This pumpkin curry with Red Kuri squash (also known as Hokkaido pumpkin) is everything we want in a weeknight dinner. Sweet pumpkin, cosy spices, creamy coconut milk and a handful of greens all simmer together in one pot until the flavours melt into something rich, bright and deeply comforting. It’s simple and wholesome, ready in about 35 minutes, and exactly the kind of meal we love when the day’s been long. Bonus: it reheats beautifully, making it perfect for meal prep, too.
Ingredients for Pumpkin Curry (What You’ll Need)
A short, simple list — nothing fussy, just ingredients that deliver maximum flavour.
- Red Kuri (Hokkaido) pumpkin: Sweet, nutty and wonderfully soft once simmered. Bonus: no need to peel it!
- Aromatics: Onion, garlic and ginger, plus a little tomato paste bring warmth and depth.
- Curry spices: Curry powder, garam masala and a touch of cayenne for gentle heat.
- Coconut milk + vegetable broth: The creamy, silky base of the curry.
- Kale or spinach: Adds colour and a boost of greens.
- Lime juice: Brightens up the richness and brings everything into balance.
Tip: Choose a curry powder you genuinely enjoy as it shapes the whole dish.
How to Make This Pumpkin Curry
Here’s the high-level overview — unfussy and easy.
1) Build your base
Sauté onions, garlic and ginger in coconut oil, then add your spices and tomato paste. Let everything warm through until fragrant.
2) Simmer the pumpkin
Add the squash with coconut milk and broth. Season lightly, bring to a gentle boil and let it simmer until the pumpkin is tender and the sauce turns creamy.
3) Finish and serve
Stir in the kale or spinach until just wilted. Add a squeeze of lime, taste and adjust seasoning. Serve warm over rice with extra lime on the side. Easy, peasy!
Get the exact ingredient quantities in the printable recipe card below.
Why This Pumpkin Curry Is So Good
If you love simple, comforting meals, this one’s an easy win:
- One pot. Everything cooks together with almost no cleanup.
- Fast. On the table in about 35 minutes.
- Creamy + nourishing. Coconut milk adds richness while pumpkin and greens keep it wholesome.
- Seasonal and cosy. Perfect for autumn and winter cooking.
- Flexible. Swap greens, add chickpeas, or bump up the heat — it all works.
If this creamy curry with Red Kuri squash has you craving more warming flavours, there are plenty of other delicious curry recipes to explore. If you’re in the mood for something hearty, my Lamb Curry with Chickpeas & Tomatoes is rich, aromatic and incredibly satisfying.
For a burst of fragrant spice, try the Garam Masala Curry with Turkey. It’s quick, easy and equally appealing to curry newcomers and seasoned curry lovers. Or if you prefer something plant-based try my Pumpkin and Red Lentil Curry, it’s both vegetarian and vegan. A nourishing, cosy choice that’s perfect for cooler days. And for a creamy curry that everyone loves, my Coconut Chickpea Curry is a true favourite, enjoyed by vegans and non-vegans alike.
Pumpkin Curry with Red Kuri Squash and Coconut Milk
A creamy Pumpkin Curry made with Red Kuri squash, coconut milk and warm spices. Simple, cosy and ready in about 35 minutes, perfect for weeknight dinners.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 3 tablespoons virgin coconut oil
- 2 small yellow onions, finely diced
- 1 tablespoon fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 teaspoons curry powder
- 1 tablespoon garam masala
- 1/2 teaspoon cayenne pepper, or to taste
- 1 Hokkaido pumpkin / Red Kuri squash (ca. 1 kg), seeds removed and cut into bite-sized pieces (about 3 cm)
- 500 ml vegetable or chicken broth
- 1 x 200 ml can coconut milk (full-fat)
- 1 teaspoon brown sugar (muscovado or coconut palm sugar)
- sea salt and freshly grated black pepper, to taste
- 200 g Tuscan kale, stems removed and chopped (or use curly kale or spinach)
- Juice of 1 lime, plus more to taste
- Cooked rice, to serve
Method
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Heat the coconut oil in a large Dutch oven or heavy saucepan over medium heat. Add the onions, ginger and garlic and cook for about 2 minutes, stirring often. Stir in the tomato paste, curry powder, garam masala and cayenne, and cook for 30–60 seconds until fragrant.
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Add the Hokkaido pumpkin, broth, coconut milk and brown sugar. Season with 1 teaspoon salt and a little black pepper. Increase the heat to medium-high and bring everything to a gentle boil.
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Reduce the heat to medium-low and let the curry lightly simmer until the squash is almost tender, about 12-15 minutes.
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Add the kale and stir until wilted and the squash is tender (3-5 minutes). Remove the pot from the heat and stir in the lime juice. Taste and adjust the seasoning with more salt and pepper, if needed. Ladle the pumpkin curry over cooked rice and serve warm, with extra lime wedges on the side. Enjoy!
Notes
- Choose a curry powder you genuinely enjoy, as it really shapes the flavour of this dish. I like using Curry Classic and Garam Masala from Lebensbaum (unpaid mention).
- I like to serve this with brown short-grain rice, which takes about 45 minutes to cook, so I usually start that first. If you want something quicker, basmati rice or jasmine rice are great options and cook in no time at all.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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