Wicked Comforting Pumpkin Curry

wicked comforting pumpkin curry

Don’t let those beautiful pumpkins go to waste (did you know that most Halloween pumpkins end up in the trash…and eventually in a landfill?)! We’ve whipped up this wicked quick, wicked easy pumpkin (feel free to sub for squash) curry that’ll be the perfect belly warmer for these winter months. A lil’ Thai flavour gives this smooth curry a kick, with freshness from coriander and a protein punch from the humble chickpea. Make big batches of this if you have a bunch of pumpkins decorating your windows, ideal to freeze and reheat when you need some delicious comfort food!


  • 3 cups peeled and cubed pumpkin or squash
  • 2 Tbsp grapeseed oil or vegetable oil
  • 1 medium onion, diced
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced fresh garlic
  • 1 aubergine (eggplant), cubed
  • 4 Tbsp yellow (or red) Thai curry paste
  • 2 cans (14 oz/400 g each) light coconut milk
  • 2 Tbsp brown sugar
  • 1 tsp ground turmeric
  • Pinch salt & black pepper
  • 2 tins (14 oz/400 g) chickpeas, drained
  • 2 Tbsp lemon juice
  • 1 cup veg broth to thin as/if needed
  • 1 small red chili, chopped (optional)
  • 1 Tbsp macerated coconut, for garnish
  • ½ bunch coriander, for garnish


  1. Preheat oven to 350ºF (180ºC) and roast cleaned and chopped pumpkin for 20 minutes, or until soft.
  2. Heat a large saucepot on medium high heat, add oil, onion, ginger, and garlic and saute for 2 minutes.
  3. Add aubergine and curry paste, stir to cook for a couple minutes.
  4. Add cooked cubed pumpkin, coconut milk, brown sugar, turmeric and pinch of salt and bring to simmer, then add chickpeas and lemon juice.
  5. Simmer for a good 10-15 minutes to meld flavours, adding veg broth if needed for thinner consistency.
  6. Remove from heat, let settle and serve over brown rice with additional veg for added boom!
  7. Serve with chilies, fresh coriander and coconut to garnish.

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