Best 5 Pumpkin Vegetable Curry Stew Recipes

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Indulge in a delightful culinary journey with our diverse collection of pumpkin vegetable curry stew recipes, catering to various dietary preferences and taste buds. From a classic Indian-inspired curry brimming with aromatic spices to a hearty vegan stew packed with nutritious vegetables, discover a symphony of flavors that will tantalize your taste buds. Each recipe is carefully crafted to showcase the versatility of pumpkin, transforming it into a delectable centerpiece amidst a medley of vibrant vegetables. Whether you seek a comforting meal for a chilly evening or a healthy and satisfying lunch, our pumpkin vegetable curry stew recipes offer a symphony of culinary delights, promising an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED COCONUT-PUMPKIN STEW



Curried Coconut-Pumpkin Stew image

Coconut and rice milk are a cool complement to the warm spices in this Thai-themed dish.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 14

2 tablespoons light olive oil
1/4 cup red onion, minced
4 cloves garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 teaspoon minced fresh ginger
2 teaspoons curry powder
1 1/2 cups peeled, cubed (1-inch), seeded pumpkin
1 cup light coconut milk
1 cup rice milk
1 pound extra-firm tofu, cut into 1-inch cubes
1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
1 tablespoon freshly squeezed lemon juice
Salt and pepper, to taste
1/4 cup fresh cilantro leaves

Steps:

  • In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
  • Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water, if needed.
  • Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.

Nutrition Facts : Calories 266 g, Fat 17 g, Fiber 2 g, Protein 14 g

ROASTED VEGETABLE CURRY WITH PUMPKIN



Roasted Vegetable Curry with Pumpkin image

Mild, super tasty curry with pumpkin, not too much sauce as it reduces down enhancing flavor. Easy to adapt with the spices you have in your cupboard and great for kids. Serve with white rice.

Provided by SteveT

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h20m

Yield 4

Number Of Ingredients 15

2 tablespoons vegetable oil, divided
1 cup chopped sweet potato
1 cup chopped beet
1 cup chopped peeled pumpkin
½ head cauliflower, broken into florets
1 small onion, chopped
1 red bell pepper, chopped
3 cloves garlic, chopped
2 tablespoons mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 ½ cups tomato puree
1 teaspoon white sugar
water as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
  • Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
  • Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
  • Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
  • Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 29.5 g, Fat 7.9 g, Fiber 7.1 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 94.6 mg, Sugar 10.4 g

PUMPKIN VEGETABLE STEW



Pumpkin Vegetable Stew image

I created this stew as a way to use pumpkin for more than just breads and pies. It's a meal by itself, but also serves as a side dish for meat and potatoes. It's great during the fall, and is as colorful as the season. My family loves it.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings (2 quarts).

Number Of Ingredients 10

4 cups cubed peeled pumpkin or winter squash
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chicken broth
2 cups fresh cut green beans (1-inch pieces)
1 cup fresh or frozen corn
1/2 cup sliced onion
1/2 cup chopped green pepper
1 garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender.

Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

CURRIED VEGETABLE STEW



Curried Vegetable Stew image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 20

6 tablespoons vegetable oil
2 cups diced onions
1 red pepper, diced
6 tablespoons Jamaican or Madras curry powder
2 tablespoons chopped garlic
2 tablespoons chopped ginger
Kosher salt and freshly ground black pepper
2 cups large diced pumpkin
1 (12.5-ounce) can chickpeas, drained and rinsed
2 chayote, peeled, and roughly chopped
2 cups large dice Yukon gold potatoes
2 cups diced carrots
6 sprigs thyme
1 cup chopped scallions
Vegetable stock, to cover
1 head cauliflower, cut into florets
Cheryl's Hot Sauce, to taste, recipe follows
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds

Steps:

  • Heat a large braising pot over high heat. Add the oil and the onions, and saute for 2 minutes. Then, add the red peppers and saute 2 minutes more.
  • Then, add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper to the saute.
  • Add the pumpkins, chickpeas, chayote, potatoes, carrots, thyme, and scallions, and stir the saute for about 6 minutes. Add enough vegetable stock to just cover the vegetables. Bring to a simmer, and then add the cauliflower and cover the pot.
  • Simmer for about 35 minutes. Then add Cheryl's Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more.
  • To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
  • Yield: 2 cups

PUMPKIN CURRY WITH CHICKPEAS



Pumpkin curry with chickpeas image

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.

Provided by Barney Desmazery

Categories     Dinner, Main course, Side dish, Vegetable

Time 40m

Number Of Ingredients 13

1 tbsp sunflower oil
3 tbsp Thai yellow curry paste, or vegetarian alternative
2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpea, drained and rinsed
2 limes
large handful mint leaves
naan bread, to serve

Steps:

  • Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
  • Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium

Tips:

  • Choose the right pumpkin: For the best flavor and texture, use a pumpkin that is ripe, firm, and deep orange in color.
  • Cut the pumpkin into small pieces: This will help it cook evenly and quickly.
  • Roast the pumpkin before adding it to the curry: This will caramelize the natural sugars in the pumpkin and give it a richer flavor.
  • Use a variety of vegetables: This will add flavor, color, and nutrients to the curry.
  • Simmer the curry for at least 30 minutes: This will allow the flavors to meld and deepen.
  • Serve the curry with rice or naan bread: This will help to soak up the delicious sauce.

Conclusion:

This pumpkin vegetable curry stew is a delicious, healthy, and easy-to-make dish that is perfect for a fall or winter meal. It is packed with flavor, color, and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a comforting and satisfying meal, give this pumpkin vegetable curry stew a try. You won't be disappointed!

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