Mushroom Pumpkin Vegetable Curry

Indian kitchens often simmer seasonal squash in fragrant coconut curries. This mushroom pumpkin version brings cremini mushrooms and sugar pumpkin together with ginger and curry powder in one comforting pot.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 385 cal
• 9g protein
• 42g carbs
• 22g fat
• 3.3g fiber

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Ingredients

• 3 cups cubed fresh sugar pumpkin or kabocha
• 12 oz cremini mushrooms
• 1 large yellow onion
• 4 garlic cloves
• 1 tbsp minced fresh ginger
• 1 large carrot
• 1 red bell pepper
• 3 cups packed spinach
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne
• 1 lime
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• for serving cooked basmati rice or quinoa

Instructions

1. 1Preheat a large Dutch oven or deep skillet over medium heat and warm the olive oil until it shimmers.
2. 2Add the diced onion and cook, stirring often, until translucent and edges begin to turn golden, about 5 minutes.
3. 3Stir in the minced garlic and ginger; cook just until fragrant, 45–60 seconds, without browning.
4. 4Add the sliced mushrooms in a single layer as much as possible and let them sear undisturbed for 2 minutes, then stir and continue until they release liquid and turn deep golden.
5. 5Toss in the cubed pumpkin and sliced carrot; season with salt, pepper, curry powder, cumin, coriander, turmeric, and cayenne. Stir to coat every piece in the spice mixture for 1 full minute so the spices bloom.
6. 6Stir in the tomato paste until it darkens slightly and coats the vegetables.
7. 7Pour in the coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
8. 8Reduce heat to medium-low, cover partially, and cook until the pumpkin is fork-tender but still holds its shape, 18–22 minutes, stirring once or twice.
9. 9Add the sliced bell pepper in the last 5 minutes so it softens while staying bright.
10. 10Fold in the spinach and let it wilt completely, about 1–2 minutes.
11. 11Squeeze in the juice of half the lime, taste, and adjust salt or heat.
12. 12Ladle into bowls over warm rice or quinoa, top with chopped cilantro and remaining lime wedges, and serve immediately while steaming.