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up close shot of pumpkin coconut curry
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5 from 9 votes

Pumpkin Yellow Curry

A fall, Indian coconut sweet potato curry dish! 
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Main Course
Cuisine: Indian
Servings: 8 servings
Calories: 97kcal

Ingredients

  • 2-3 tbsp olive oil
  • 1 small onion
  • ½ cup green bell pepper
  • 2 teaspoon salt
  • 2 tablespoon garlic fresh, minced
  • 2 tablespoon ginger fresh, minced
  • 2-3 tablespoon yellow curry paste I love Thai and True brand
  • 1 cup pumpkin puree do not use pumpkin pie filling
  • 1 teaspoon turmeric
  • 2 cups sweet potatoes peeled and cubed
  • 2 14oz can coconut milk
  • 1 garbanzo beans drained
  • 1 cup chopped cabbage
  • 2 tablespoon sugar optional

Instructions

ONE-POT STOVE TOP INSTRUCTIONS

  • In pan heat oil, saute onions, peppers, garlic and ginger for a few minutes until onions are starting to turn translucent.
  • Add in yellow curry paste, salt, turmeric12wa and stir, add in pumpkin puree. Pour in coconut milk. Stir together. Turn heat to a med-low. Add in sweet potatoes, cabbage and garbanzo beans. Bring to a simmer and let simmer for about 20 minutes, until potatoes are soft.

SLOW COOKER INSTRUCTIONS

  • Mix all ingredients in slow cooker except rice. Set on high for 4 hours or low for 6.
  • Cook rice in rice cooker or over the stove.
  • Garnish with pumpkin seeds, cashews, and cilantro.

Notes

PRESSURE COOKER: Place all ingredients except rice and water in pressure cooker, lock lid, close pressure valve. Set to soup setting for 10 minutes, then manually release pressure. You can empty the pot and cook rice in pressure cooker, then serve, or cook rice stovetop while cooking curry.

Nutrition

Calories: 97kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 603mg | Potassium: 226mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10108IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg