Pumpkin Curry

  • Date May 18, 2014
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Canned pumpkin is a superfood. Full of vitamin K, fibre, protein and very low in calories. That is what should have been the inspiration behind this recipe. Truthfully. I have limited space in my kitchen and have severe anxiety about not using up ingredients. How does a can of pumpkin always end up in my cupboards?  This recipe was created as a result of night terrors caused by one can of pumpkin and it playing mind games on what I could possibly do with it. 

The concept is simple. Use pumpkin, coconut milk and spices to make a delicious and healthy curry base and then add in any vegetables you want for your desired curry. I love eggplant in my curry, and then I had bought a giant bag of broccoli that needed me to use so in less than 20 minutes this recipe was developed! 

Entire recipe is around 900 calories. I split into 4 servings and served with 1 cup spaghetti squash for total meal of 275 calories. And as you can see, I meal prep Sundays so I had three lunches ready for me all week! #mealprepsunday


  • 1 can of pumpkin
  • 1 can of lite coconut milk
  • 3-4 tbls chopped ginger
  • 3-4 tbls chopped garlic
  • 3-4 tbls curry powder
  • 1 tbls cayenne pepper
  • dash lime juice

  • Sliced mushrooms,  1 package crimini
  • Tofu, 1/2 medium firm package
  • Spinach, 3 cups
  • Broccoli, 350 grams
  • Eggplant, 1 medium


Lightly fry the ginger and garlic, add in a little bit of the pumpkin and then stir in the rest of the spices (ginger, garlic, curry, cayenne, and dash of lime). Slowly stir in the rest of the pumpkin, then slowly stir in the coconut milk. Bring to a boil and then turn down and simmer. Add in your vegetables, cover it and let simmer for 30 minutes. Serve over rice or spaghetti squash. Enjoy. 

What would your favorite vegetable be in this pumpkin curry recipe? 

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