All I want these days is to be cozy! One of my favourite ways to warm up my entire body and soul is this hearty colourful pumpkin curry. If you’re a fan of everything pumpkin, I’m sure you’ll love this delicious recipe.

This recipe starts with choosing your perfect pumpkin then peeling, seeding and cutting it into bite sized pieces. I’m confident to say that pumpkin is the queen of fall season. There are so many varieties and it’s totally up to you which one will call your name at the store or farmers market. This recipe will work with any type of pumpkin so let’s get into it.

I’ve decided to also add chickpeas to this recipe for extra protein and zucchini because it’s one of my favourite veggies and I love throwing it into pretty much all of my soups, curries and stir fries:) Last but not least, I stirred in a generous handful of spinach that you can either skip or even swap for chopped kale if you’d prefer. Such an easy way to sneak in some greens not just for the pretty colour combo but mostly because they’re packed with antioxidants, fibre, iron, calcium and vitamins such as A, C and K.

What makes the recipe so flavourful

The pumpkin definitely takes care of the cozy sweetness however a perfect curry wouldn’t be so perfect without the key spices. For me those are fresh ginger, garlic, cumin, paprika, turmeric and ground coriander. Frying them off on the pan helps to release their beautiful flavour and smell. Adding a splash of water creates a thick paste that is the base for any curry success.

Why love this pumpkin curry

Hearty & warming
Nourishing & healthy
Full of flavour
Creamy
Easy to make
Satisfying

This recipe makes a simple but flavourful plant-based dinner during busy weekdays. It’s also a great dish to make ahead and take care of your lunches as it reheats well. You can enjoy it as or serve with rice or quinoa.

Cozy Pumpkin Curry

Total time: 35 minutes | Servings: 4

Ingredients:
1 small onion, finely chopped
2 garlic cloves, minced
4 cups peeled and diced pumpkin
2 cups diced zucchini
Large handful of spinach
1 small can of chickpeas, drained and rinsed
1 tbsp olive or coconut oil
Thumb sized piece of ginger, minced
1 1/2 tsp cumin
1 tsp paprika
1 tsp ground coriander
1 tsp turmeric
1/4 tsp nutmeg
1 tbsp soy sauce
1 tbsp lemon juice
2/3 cup tomato puree
1 cup full fat coconut milk
1/2 - 1 cup veggie stock
Salt and pepper to taste

Optional for serving:
Fresh parsley or cilantro, chopped
Squeeze of lemon juice
Rice
Quinoa

Instructions:
1. Heat a large pot over medium heat. Once hot, add oil and onion and sauté for about 2-3 minutes, stirring frequently.

2. Add garlic, cumin, turmeric, paprika, coriander, nutmeg and ginger. Then add a splash of water and continue to fry off the spices, scraping them off them bottom of the pan until a thick paste is formed.

3. Next add diced pumpkin, zucchini and chickpeas. Stir until well coated with the spices.

4. Pour in coconut milk, tomato puree, veggie broth, lemon juice and soy sauce. Bring to a low simmer and cook covered for about 15 to 20 minutes.

5. Once you turn off the heat, mix in a handful of spinach.

6. Serve fresh garnished with chopped parsley or cilantro.

Note: leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.