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Easy Pumpkin Curry

Servings 2 servings


  • 8 oz. pumpkin puree
  • 1/2 onion
  • 2 cloves of garlic
  • 1 tablespoon olive oil or ghee
  • 1 can 13.5 oz coconut milk
  • 1/4 teaspoon cardamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon paprika
  • 1/2 teaspoon cayenne
  • salt + pepper to taste
  • cilantro and pumpkin seeds pepitas to serve


  1. Mince the garlic and finely chop the onion. Sauté in the oil or ghee for 3-4 minutes until softened and fragrant. Add the coconut milk, pumpkin puree, and all the spices except for salt and pepper. Whisk together and cook over medium heat until everything is warmed through. Taste and add salt and pepper to your liking.
  2. Pour the sauce over rice, vegetables, or tofu (or all three). Garnish with some cilantro and pumpkin seeds.