Roasted Pumpkin Curry with Coconut and Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting vegetarian Goan curry featuring roasted pumpkin in a fragrant coconut curry base with toasted cashews. This indian-inspired vegetarian ready in about 45 minutes pairs pumpkin, coconut milk, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 3 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 200°C (400°F). Toss pumpkin cubes with 1/2 tsp coconut oil and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: Heat remaining coconut oil in a saucepan over medium heat. Add chopped onion and sauté until golden, about 5 minutes.
  3. Step 3: Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Add coriander and turmeric powders, stirring for 30 seconds.
  4. Step 4: Pour in coconut milk and bring to a gentle simmer. Add roasted pumpkin and cook for 5 minutes to absorb flavors.
  5. Step 5: Stir in cashews and cook for 2 more minutes until heated through. Garnish with fresh cilantro before serving with rice.

Frequently asked questions

How long does Roasted Pumpkin Curry with Coconut and Cashews take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Pumpkin Curry with Coconut and Cashews?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pumpkin from drying out.

Can I substitute ingredients in Roasted Pumpkin Curry with Coconut and Cashews?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Pumpkin Curry with Coconut and Cashews for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Pumpkin Curry with Coconut and Cashews vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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