Gordon Ramsay’s pumpkin curry recipe roasts pumpkin wedges until caramelised, then coats them in a spiced coconut sauce with red curry paste, ginger, garlic, and coconut milk. I found this recipe on gordonramsay.com from his Ramsay Around the World series, and the roasting step is what stops the pumpkin from turning to mush the way it does when you boil it.
I bought a cooking pumpkin from the market because it was 80p and weighed about 2kg, then it sat on my worktop for a week while I tried to think of something beyond soup. This recipe solved a problem I have every autumn and became the most seasonal of my curry recipes: pumpkin is cheap and filling, but I never knew how to make it taste like an actual dinner.
Try More Curry Recipes:
Why Roasting the Pumpkin Matters
Boiled pumpkin absorbs water and goes soft. Roasted pumpkin caramelises on the edges and holds its shape in the curry sauce without falling apart.
In Ramsay’s video, he roasts the wedges at high heat until they get colour, then adds the sauce around them. That way the pumpkin stays firm enough to pick up with a fork instead of dissolving into the coconut milk.
Pumpkin Curry Ingredients
- 1kg (2.2 lbs) pumpkin or squash, peeled, deseeded, and cut into thick wedges
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2cm (1-inch) piece fresh ginger, grated
- 2 tbsp red curry paste
- 400ml (1.75 cups) coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- Juice of 1 lime
- Fresh coriander (cilantro), to garnish
- Toasted coconut flakes, to garnish
- Sea salt
How To Make Gordon Ramsay Pumpkin Curry
- Roast the Pumpkin: Preheat the oven to 200°C (400°F). Toss the pumpkin wedges in 1 tablespoon of oil, season with salt, and spread on a baking tray. Roast for 25-30 minutes until golden and tender.
- Make the Sauce: Heat the remaining oil in a pan over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic and ginger, cook for 1 minute.
- Add Curry Paste: Stir in the red curry paste and fry for 2 minutes until fragrant and the oil starts to separate.
- Pour in Coconut Milk: Add the coconut milk, fish sauce, and sugar. Bring to a gentle simmer and cook for 5 minutes.
- Combine: Add the roasted pumpkin wedges to the sauce and turn gently to coat. Simmer for 2-3 minutes so the pumpkin absorbs some of the sauce.
- Serve: Squeeze over the lime juice, scatter with fresh coriander (cilantro) and toasted coconut flakes. Serve with jasmine rice.
Can I Use Butternut Squash Instead?
Yes. Butternut squash is sweeter and denser, and you cut it into the same sized wedges and roast it the same way.
Ramsay uses both pumpkin and squash interchangeably in his recipes. In his 10-minute curry video, he actually grates butternut squash directly into the pan, which is a different technique but the flavour profile is similar.
What to Serve With It
Jasmine rice is the right call, because the coconut sauce is quite thin and soaks into the rice perfectly. A chicken curry on the side gives you protein if you want a bigger spread.
For a full vegetarian table, put this next to the chickpea curry and a lentil curry. Three dishes, no meat, and nobody feels short-changed.
Storing Pumpkin Curry
Fridge for 3 days, and the sauce actually improves overnight even though the pumpkin softens a bit. Do not freeze this one because the pumpkin goes watery after defrosting.
Reheat gently in a pan. The coconut milk can split if you boil it hard on reheat, so keep the heat low.
FAQs
- Where is this recipe from? Gordon Ramsay’s website, from his Ramsay Around the World series. The recipe uses roasted pumpkin coated in a coconut curry sauce with toasted coconut on top.
- Is this vegan? Swap the fish sauce for soy sauce and it is fully vegan. The rest is already plant-based.
- Can I use tinned pumpkin? No. Tinned pumpkin is a puree, not wedges. You need fresh pumpkin or squash that you can roast in the oven. The roasting is what gives this dish its texture.
More Recipes To Try:
Nutrition Facts (Per Serving)
- Calories: 310 kcal
- Total Fat: 22g
- Protein: 5g
- Total Carbohydrate: 26g
Gordon Ramsay Pumpkin Curry Recipe
4
servings10
minutes35
minutes45
minutesGordon Ramsay’s pumpkin curry recipe roasts pumpkin wedges until caramelised, then coats them in a spiced coconut sauce with red curry paste, ginger, garlic, and coconut milk. I found this recipe on gordonramsay.com from his Ramsay Around the World series, and the roasting step is what stops the pumpkin from turning to mush the way it does when you boil it.
I bought a cooking pumpkin from the market because it was 80p and weighed about 2kg, then it sat on my worktop for a week while I tried to think of something beyond soup. This recipe solved a problem I have every autumn: pumpkin is cheap and filling, but I never knew how to make it taste like an actual dinner.
Ingredients
1kg (2.2 lbs) pumpkin or squash, peeled, deseeded, and cut into thick wedges
2 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2cm (1-inch) piece fresh ginger, grated
2 tbsp red curry paste
400ml (1.75 cups) coconut milk
1 tbsp fish sauce (or soy sauce for vegetarian)
1 tsp sugar
Juice of 1 lime
Fresh coriander (cilantro), to garnish
Toasted coconut flakes, to garnish
Sea salt
Directions
- Roast the Pumpkin: Preheat the oven to 200°C (400°F). Toss the pumpkin wedges in 1 tablespoon of oil, season with salt, and spread on a baking tray. Roast for 25-30 minutes until golden and tender.
- Make the Sauce: Heat the remaining oil in a pan over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic and ginger, cook for 1 minute.
- Add Curry Paste: Stir in the red curry paste and fry for 2 minutes until fragrant and the oil starts to separate.
- Pour in Coconut Milk: Add the coconut milk, fish sauce, and sugar. Bring to a gentle simmer and cook for 5 minutes.
- Combine: Add the roasted pumpkin wedges to the sauce and turn gently to coat. Simmer for 2-3 minutes so the pumpkin absorbs some of the sauce.
- Serve: Squeeze over the lime juice, scatter with fresh coriander (cilantro) and toasted coconut flakes. Serve with jasmine rice.
