Nut-Free Pumpkin Curry

Warm, comforting, and allergen-friendly, this Nut-Free Pumpkin Curry is the perfect plant-based dish for cozy evenings. Featuring tender chunks of pumpkin simmered in a rich, aromatic coconut milk broth infused with curry powder, cumin, coriander, and turmeric, this recipe delivers bold flavor without the use of nuts. It's quick to prepare, taking just 20 minutes of prep time and 40 minutes to cook, making it ideal for weeknight dinners or meal prep. Finished with a splash of lime juice and a sprinkle of fresh cilantro, this creamy curry pairs beautifully with fluffy rice or warm naan. Whether you're catering to dietary restrictions or simply craving a hearty vegetarian meal, this Nut-Free Pumpkin Curry is guaranteed to impress.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 800 grams pumpkin
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 0.5 teaspoon turmeric
• 400 ml canned coconut milk
• 250 ml vegetable broth
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Begin by peeling and cubing the pumpkin into 2-inch pieces.

Step 2

In a large pot or deep skillet, heat the coconut oil over medium heat.

Step 3

Add the chopped onions and sauté for about 5 minutes, until the onions are soft and translucent.

Step 4

Stir in the minced garlic and ginger, cooking for an additional 2 minutes or until aromatic.

Step 5

Add the curry powder, ground cumin, coriander, and turmeric, stirring to mix the spices well with the onion mixture.

Step 6

Next, add the cubed pumpkin pieces to the pot, stirring for a couple of minutes to coat the pumpkin thoroughly with the spice mix.

Step 7

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 8

Reduce the heat to low and cover the pot. Let the curry simmer for about 30 minutes, stirring occasionally, until the pumpkin is tender and cooked through.

Step 9

Once the pumpkin is tender, stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve the nut-free pumpkin curry hot with rice or naan for a complete meal.

Nutrition Facts

Serving size	1708.7 grams (1708.7g)

Amount per serving	% Daily Value*
Calories	1593

Total Fat 129.20g	166%
Saturated Fat 109.40g	547%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 7116mg	309%
Total Carbohydrate 115.80g	42%
Dietary Fiber 11.10g	40%
Total Sugars 45.50g
Protein 23.90g	48%

Vitamin D 0IU	0%
Calcium 360mg	28%
Iron 33mg	184%
Potassium 4660mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.5%

Protein: 5.6%

Carbs: 26.9%