Easy Pumpkin Curry Recipe – Japanese Edition

Easy Pumpkin Curry Recipe – Japanese Edition

This pumpkin coconut curry recipe is probably my best secret weapon come autumn season. When the weather starts to change and reaching for the umbrella becomes a norm (provided you don’t forget them everywhere like mua) we all want something warm and hearty. Something that is homey and always hits the spot. This pumpkin curry ticks all these boxes and more. Not only it is utterly delicious it is also extremely fast and easy to prepare.Two servings of curry with a whole squash next to them and some oven roasted pumpkin seeds sprinkled on the table.

The true beauty of this dish is that you can tweak it to your taste quite easily, making it your own. And that is, in my opinion, what makes this curry special. Just remember to make enough ^^

Toppedwith tip:  This is also a vegan pumpkin curry recipe which means perfect for everyone and no need to cook anything separate. More precious time to enjoy some wine with friends.Two bowls of delicious pumpkin curry with rice carefully places in the center and sprinkled with scallions.

Pumpkin Curry Ingredients

4 Servings

  • 700g of pumpkin peeled seeded and cut into cubes
  • half of white onion, thinly sliced
  • 2 carrots, cut into 2,5cm chunks
  • 1 garlic clove, crushed and minced
  • 30 g of organic tomato paste
  • 2 teaspoons Japanese curry powder ( I got mine from Japan Centre on Picadilly Circus)
  • 1liter of vegetable stock ( I used Kallo)
  • 1 small apple, peeled and finely grated to apple sauce consistency.
  • 2 tablespoons of soy sauce
  • 100 grams of frozen edamame peas
  • bunch of spring onion, green parts only
  • 2 tablespoons of coconut milk
  • toasted sesame seeds, for garnish

For the Roux

  • 30 grams of olive oil
  • 50grams of all purpose flour
  • 2 tablespoons Japanese curry powder


Put the cubed pumpkin in the rack of a steamer over boiling water and steam for 10 minutes until tender. Drain the pumpkin and set aside to cool.

Heat oil over medium heat in a large pot and add the onions. Cook, stirring often until onions are translucent (5-7 minutes). Then add garlic and continue to cook for one more minute. Add tomato paste and Japanese curry powder, mix for one minute. After that add the vegetable stock (use half of it) and carrots, bring to a gentle boil, cover and reduce the heat to med-low and simmer for about 10 minutes. Carefully remove foam as it forms. When there is no more foam, add grated apple and soy sauce. Cover with a lid.

Meanwhile, make the roux. In a small saucepan, heat olive oil over low heat, add the flour all at once and Japanese curry powder, whisking until incorporated. Add a ladleful of liquid for the vegetable pot into the roux and stir rapidly with a wire whisk until smooth (add more if needed). Then transfer the roux mixture to the vegetable pot. Stir constantly until curry is smooth. Add the edamame peas and pumpkin cubes. Cook, stirring often, about 10 more minutes until it thickens a little. Just before serving, stir in the coconut milk and season with salt. Serve over rice and garnish with spring onion and sesame seeds.A close up shot on the curry with some utensils in the background. The golden colors of pumpkin curry look very appetizing. Two bowls of pumpkin curry with some dried autumn leaves and a pumpkin wedge in the frame. The photo has a very home cooked rustic feel to it.

Another thing you can add to this dish that will really bring it to the next level and highlight that it is indeed a Japanese curry is using Mishima rice seasoning. It is a Japanese plum seasoning that is slightly sour in taste and pairs perfectly with this curry.

Hope you enjoyed reading my easy recipe and will add it to your “recipes using pumpkin” arsenal. For some other cool stuff check out my visit to a local pumpkin patch and my top 5 foodie places in Notting Hill area. Follow me on Instagram and Facebook for all the latest London related goodness.

Thanks for stopping by and have a great day!

Mucho Love,


A close up on the pumpkin curry in a rustic bowl on a white wood table and a pumpkin wedge in the background.

A fun shot of a bowl of curry with some autumn leaves acting as a table and pumpkin seeds falling from above.