Prawn and Pumpkin Curry Recipe

I absolutely love this Prawn and Pumpkin Curry Recipe—it’s a little celebration of flavors that’s both comforting and exciting. The combination of tender prawns with the rich, velvety pumpkin in a fragrant, spiced coconut sauce hits every note you want in a curry. Whenever I make this, it feels like a warm hug at the end of a busy day.

What makes this recipe really stand out for me is how versatile it is; it works beautifully as a midweek dinner or as a show-stopping dish for guests. Plus, you’ll appreciate that the pumpkin adds a natural sweetness and creaminess that balances the heat and spice of the curry paste so well. If you’re hunting for a new favorite, give this Prawn and Pumpkin Curry Recipe a try—you won’t regret it.

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Ingredients You’ll Need

The magic of this prawn and pumpkin curry really comes down to fresh, vibrant ingredients working in harmony. Make sure to get good-quality prawns and a ripe pumpkin or butternut squash for the best results.

• Large raw tiger prawns: Peeled and deveined with tails on for that perfect bite and presentation.
• Chilli powder: Adds just the right kick—adjust based on your heat preference.
• Turmeric: Gives the curry a warm hue and earthy undertone.
• Lemon: Fresh juice brightens the marinade and balances the flavors.
• Vegetable oil: For cooking and roasting; a neutral flavor works best.
• Sea salt flakes: Use good-quality salt to enhance all the flavors.
• Baby leaf spinach: Adds a touch of freshness and leafy texture at the end.
• Basmati rice: The ideal side—not too sticky, so it soaks up all the wonderful curry sauce.
• Tamarind paste: The secret ingredient for tang and depth in the curry paste.
• Shallots and garlic: Finely chopped and foundational to the flavor base.
• Tomatoes: Fresh tomatoes give acidity and body to the sauce.
• Ginger: Fresh grated ginger adds warmth and zing.
• Green chilli: Deseeded if you prefer milder heat, but I like a little extra bite.
• Garam masala, fenugreek, cumin, coriander: Ground together for that classic curry aroma and spice depth.
• Coconut milk: Creamy and luscious, it balances the spices perfectly.
• Pumpkin or butternut squash: Peeled and cut into chunks; this gives sweetness and body.
• Cumin seeds: Toasted with pumpkin to infuse that earthy note.
• Curry leaves: Sizzle in the tarka for an authentic touch and aroma.
• Black mustard seeds, fenugreek seeds: For that signature popping tarka flavor.

Variations

I like to switch up this Prawn and Pumpkin Curry Recipe depending on the season or what’s in my pantry. Don’t hesitate to tweak it to suit your tastes—cooking should be fun and flexible!

• Variation: Swap prawns for chicken or tofu if you want a different protein or are cooking for vegetarians—I’ve tried tofu and it soaks up the curry flavors beautifully.
• Variation: Add a splash of tamarind water or fresh lime juice at the end for an extra zingy finish.
• Variation: Use different squash varieties, like kabocha or acorn, depending on what’s available; each brings its own sweetness and texture.
• Variation: If you like it spicier, leave some seeds in the green chilli or add a pinch of cayenne powder to the marinade.

How to Make Prawn and Pumpkin Curry Recipe

Step 1: Marinate the Prawns for Maximum Flavor

Start by tossing your prawns in chilli powder, turmeric, lemon juice, vegetable oil, and sea salt. I like to let them chill in the fridge for at least 2 hours—this marinates them beautifully, infusing every bite with layers of flavor. Don’t rush this step; it makes a big difference in the final dish.

Step 2: Whizz Up the Curry Paste

Blend together the tamarind paste, chopped shallots, tomato, ginger, garlic, green chilli, and the warming spices with warm water until it forms a silky paste. I discovered that using a good blender here means your curry sauce will be wonderfully smooth and fragrant—no lumps, just pure flavor.

Step 3: Roast the Pumpkin Chunks to Bring Out Sweetness

Heat your oven to a high temperature and toss the pumpkin with vegetable oil and cumin seeds before roasting for 15-20 minutes until tender. Roasting really caramelizes the squash, boosting its natural sweetness—a trick I always use to deepen flavor in curries.

Step 4: Build the Sauce Base on the Stove

Sauté diced shallots in vegetable oil until lightly browned, then add turmeric, cumin, and coriander powder, followed by fresh tomato and the prepared curry paste. Season with sea salt and stir everything together. This fragrant base is where the magic begins—low and slow here develops complexity.

Step 5: Prepare the Tarka for That Signature Aroma

Heat vegetable oil in a separate pan until very hot, then add mustard and fenugreek seeds, standing back as they pop. Quickly add curry leaves, garlic, and shallots to sizzle for about 30 seconds before adding this sizzling tarka to your sauce. I learned that this extra step layers in authentic aromas you don’t want to skip.

Step 6: Combine and Simmer to Finish

Add your roasted pumpkin to the sauce, cover, and gently simmer for about 5 minutes. At this point, you can pause and refrigerate if prepping ahead. When ready to serve, warm the sauce gently, add the marinated prawns, and simmer 2–3 minutes until just cooked through. Finally, stir in the baby spinach and remove from heat quickly to keep it vibrant and fresh.

How to Serve Prawn and Pumpkin Curry Recipe

Garnishes

I love finishing this curry with a handful of fresh chopped coriander—its bright herbal notes cut through the richness perfectly. A squeeze of fresh lemon or lime just before serving lifts the whole dish, adding a lovely brightness. Sometimes, I add a scattering of toasted coconut flakes for texture and an extra layer of flavor.

Side Dishes

Steamed basmati rice is my go-to side since it soaks up all the delicious sauce without overpowering the flavors. You could also serve this with warm naan bread or a simple cucumber raita to cool the palate. For a veggie boost, I like to add some lightly sautéed green beans or roasted cauliflower alongside.

Creative Ways to Present

For special occasions, I’ve served this curry in mini pumpkins hollowed out as festive bowls—it’s a real conversation starter and presentation winner! Layering the curry into a bowl with vibrant garnishes like pomegranate seeds or edible flowers adds that wow factor. You can also try drizzling a swirl of coconut cream on top just before serving for a beautiful look.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. Because the curry is rich, the flavors actually deepen overnight, making leftovers often taste better the next day. Just keep the spinach separate if you want it fresher and toss it in when reheating.

Freezing

I’ve frozen this curry sauce (without the spinach) successfully—just make sure it cools completely before freezing in portions. When thawed, you might want to reheat gently on the stove and add fresh spinach at the end to revive that green freshness.

Reheating

When reheating, do it slowly on low heat to keep the prawns tender and avoid them turning rubbery. Stir occasionally and add a splash of water or coconut milk if the sauce thickens too much. Always add the spinach at the very end to keep it vibrant and tender.

FAQs

Final Thoughts

This Prawn and Pumpkin Curry Recipe holds a special place for me because it’s a beautiful balance of flavors that’s surprisingly easy to nail at home. I hope you enjoy making it as much as I do—and that it becomes your go-to comfort curry when you want something a little different but utterly delicious. Trust me, your family and friends will thank you!

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