Prawn and Pumpkin Curry Recipe

I absolutely love how this prawn and pumpkin curry recipe perfectly balances sweet, savory, and spicy notes all in one pot. The tender chunks of roasted pumpkin soak up the rich, aromatic curry sauce, and the prawns add that perfect burst of ocean freshness. It’s a dish that feels both comforting on a chilly evening and vibrant enough to impress guests.

When I first tried this recipe, I was blown away by how the layers of flavor build up—from the homemade curry paste to the tarka seasoning. Whether you’re new to cooking curry or a seasoned pro, this prawn and pumpkin curry recipe is wonderfully approachable and rewarding. Plus, it’s a great way to add a seasonal twist by using pumpkin or butternut squash, making it ideal for autumn or any time you want something cozy yet light.

this …

Ingredients You’ll Need

Each ingredient in this prawn and pumpkin curry recipe plays a crucial role—not only in building flavor but also texture and color. Using fresh prawns and good-quality coconut milk really makes a difference here, and don’t skimp on the spices; they bring everything alive.

• Prawns: I like large raw tiger prawns, peeled and deveined but with tails left on for extra flavor and presentation.
• Chilli powder & turmeric: These add warmth and color—feel free to adjust the chilli if you want more or less heat.
• Lemon juice: Balances the richness with a fresh, zesty note.
• Vegetable oil: Needed for marinating and cooking the spices; neutral-flavored oils work best here.
• Sea salt flakes: Provides seasoning and texture depth.
• Baby leaf spinach: Stirred in right at the end for color and a touch of earthiness.
• Steamed basmati rice: The perfect bed for soaking up the amazing curry sauce.
• Tamarind paste: Adds tang and complexity to the curry paste.
• Shallots, tomato, ginger, garlic, green chilli: Fresh aromatics that form the base of the curry paste.
• Spices for the paste: Garam masala, fenugreek, turmeric, cumin, coriander—these warm spices layer the flavor deeply.
• Coconut milk: Brings creaminess and richness.
• Pumpkin or butternut squash: Roasted until just tender, it sweetens the sauce naturally.
• Cumin seeds & finely diced shallots: For the sauce base, adding texture and earthy undertones.
• Diced tomatoes: Freshness and acidity balance the sweetness of the pumpkin.
• Tarka ingredients: Black mustard seeds, fenugreek seeds, curry leaves, garlic, and red onion create a sizzling aromatic finish.

Variations

I love making this prawn and pumpkin curry recipe my own by switching up the seasoning or adding a few extra veggies. You can easily tailor it to suit your family’s tastes or what’s in season.

• Mild version: I’ve toned down the green chilli and chilli powder to create a prawn and pumpkin curry recipe that’s kid-friendly but still tasty.
• Extra veggies: Sometimes I add chopped bell peppers or green beans when I want more color and crunch.
• Vegan swap: Use chickpeas instead of prawns and vegetable broth in place of lemon juice for a warming plant-based option.
• Spice it up: If you’re craving heat, add fresh chopped green chillies or a pinch of cayenne for extra fire.

How to Make Prawn and Pumpkin Curry Recipe

Step 1: Marinate the Prawns to Build Flavor

First things first, toss those fresh prawns with chilli powder, turmeric, lemon juice, vegetable oil, and sea salt. I like to marinate mine for about 2 hours in the fridge if possible—this really lets the flavors soak in and tenderizes the prawns nicely. If you’re short on time, 30 minutes will do, but the longer, the better.

Step 2: Whizz Up the Curry Paste

Next, blitz the tamarind paste, shallots, tomato, ginger, garlic, green chilli, and all your paste spices with 100ml warm water in a blender until smooth. This curry paste is packed with flavor and forms the backbone of your sauce—fresh is always best to really get a vibrant curry taste.

Step 3: Roast the Pumpkin to Bring Out Sweetness

Preheat your oven to 220°C (fan 200°C/gas 7). Toss your pumpkin chunks with a little vegetable oil and cumin seeds before roasting for about 15-20 minutes until they’re tender and lightly caramelized. This step adds that deep, sweet flavor pumpkin needs to stand out in the curry.

Step 4: Build the Sauce Base with Shallots and Spices

Heat a large pan over high heat and add a couple tablespoons of vegetable oil. Cook the finely diced shallots until lightly browned, then add turmeric, cumin, and coriander. Cook everything for another minute to toast the spices. Toss in your diced tomato and stir before mixing in the prepared curry paste and seasoning with salt. This layering of ingredients is what makes the sauce rich and flavorful.

Step 5: Create the Tarka for a Flavorful Finish

In a separate pan, heat two tablespoons of oil until it’s very hot, then add mustard seeds and fenugreek seeds—stand back as they pop! Once they start popping, add curry leaves, chopped garlic, and finely chopped shallots. Let everything sizzle for about 30 seconds, then stir this aromatic mix into your main curry sauce. This final touch introduces another layer of fragrant spices and texture.

Step 6: Simmer Pumpkin, Add Prawns, and Finish with Spinach

Add your roasted pumpkin chunks to the sauce, cover, and let it simmer gently for around 5 minutes to meld the flavors. You can stop here if you want to prep ahead. When ready to serve, reheat gently and add the marinated prawns, simmering just 2-3 minutes until they’re cooked through (avoid overcooking, or they’ll get rubbery). Finally, stir in the baby spinach and remove from heat—spinach wilts quickly and adds a lovely fresh contrast.

How to Serve Prawn and Pumpkin Curry Recipe

Garnishes

I like to finish this curry with a sprinkle of freshly chopped coriander leaves and a squeeze of lime at the table. Sometimes, a dollop of natural yogurt or a few toasted cashew nuts adds lovely creaminess and crunch. These little touches really brighten the dish and make it feel a bit special.

Side Dishes

Steamed basmati rice is my go-to for soaking up every last bit of sauce, but you could also serve it with warm naan bread or fragrant coconut rice for an extra indulgent meal. A simple cucumber raita or pickled mango chutney brings a cooling contrast that balances the spices wonderfully.

Creative Ways to Present

For special occasions, I like serving this curry in individual rustic bowls with a side of bright pickled vegetables. Another fun idea is to hollow out a small pumpkin and serve the curry inside, making a charming seasonal centerpiece that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover prawn and pumpkin curry into an airtight container and keep it in the fridge for up to 2 days. It’s wise to add the spinach fresh when reheating since it wilts quickly and can get soggy if stored cooked.

Freezing

While I’ve frozen the curry base (without prawns and spinach) successfully, I recommend adding the prawns fresh when serving. Frozen prawns can lose texture and become a bit rubbery, so it’s best to prepare them last-minute.

Reheating

Reheat gently on the stove over low to medium heat to avoid overcooking the prawns or curdling the coconut milk. Stir occasionally and add a splash of water or coconut milk if the sauce thickens too much. Add spinach right at the end to keep it vibrant.

FAQs

Final Thoughts

This prawn and pumpkin curry recipe has become a personal favorite because it feels both special and approachable—perfect for weeknight dinners or when friends come over. I love how every bite carries a blend of warmth, sweetness, and a gentle kick of spice, making it a meal that sticks in your heart and your favorite recipe folder. Give it a try, and I’m confident you’ll make it your own classic too.

Print