Veggie Pumpkin Curry

Veggie Pumpkin Curry

This recipe was created in partnership with Live Glean and Ninja Kitchen. All opinions are my own and I hope you enjoy it!

Veggie pumpkin curry is the perfect warming dish for the colder months that is full of flavor and nutrition. The inspiration behind this veggie pumpkin curry came from my boyfriend, Rob’s upcoming trip to India.

This may come as a stock to you, but I’ve never actually had Indian food before and so I was up for the challenge of creating a pumpkin version in my own kitchen!

veggie pumpkin curry

With just the right amount of spice, this veggie pumpkin curry is easy to make with the help of a food processor ( I used the Ninja!) and a large soup pot. The pumpkin flour thickened the texture of this pumpkin curry perfectly and added to the autumn taste that the whole dish exuded! I served it over a mix of brown rice and quinoa for a little extra protein and fiber boost.

veggie pumpkin curry

Be sure to vote for this recipe in the Live Glean Holiday Recipe Challenge for your change to win a completely stocked Ninja house with an amazing Hot & Cold Brew Coffee System, Air Fryer & the Instant Cooker! Must be 18 to vote. One vote per day and the contest closes on January 14th!

For 25% off any Live Glean Flour use code:  “ONCEUPON” and for 15% off any Ninja use code “ONCEUPONAPUMPKIN15”!

veggie pumpkin curry

Veggie Pumpkin Curry

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 12 minutes
  • Cook Time: 30 minutes
  • Total Time: 42 minutes
  • Yield: 4 servings


Enjoy the added nutrition and flavor that pumpkin adds to this veggie packed curry. It’s one of my favorite savory uses of pumpkin and a warming meal perfect for the cooler months! 



  • 1 1/2 tbsp coconut oil

  • 1 medium shallot, minced

  • 2 tbsp fresh ginger, minced

  • 2 tbsp  garlic, minced

  • 1 small red chili or serrano pepper, stem + seeds removed and thinly sliced

  • 1 large red bell pepper, thinly sliced lengthwise

  • 3 tbsp red Thai curry paste

  • 1 small sugar pumpkin

  • 1 14-ounce cans light coconut milk

  • ¼ cup Live Glean pumpkin flour

  • 2 tbsp maple syrup

  • 1 tsp ground turmeric

  • 1 pinch of sea salt

  • 1 tbsp soy sauce

  • 1/2 cup chopped broccoli

  • 2 tbsp lemon juice

  • 2/3 cup roasted cashews


For Serving:

  • 1 cup of quinoa, brown rice or cauliflower rice

  • Fresh cilantro

  • Lime wedges



  1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.

  2. Add bell pepper and curry paste and stir. Cook for 2 minutes more.

  3. Meanwhile, cut pumpkin in half, scoop out the seeds and peel the skin off of one half of the pumpkin. Cube it and place that half in the bowl of the  Ninja® Smart Screen™ Kitchen System with FreshVac™ Technology processor. Pulse until the pumpkin is very finely processed. You know you have the right consistency when the pumpkin looks riced.

  4. Add the finely riced pumpkin to the pot and stir. Cook for 2 minutes more.

  5. With remaining half of pumpkin cut into small cubes and add to mixture.

  6. Then, add coconut milk, pumpkin flour, maple syrup, turmeric, sea salt, and soy sauce and stir. Bring to a simmer over medium heat.

  7. Once simmering, slightly reduce heat to low and cover.

  8. Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with the flavors.

  9. Once pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 more minutes over low  heat.

  10. At this time, take 1 cup of the mixture out of the pot (try to avoid the broccoli) and add it to the blender of the Ninja® Smart Screen™ Kitchen System with FreshVac™ Technology. Blend on low until just combined and add back into the pot. This adds thickness and texture to the curry.

  11. Return to pot and warm for a few minutes before serving.

  12. Serve as is or over quinoa, brown rice, cauliflower rice or a blend of two. And a squeeze of lime juice.

  13. Leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month.



Pin this Veggie Pumpkin Curry for later!

veggie pumpkin curry

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