Gently reheat on the stove over low heat, adding a splash of water or broth to loosen if needed.

Other Recipes You’ll Love

• Quick & Simple: Chickpea Curry
• (One Pot) Spiced Lentil and Vegetable Soup
• Easy Pumpkin and Lentil Soup
• Butter Chickpeas Recipe: A Twist on the Classic Butter Chicken

Final Thoughts

This roasted pumpkin curry with coconut milk and lime is everything I love in a cozy fall recipe—flavorful, nourishing, and surprisingly easy. It celebrates seasonal produce in the most delicious way, using simple spices and pantry staples to create a restaurant-worthy meal at home.

If you’re looking for a vegetarian or vegan curry recipe that’s full of flavor, this is the one to bookmark and return to all season long.

Let me know if you try it—tag me on Instagram or drop a comment below! I love seeing your creations.