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Jamie Oliver Pumpkin Curry

Jamie Oliver Pumpkin Curry - recipe card
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A vibrant, creamy pumpkin curry inspired by Jamie Oliver’s style, featuring tender chunks of pumpkin simmered in a fragrant coconut and tomato sauce. The balance of sweet pumpkin, aromatic spices, and tangy lime creates a comforting, flavorful dish perfect for a weeknight dinner. Serve over steamed rice or with warm naan for a satisfying meal.

Ingredients

Scale
  • 2 tablespoons coconut oil or vegetable oil
  • 1 large onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, adjust to taste)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup vegetable broth
  • 2 pounds pumpkin (such as sugar pumpkin or butternut squash), peeled, seeded, and cut into 1-inch cubes (about 6 cups)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup frozen peas, thawed
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/4 cup fresh cilantro leaves, chopped, for garnish
  • Steamed basmati rice or naan, for serving

Instructions

  1. Prep all ingredients before starting: dice the onion, mince the garlic, grate the ginger, and cube the pumpkin. Measure out the spices into a small bowl so they are ready to add quickly, preventing them from burning.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat until it shimmers. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  3. Add the minced garlic and grated ginger to the pot and cook, stirring constantly, for 1 minute until fragrant. Do not let them brown; reduce heat if necessary.
  4. Stir in the cumin, coriander, turmeric, cinnamon, and cayenne (if using). Cook for 30 seconds, stirring constantly, until the spices are toasted and aromatic. This step blooms the spices and deepens the flavor.
  5. Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
  6. Add the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
  7. Carefully add the cubed pumpkin, kosher salt, and black pepper. Stir to coat the pumpkin evenly. Return to a simmer, then reduce heat to medium-low, cover, and cook for 20-25 minutes, or until the pumpkin is fork-tender but not falling apart. Stir occasionally to prevent sticking.
  8. Stir in the thawed peas and cook for 2 minutes more, until heated through. Taste the curry and adjust seasoning with additional salt and pepper if needed.
  9. Remove the pot from heat and stir in the fresh lime juice. The lime brightens the flavors and balances the richness of the coconut milk.
  10. Let the curry rest for 5 minutes to allow the flavors to meld. Serve hot over steamed basmati rice or with warm naan, garnished with fresh cilantro leaves.

Notes

Storage: Cool leftover curry completely, then transfer to an airtight container and refrigerate for up to 4 days. Freezing: Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until hot. If the sauce is too thick, add a splash of vegetable broth or water. Alternatively, microwave in a covered bowl, stirring every 30 seconds, until heated through. Note: This recipe is vegetarian and can be made vegan by ensuring the coconut milk and broth are vegan-friendly. Do not use bacon or pork; this recipe is meat-free.

Nutrition

Keywords: pumpkin curry, Jamie Oliver pumpkin curry, vegetarian curry, Indian curry, coconut pumpkin curry, easy pumpkin recipe, fall dinner, healthy curry, one-pot curry, weeknight dinner, gluten-free curry, vegan optional

Find it online: https://britishbakingrecipes.co.uk/pumpkin-curry-recipe/