Pumpkin and Pea Curry

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Are you looking a little further than the pumpkin spice and pumpkin pie for inspiration this fall?

I LOVE pumpkin – so this easy to make pumpkin curry does it all – easy quick dinner – inspired by autumn, with no pumpkin spice in sight!

Easy Pumpkin and Pea Curry. An Alternative to a pumpkin dinner.

I served the curry with Nan breads – you could also use rice, potatoes or your favorite curry starch accompaniment!!

Recipe for 4 people. 30 minutes start to finish.


Pumpkin and Pea Curry
Author: Julie Rookmaker
Prep time:
Cook time:
Total time:
  • 1 smallish pumpkin
  • 30g butter
  • 1 onion
  • 2 tablespoons curry powder – or to taste
  • 100ml vegetable stock
  • 400g frozen peas
  • fresh coriander
  • 300g greek yoghurt
  • Naan bread / pita bread or rice to serve
  1. Cut the pumpkin into small pieces.
  2. Add the butter and onions to a pan, cook on low until the onions are soft.
  3. Add the curry powder and pumpkin and stir in.
  4. Add 100ml water and 100ml stock (I used vegetable stock).
  5. Cook until the pumpkin is soft (about 10 minutes).
  6. Add the frozen peas and yoghurt and bring it up to temperature (almost boiling but not quite – the yoghurt will split on a high temperature).
  7. Top with fresh coriander and serve with naan bread or pita bread (or rice) as you like.
  8. Enjoy! This is the important step!
Calories: 430 per person



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