Vegan Pumpkin Curry with Spiced Quinoa
When the first Hokkaido squash appears on the shelves in autumn, it's high time for this fragrant vegan pumpkin curry. Creamy coconut milk meets warming ginger, cumin and chilli, turning squash and courgette into a satisfying main. Alongside comes a spiced quinoa with cinnamon, raisins and flaked almonds that gives the whole dish its own distinctive character. It's a recipe that shows just how versatile and rewarding plant-based cooking can be.
Ingredients
- 600 g squash (e.g. Hokkaido, deseeded), or butternut
- 600 g courgette
- 2 small shallots
- 20-30 g fresh ginger
- 400 ml coconut milk
- 250 ml water
- 1 tsp curry powder
- 0.5 tsp ground cumin
- 0.25 tsp caraway seeds
- 0.25 tsp chilli powder
- salt
- pepper
- olive oil, for frying
- 250 g quinoa
- 750 ml water, for the quinoa
- 2 tbsp raisins
- 1 pinch ground cinnamon
- 1 tbsp flaked almonds
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 490 kcal | 1,960 kcal |
| Carbohydrates | 62 g | 248 g |
| Protein | 13 g | 52 g |
| Fat | 20 g | 80 g |
| Fibre | 8 g | 32 g |
| of which sugar | 12 g | 48 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel and finely dice the shallots. Halve the squash, cut out the stalk and scoop out the seeds, then cut into roughly 1x1 cm cubes.
- Heat a little olive oil in a large pan. Fry the shallots briefly, then add the squash and cook for about 5 minutes.
- Rinse the quinoa and add it to a pan with 750 ml of boiling water. Simmer over medium heat for about 15 minutes, stirring regularly and seasoning lightly with salt.
- Halve the courgette and cut into cubes, then add to the pan with the squash. Peel and finely chop the ginger and add it too.
- Pour in the water and coconut milk. Season with curry powder, cumin, caraway, chilli powder, salt and pepper. Cover and cook for about 10 to 15 minutes, until the squash is tender. Taste and adjust the sauce.
- Finally, stir the raisins, flaked almonds and cinnamon through the cooked quinoa and let it sit for a moment.
- Serve the pumpkin curry alongside the spiced quinoa. Add a splash of soy sauce if you like.
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Nutrition facts per serving (estimate)
| Calories | 490 kcal |
|---|---|
| Carbohydrates | 62 g |
| Protein | 13 g |
| Fat | 20 g |
| Fibre | 8 g |
| of which sugar | 12 g |
Frequently asked questions
Can I swap the Hokkaido for another squash?
Yes, butternut works well too. The cooking time may vary slightly depending on the variety.
Do I need to peel the Hokkaido squash?
No, Hokkaido skin is edible and doesn't need peeling. Just wash it well and remove the seeds.
Is this pumpkin curry gluten-free?
Yes, all the ingredients used are naturally gluten-free. If you add soy sauce, choose a gluten-free version.
How long does the pumpkin curry keep?
Covered in the fridge, it keeps for 2 to 3 days. To reheat, simply warm it through in a pan over medium heat.
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