Vegan Speckled Pumpkin Curry

Spicy Speckled Pumpkin CurryA spicy pumpkin-based curry with pureed pumpkin, roasted pumpkin cubes and a coconut milk and vegetable-based broth. No tomatoes, grain-free and ultra soothing.

Going to India last year (by myself) was the wisest, scariest, most satisfying thing I’ve ever done. I fell in love with the feeling of being free, I connected with myself in ways I never thought possible, and I proved to myself that I can do anything I put my mind to… anything.

Curry, dosa and idli fueled my adventures through the rainforest, the backwaters, the 3 hour yoga sessions and endless walking meditations. When I need a reminder of the power that I found in myself during my India trip, I prepare myself a curry and it instantly reminds me of what’s important, where I want to go, and what I want to be.

Spicy Speckled Pumpkin Curry

5.0 from 4 reviews
Spicy Speckled Pumpkin Curry
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A spicy pumpkin-based curry with pureed pumpkin, roasted pumpkin cubes and a coconut milk and vegetable-based broth. No tomatoes, grain-free and ultra soothing.
Ingredients
Roasted Pumpkin
  • 1 medium sugar pumpkin, peeled, cut in half, gutted and cubed (yield 550 grams cubed pumpkin)
  • 1 teaspoon grape seed oil
  • Sea salt and pepper, to taste
Curry
  • 1 teaspoon grape seed oil
  • 1 yellow onion, sliced
  • 2 tablespoons water
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1½ cups canned pumpkin puree - not pumpkin pie puree!
  • 2 cups gluten-free vegetable broth/stock
  • 1 cup homemade coconut milk or non-dairy milk of your choice
  • 1½ teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon brown (or yellow) mustard seeds
  • 10 curry leaves
  • 1 tablespoon homemade curry powder
  • Juice from ½ fresh lime
  • Fresh cilantro, to taste
Instructions
  1. Preheat oven to 400F and cover a baking sheet with parchment paper or a silicon baking sheet.
  2. Add cubed pumpkin, 1 teaspoon of grape seed oil and a sprinkle of salt and pepper to the prepared baking sheet. Stir around with your hands until covered. Bake in preheated oven for 20-25 minutes, rotating halfway through. When complete, remove from the oven and set aside.
  3. Meanwhile, add 1 teaspoon grape seed oil and sliced onion to a large saucepan. Saute, on medium-high heat for 10 minutes, adding a total of 2 tablespoons of water throughout the cooking process to avoid burning the onions.
  4. Add ginger and garlic and continue to cook for 5 minutes.
  5. Add pumpkin puree, reduce heat to medium-low and cook for 10 minutes, lid off. Stir every couple of minutes to make sure nothing is burning.
  6. Add vegetable broth, coconut milk, cumin seeds, turmeric, paprika, salt, mustard seeds and curry leaves. Cover and bring to a boil. Reduce heat to low and simmer for 15 minutes.
  7. Stir in curry powder, lime juice and roasted pumpkin cubes. Cover and cook for another 3 minutes, just until heated. Serve with fresh cilantro.
Notes
Pumpkin - cubed pumpkin can be replaced with an equal amount of cubed butternut squash or sweet potatoes. Cubed, the pumpkin was about 3 cups.

Grape seed oil - feel free to use whatever you'd like to here. Coconut oil would be nice.


Spices - if you don't have all the spices, that's okay. Replace extras with another 1 tablespoon of curry powder.

View nutrition information (once on page, scroll down)

Spicy Speckled Pumpkin Curry

This was my second time cooking with an actual pumpkin. I’m a sucker for the easy-to-cook, pumpkin puree but that wasn’t enough for this curry. Roasting the pumpkin and adding it to this dish is delicious! If you can’t find pumpkin, you could use any squash. Butternut would probably be the closest to pumpkin.

Spicy Speckled Pumpkin Curry

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Comments | Leave Your Comment

  1. Ahh isn’t curry comforting? Love the sounds of this, especially on this super rainy gross day we’re having! I’m buying a pie pumpkin this weekend, abut might get 2 just so I can make this as well!

    • You would LOVE this recipe. In fact, as I was eating it for the first time, I thought of YOU!

  2. Curries are always delicious and so versatile – even better when you can create the spice combinations yourself instead of purchasing pre-packaged ones! And I’m considering ordering your holiday book because I’m paleo/primal and it sounds fantatstic, but is it heavy on nuts? I don’t tolerate them well and I’m finding most paleo recipes rely on them solely. Thanks!

    • Hi Jackie! Totally agree – curry is awesome! Over half of the recipes in the book are nut-free. There’s a whole section and everything!

  3. So I bought several sugar pumpkins for cooking, & my kids got a hold of them & painted them! Shucks. I admit, like you, I love the easy canned stuff. And I’m still not convinced that there’s much of a difference (in taste or price), but maybe this recipe will change my mind ;)

  4. We went to India earlier this year, and curry’s been having that same “take me back” effect ever since! I was heating up a pot of it last weekend and it was like I’d instantly stepped back into a backstreet dhaba. I can’t wait to go back there someday.

  5. Love this! I have been making so many lentil stews with pumpkin and root veggies this fall. It’s awesome to see how others’ are using pumpkin this fall! Also, I hear ya on the learning more about yourself. I’m on a serious journey right now, fueled by lots of ashtanga yoga!

  6. Hi Leanne!

    This looks delicious, I might just have to pop this on the menu for next week!

    Also, I just wanted to let you know that I bought your Christmas cookbook and I am so excited to get started on some of the recipes over the weekend! Ginger snaps first, followed by the cocoa caramel bars!

  7. I’ve made a few pumpkin curry soups, but this one looks great because it is a lot thicker. I look forward to trying it! Thanks.

  8. I really want to try curry some time, but it’s such a huge fear food for me. I’m just finally starting “official” recovery for my ED (after cycling through good and bad periods for 8 years) and I’m starting to face foods that I’ve been terrified of eating for the longest time… As soon as I’m ready to do curry, though, I’m definitely trying one of yours!

  9. This looks amazing Leanne, can’t wait to try it. All your curry recipes are delish! Thankyou for all the hard work you put in to make such amazing and healthy recipes.

  10. Wow. Just wow. My wife and I love both curry and pumpkin, so when I came across this recipe, we got so excited I had to make it the same day! I don’t think either one of us would have ever have thought to combine the two… practically miraculous! Bottom line: AWESOME!!

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  12. I have made this recipe twice, really perfecting it the 2nd time – it is absolutely delicious. Both times I left out the fresh pumpkin and added in peas and black beans, used mustard powder instead of seeds, and I didn’t have curry leaves so I just added in about 2 teaspoons more curry powder. It’s so delicious. I love that it’s so flexible with the veggies/proteins you can put in it. For some reason it’s a little difficult to find a good curry recipe that uses canned pumpkin, so this will continue to be my go-to recipe for an easy meal. Thank you so much :)

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