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Butter Roasted Pumpkin Curry

One of Nick’s all-time favorites is Butter Chicken Curry and I believe I have mastered its vegan version. This time it’s with roasted pumpkin. It’s smooth and creamy, yet so aromatic and flavorful. Perfect plant-based dinner on a chilly winter night.

Feel free to add tofu or chickpeas for more protein.

🍽 Serves 4-5

🕘 45-50 minutes


  • 3 cups of chopped pumpkin

  • 1 tsp garam masala

  • ¼ tsp ginger powder

  • Big pinch of salt

  • 1tsp olive oil/melted butter


  • 3 Tbsp butter (I used Olivani)

  • ½ tsp ground cardamom

  • ¼ tsp ground cloves

  • 1/8 tsp cinnamon

  • 1 onion (diced)

  • 2 garlic cloves (minced)

  • ½ tsp grated ginger

  • ¼ tsp coriander

  • 1 tsp curry powder

  • 1 Tbsp garam masala

  • 1 cup passata

  • 1 tsp raw sugar

  • 1 can coconut cream

  • Salt to taste


  1. Preheat oven to 200’C. Peel and chop the pumpkin, dice the onion and mince the garlic. Prepare other ingredients.

  2. In a bowl, place chopped pumpkin add garam masala, ginger, salt and oil and mix until evenly covered. Move onto a baking sheet and roast for 20min.

  3. In the meantime, melt butter, add all the spices. Fry for 2-3 minutes. Add onion, garlic, fry for 2 more minutes and add the passata and raw sugar. Simmer on low heat for 10 min.

  4. Add roasted pumpkin and coconut cream to the sauce. Add salt to taste and simmer for 5 more minutes.

  5. Garnish with coriander. Serve with rice, naan bread and Greek-style coconut yogurt.

  6. Enjoy!


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