50+ Comforting Fall Curry Recipes for Cozy Nights

As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting warmth of a hearty curry to embrace the essence of fall.

The season brings a bounty of rich flavors, vibrant colors, and nutrient-dense ingredients that can be beautifully incorporated into curry dishes.

From the sweetness of pumpkin and butternut squash to the earthy notes of root vegetables and legumes, fall offers a plethora of options for creating delicious and satisfying curries.

Whether you’re hosting a cozy dinner party, preparing a weeknight meal, or simply looking to spice up your cooking repertoire, our collection of over 50 fall curry recipes is sure to inspire you.

Each recipe combines seasonal ingredients with aromatic spices, resulting in dishes that are not only delicious but also nourishing.

So grab your favorite pot, and let’s dive into the world of fall curries that will warm your heart and fill your home with delightful aromas!

50+ Comforting Fall Curry Recipes for Cozy Nights

With over 50 fall curry recipes at your fingertips, you have a world of flavors to explore this season.

Each dish brings together the best of fall’s harvest, ensuring that your meals are both wholesome and satisfying.

Curries are incredibly versatile, allowing you to experiment with various ingredients, spices, and cooking methods.

As you navigate through the recipes, consider the unique combinations of vegetables and proteins that resonate with your tastes and dietary preferences.

Whether you prefer a creamy coconut curry or a spiced vegetable stew, there’s something for everyone in this collection. Embrace the comfort and warmth that curries offer, making them a staple in your fall cooking.

So gather your loved ones around the table, share these delicious meals, and enjoy the beauty of fall flavors together!

Pumpkin Chickpea Curry

This comforting Pumpkin Chickpea Curry is a delightful blend of sweet pumpkin and protein-packed chickpeas simmered in a fragrant coconut milk base. With a medley of spices that warms the soul, this curry is not only nourishing but also quick to prepare, making it a perfect dish for busy weeknights. It pairs wonderfully with rice or naan, making it an ideal centerpiece for your fall dinners.

Ingredients:

1 medium pumpkin (about 3 cups, peeled and cubed)

1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 medium onion, diced

2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder

1 teaspoon cumin
1 teaspoon turmeric
1 tablespoon olive oil

Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Prepare the Pumpkin: Begin by peeling and cubing the pumpkin. Set aside.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.
Add Spices: Add the curry powder, cumin, and turmeric to the pot, stirring well to combine. Cook for another minute until fragrant.

Combine Ingredients: Add the cubed pumpkin and chickpeas to the pot, stirring to coat them in the spice mixture.
Simmer: Pour in the coconut milk, and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the pumpkin is tender.
Season: Season the curry with salt and pepper to taste.

Serve: Serve hot, garnished with fresh cilantro. Enjoy with rice or naan.

This Pumpkin Chickpea Curry is a delicious way to embrace the flavors of fall while also providing a nutritious meal. The natural sweetness of the pumpkin complements the earthy chickpeas and the creamy coconut milk, creating a harmonious dish that’s both satisfying and healthful. Its vibrant spices not only elevate the taste but also fill your home with a warm, inviting aroma. Whether you are enjoying a quiet night in or hosting friends, this curry is sure to be a hit. Plus, it’s easy to make and can be stored in the fridge for leftovers, making it an excellent choice for meal prep.

Sweet Potato and Spinach Curry

This Sweet Potato and Spinach Curry is a colorful and wholesome dish packed with nutrients. Sweet potatoes provide a rich, creamy texture while spinach adds a burst of color and freshness. The combination of spices creates a comforting and flavorful meal that is both filling and satisfying. This dish is perfect for a cozy fall evening or as part of a festive gathering.

Ingredients:

2 medium sweet potatoes, peeled and cubed
4 cups fresh spinach

1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced

1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cumin

1 teaspoon coriander
1 tablespoon olive oil
Salt and pepper to taste

Lime wedges for serving

Instructions:

Sauté Vegetables: In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.

Add Sweet Potatoes: Add the cubed sweet potatoes to the skillet, stirring to combine with the onions. Cook for about 5 minutes, allowing them to begin softening.
Incorporate Spices: Add the curry powder, cumin, and coriander, stirring well to coat the sweet potatoes.
Simmer: Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes, or until the sweet potatoes are tender.

Add Spinach: Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
Season and Serve: Season with salt and pepper to taste. Serve hot with lime wedges on the side.

This Sweet Potato and Spinach Curry is not only visually stunning but also packed with flavors that are perfect for the fall season. The sweet potatoes offer a creamy, comforting element, while the spinach provides a nutritious punch, making this dish an excellent choice for vegetarians and meat-eaters alike. It’s a wonderful way to incorporate seasonal vegetables into your meals while enjoying the robust flavors of curry. Pairing it with a side of fluffy rice or warm naan creates a hearty meal that will keep you coming back for seconds. Plus, it can easily be adapted to include other fall vegetables, ensuring that you can customize it to your liking.

Butternut Squash and Lentil Curry

This Butternut Squash and Lentil Curry is a delightful combination of hearty lentils and sweet butternut squash, simmered in a spiced coconut sauce. This dish is not only comforting but also rich in protein and fiber, making it a nourishing choice for any fall meal. Its vibrant colors and enticing flavors make it perfect for family dinners or gatherings.

Ingredients:

1 medium butternut squash, peeled and cubed

1 cup dried lentils (red or green), rinsed
1 can (14 oz) coconut milk
1 onion, diced

2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder

1 teaspoon turmeric
1 teaspoon cumin
1 tablespoon olive oil

4 cups vegetable broth
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Prepare Ingredients: Start by peeling and cubing the butternut squash. Rinse the lentils and set aside.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.

Add Spices and Squash: Add the curry powder, turmeric, and cumin, stirring well to combine. Then add the cubed butternut squash, stirring to coat in the spices.
Combine Lentils and Broth: Add the lentils and vegetable broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the squash is tender and the lentils are cooked through.
Incorporate Coconut Milk: Stir in the coconut milk and heat through. Season with salt and pepper to taste.

Serve: Serve hot, garnished with fresh cilantro. Enjoy with rice or bread.

This Butternut Squash and Lentil Curry is the epitome of a fall dish, combining the sweet, nutty flavors of butternut squash with the hearty, comforting texture of lentils. The coconut milk adds a rich creaminess that ties the dish together, making it not only flavorful but also satisfying. This curry is perfect for meal prep; it tastes even better the next day as the flavors meld together. Whether you’re looking for a comforting weeknight dinner or a dish to impress guests, this recipe checks all the boxes. Plus, it’s versatile enough to adapt to your preferences or what you have on hand, making it a staple for your fall cooking repertoire.

Apple and Cauliflower Curry

This Apple and Cauliflower Curry is a unique blend of sweet and savory flavors, combining crisp apples with tender cauliflower in a spiced coconut base. The natural sweetness of the apples complements the earthy tones of the cauliflower, while the spices add depth and warmth. This dish is not only visually appealing but also packed with nutrients, making it a perfect fall dish that highlights seasonal produce.

Ingredients:

1 medium head of cauliflower, cut into florets
2 medium apples (such as Granny Smith or Honeycrisp), cored and chopped

1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced

1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cinnamon

1 teaspoon turmeric
1 tablespoon olive oil
Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add Spices: Add the curry powder, cinnamon, and turmeric, stirring well to coat the onion mixture. Cook for another minute to release the flavors.
Combine Ingredients: Add the cauliflower florets and chopped apples to the pot, stirring to combine. Cook for about 5 minutes, allowing the vegetables to absorb the spices.
Simmer: Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the cauliflower is tender.

Season: Season the curry with salt and pepper to taste.
Serve: Serve hot, garnished with fresh parsley. Enjoy with rice or crusty bread.

This Apple and Cauliflower Curry is a delightful way to enjoy the flavors of fall in a comforting dish. The combination of sweet apples and savory cauliflower creates a unique flavor profile that is both refreshing and hearty. This curry is not only quick and easy to prepare but also makes for an impressive dish to serve at dinner parties. The vibrant colors and aromatic spices will fill your kitchen with warmth, making it an inviting choice for any fall gathering. Plus, it’s versatile enough to adapt to different types of apples or additional vegetables, ensuring you can enjoy it time and time again.

Mushroom and Spinach Coconut Curry

This Mushroom and Spinach Coconut Curry is a rich and creamy dish that showcases the earthy flavors of mushrooms alongside vibrant spinach. The combination of coconut milk and aromatic spices creates a comforting curry that is perfect for chilly fall nights. This dish is not only delicious but also packed with nutrients, making it an excellent choice for a wholesome meal.

Ingredients:

8 oz mushrooms, sliced (such as cremini or button)

4 cups fresh spinach
1 can (14 oz) coconut milk
1 onion, diced

2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder

1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper to taste

Lime wedges for serving

Instructions:

Sauté Aromatics: In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.

Add Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
Incorporate Spices: Stir in the curry powder and cumin, mixing well to coat the mushrooms.
Simmer with Coconut Milk: Pour in the coconut milk and bring to a gentle simmer. Allow it to cook for about 5 minutes to thicken slightly.

Add Spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with lime wedges.

This Mushroom and Spinach Coconut Curry is a fantastic way to enjoy seasonal vegetables while indulging in the comforting richness of coconut milk. The earthy flavors of the mushrooms and the bright, fresh taste of spinach make this dish both satisfying and nutritious. It’s quick to prepare, making it ideal for busy weeknights or when you need a simple yet flavorful meal. Serve it over rice or with warm naan for a complete experience. This curry also stores well, allowing you to enjoy the leftovers for lunch the next day, where the flavors will deepen and develop even further.

Coconut Sweet Potato and Lentil Curry

This Coconut Sweet Potato and Lentil Curry is a hearty, comforting dish that combines the sweetness of sweet potatoes with the protein-rich lentils in a creamy coconut sauce. The spices blend beautifully to create a rich and satisfying curry that is perfect for fall gatherings. This dish is vegan, gluten-free, and can be easily customized with your favorite vegetables.

Ingredients:

2 medium sweet potatoes, peeled and diced

1 cup dried lentils (red or green), rinsed
1 can (14 oz) coconut milk
1 onion, diced

2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder

1 teaspoon cumin
4 cups vegetable broth
1 tablespoon olive oil

Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.
Add Sweet Potatoes: Add the diced sweet potatoes to the pot and cook for about 5 minutes, allowing them to start softening.
Incorporate Spices: Stir in the curry powder and cumin, mixing well to coat the sweet potatoes.

Combine Lentils and Broth: Add the rinsed lentils and vegetable broth to the pot, stirring to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes and lentils are tender.
Add Coconut Milk: Stir in the coconut milk and heat through. Season with salt and pepper to taste.
Serve: Serve hot, garnished with fresh cilantro.

This Coconut Sweet Potato and Lentil Curry is the perfect way to embrace the cozy flavors of fall. The combination of sweet potatoes and lentils creates a hearty dish that is both comforting and nourishing, making it ideal for family dinners or gatherings. The creamy coconut milk and aromatic spices come together to create a rich, flavorful experience that is sure to please everyone at the table. Plus, it’s a fantastic make-ahead meal, as the flavors only improve after sitting for a day. This curry can easily be customized with additional vegetables or spices, making it a versatile recipe to add to your fall cooking rotation.

Pumpkin and Chickpea Curry

This Pumpkin and Chickpea Curry is a delightful celebration of fall flavors, combining the sweetness of pumpkin with the hearty texture of chickpeas. Infused with aromatic spices and creamy coconut milk, this curry offers a warm and satisfying meal that’s perfect for cool autumn evenings. It’s not only delicious but also rich in nutrients, making it a wholesome addition to your fall recipe repertoire.

Ingredients:

2 cups pumpkin, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk

1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated

1 tablespoon curry powder
1 teaspoon cumin
1 tablespoon olive oil

2 cups vegetable broth
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Pumpkin: Add the cubed pumpkin to the pot and cook for about 5-7 minutes, allowing it to start softening.
Add Spices: Stir in the curry powder and cumin, mixing well to coat the pumpkin.
Combine Chickpeas and Broth: Add the chickpeas and vegetable broth to the pot, bringing it to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pumpkin is tender.
Incorporate Coconut Milk: Stir in the coconut milk and simmer for an additional 5 minutes. Season with salt and pepper to taste.
Serve: Serve hot, garnished with fresh cilantro. Enjoy with rice or naan.

This Pumpkin and Chickpea Curry is an exquisite way to highlight the rich, comforting flavors of fall. The combination of sweet pumpkin and hearty chickpeas creates a dish that is both satisfying and nutritious, making it ideal for family dinners or meal prep. The aromatic spices and creamy coconut milk work harmoniously to create a warm and inviting meal that will fill your kitchen with delightful scents. Plus, it’s a versatile recipe—feel free to add other vegetables or adjust the spice levels to suit your taste. Enjoy this nourishing curry as a centerpiece for your fall gatherings, and let the flavors transport you to cozy autumn nights.

Butternut Squash and Spinach Curry

This Butternut Squash and Spinach Curry is a vibrant and nutritious dish that combines the sweetness of roasted butternut squash with fresh spinach in a rich, spiced coconut sauce. Perfect for fall, this curry is not only delicious but also packed with vitamins and minerals. It’s an excellent option for a comforting weeknight dinner or a special occasion, showcasing seasonal ingredients beautifully.

Ingredients:

2 cups butternut squash, peeled and diced
4 cups fresh spinach
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 tablespoon olive oil
2 cups vegetable broth
Salt and pepper to taste
Lime wedges for serving

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Cook Butternut Squash: Add the diced butternut squash to the pot and cook for about 5-7 minutes, allowing it to soften slightly.
Add Spices: Stir in the curry powder and cumin, mixing well to coat the squash.
Combine Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for 15-20 minutes or until the squash is tender.
Add Coconut Milk and Spinach: Stir in the coconut milk and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.
Season and Serve: Season with salt and pepper to taste. Serve hot with lime wedges for squeezing over the curry.

This Butternut Squash and Spinach Curry is a colorful and flavorful dish that truly captures the essence of fall. The natural sweetness of the butternut squash pairs perfectly with the earthiness of the spices and the freshness of spinach, creating a satisfying meal that is both nourishing and comforting. The creamy coconut milk adds a luscious texture that makes every bite delightful. This curry can easily be served over rice or with naan to soak up the delicious sauce, making it a fantastic option for family dinners or gatherings. Enjoy the vibrant flavors and health benefits of this dish as you celebrate the bounty of the fall season!

Sweet Potato and Green Bean Curry

This Sweet Potato and Green Bean Curry is a delightful combination of sweet and savory flavors, featuring tender sweet potatoes and crisp green beans in a rich coconut sauce. Perfect for fall, this curry is both nourishing and satisfying, making it a great option for busy weeknights or as a comforting meal for friends and family.

Ingredients:

2 medium sweet potatoes, peeled and cubed
2 cups green beans, trimmed and cut into bite-sized pieces
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon turmeric
1 tablespoon olive oil
2 cups vegetable broth
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Sweet Potatoes: Add the cubed sweet potatoes to the pot and cook for about 5 minutes, stirring occasionally.
Add Spices: Sprinkle in the curry powder and turmeric, mixing well to coat the sweet potatoes.
Combine Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the sweet potatoes are tender.
Add Green Beans: Stir in the green beans and coconut milk, cooking for an additional 5 minutes until the green beans are tender yet crisp.
Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This Sweet Potato and Green Bean Curry is an excellent way to enjoy the flavors and colors of fall in a comforting and hearty dish. The sweet potatoes provide a satisfying sweetness, while the green beans add a delightful crunch, creating a wonderful contrast in textures. This curry is easy to make and can be prepared in under 30 minutes, making it a fantastic option for busy evenings. Serve it over rice or with crusty bread to enjoy the rich, flavorful sauce. With its nutritious ingredients and vibrant flavors, this curry is sure to become a favorite in your fall meal rotation, perfect for both cozy nights at home and festive gatherings with loved ones.

Carrot and Lentil Curry

This Carrot and Lentil Curry is a wholesome and satisfying dish that highlights the natural sweetness of carrots paired with protein-rich lentils. Seasoned with warming spices and enriched with coconut milk, this curry is both comforting and nutritious. It’s an excellent choice for a hearty weeknight dinner or meal prep, perfect for the cooler fall months.

Ingredients:

2 cups carrots, sliced
1 cup red lentils, rinsed
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 tablespoon olive oil
4 cups vegetable broth
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Carrots and Lentils: Add the sliced carrots and rinsed lentils to the pot, stirring to combine.
Add Spices: Sprinkle in the curry powder and cumin, mixing well to coat the vegetables.
Combine Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the lentils and carrots are tender.
Incorporate Coconut Milk: Stir in the coconut milk and simmer for an additional 5 minutes. Season with salt and pepper to taste.
Serve: Serve hot, garnished with fresh cilantro. Enjoy with rice or crusty bread.

This Carrot and Lentil Curry is a delightful way to enjoy the flavors of fall while benefiting from the nutritional power of lentils and carrots. The creamy coconut milk adds richness, while the spices create a warm and inviting aroma that will fill your kitchen. This dish is not only comforting and satisfying but also incredibly easy to prepare, making it perfect for busy weeknights. Leftovers can be enjoyed the next day, as the flavors continue to meld beautifully. Serve it over fluffy rice or with warm naan for a complete meal that celebrates the season’s bounty.

Apple and Cauliflower Curry

This Apple and Cauliflower Curry brings together the sweet and savory flavors of fall in a unique and comforting dish. The combination of tender cauliflower and sweet apples, simmered in a spiced coconut sauce, creates a deliciously aromatic curry that is perfect for the cooler months. This recipe is not only vegan but also gluten-free, making it suitable for various dietary preferences.

Ingredients:

1 head cauliflower, cut into florets
2 medium apples, cored and diced
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon turmeric
1 tablespoon olive oil
2 cups vegetable broth
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Cauliflower and Apples: Add the cauliflower florets and diced apples to the pot, stirring to combine.
Add Spices: Sprinkle in the curry powder and turmeric, mixing well to coat the vegetables.
Combine Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the cauliflower is tender.
Incorporate Coconut Milk: Stir in the coconut milk and simmer for an additional 5 minutes. Season with salt and pepper to taste.
Serve: Serve hot, garnished with fresh parsley. Enjoy with rice or quinoa.

This Apple and Cauliflower Curry is a delightful and innovative way to incorporate seasonal produce into your meals. The sweet and tart notes from the apples beautifully complement the earthy cauliflower, creating a well-balanced dish that is both satisfying and comforting. This curry is an excellent choice for family dinners or gatherings, showcasing the flavors of fall in a unique way. Pair it with rice or quinoa for a complete meal, and enjoy the nourishing qualities of this vibrant dish. It’s a fantastic option for those looking to explore new flavor combinations while enjoying the seasonal bounty.

Mushroom and Spinach Curry

This Mushroom and Spinach Curry is a hearty and satisfying dish that brings together the umami flavors of mushrooms and the fresh taste of spinach in a rich, spiced coconut sauce. Perfect for fall, this curry is not only delicious but also packed with nutrients, making it an excellent choice for a wholesome meal. It’s quick to prepare, making it ideal for busy evenings.

Ingredients:

2 cups mushrooms, sliced
4 cups fresh spinach
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon coriander
1 tablespoon olive oil
2 cups vegetable broth
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, about 5-7 minutes.
Add Spices: Sprinkle in the curry powder and coriander, mixing well to coat the mushrooms.
Combine Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 10 minutes.
Add Spinach and Coconut Milk: Stir in the fresh spinach and coconut milk, cooking until the spinach wilts, about 2-3 minutes. Season with salt and pepper to taste.
Serve: Serve hot, garnished with fresh basil. Enjoy with rice or naan.

This Mushroom and Spinach Curry is a fantastic way to enjoy the rich flavors and textures of fall. The combination of earthy mushrooms and vibrant spinach creates a deliciously satisfying dish that is both nourishing and comforting. The creamy coconut milk enhances the overall flavor, making this curry a perfect option for cozy nights at home. Quick and easy to prepare, it’s an excellent choice for weeknight dinners or entertaining guests. Serve it over rice or alongside naan to soak up the flavorful sauce, and relish the warmth and goodness that this dish brings to your fall table.

Pumpkin Chickpea Curry

This Pumpkin Chickpea Curry is a vibrant and hearty dish that captures the essence of fall. The creamy pumpkin combined with protein-packed chickpeas creates a filling meal that’s perfect for cooler weather. Enhanced with warm spices and coconut milk, this curry is not only delicious but also incredibly nutritious, making it an ideal addition to your fall menu.

Ingredients:

2 cups pumpkin puree (fresh or canned)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 tablespoon olive oil
1 cup vegetable broth
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Pumpkin and Chickpeas: Add the pumpkin puree and chickpeas to the pot, stirring to combine.
Add Spices: Sprinkle in the curry powder and cumin, mixing well to coat the vegetables.
Combine Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally.
Incorporate Coconut Milk: Stir in the coconut milk and simmer for an additional 5 minutes. Season with salt and pepper to taste.
Serve: Serve hot, garnished with fresh cilantro. Enjoy with rice or quinoa.

This Pumpkin Chickpea Curry is a delightful celebration of fall flavors. The creamy texture of pumpkin paired with the hearty chickpeas creates a satisfying dish that’s both comforting and nutritious. The warm spices provide a lovely aroma, making it perfect for family gatherings or cozy dinners. This recipe is also incredibly versatile—feel free to add other vegetables or adjust the spices to suit your taste. Leftovers make for a delicious lunch the next day, and the dish can easily be frozen for future enjoyment. Serve it over rice or with crusty bread to soak up the flavorful sauce, and revel in the comforting warmth of this seasonal favorite.

Sweet Potato and Green Bean Curry

This Sweet Potato and Green Bean Curry is a colorful and nutritious dish that highlights the seasonal ingredients of fall. The natural sweetness of the sweet potatoes is balanced by the crispness of green beans, creating a delightful contrast. Paired with a fragrant coconut curry sauce, this recipe is an easy and satisfying meal that will warm you up during chilly evenings.

Ingredients:

2 large sweet potatoes, peeled and cubed
2 cups green beans, trimmed and cut into 1-inch pieces
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon coriander
1 tablespoon olive oil
2 cups vegetable broth
Salt and pepper to taste
Fresh lime wedges for serving

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Sweet Potatoes: Add the cubed sweet potatoes to the pot, stirring to combine.
Add Spices: Sprinkle in the curry powder and coriander, mixing well to coat the sweet potatoes.
Combine Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the sweet potatoes are tender.
Add Green Beans and Coconut Milk: Stir in the green beans and coconut milk, cooking for an additional 5 minutes. Season with salt and pepper to taste.
Serve: Serve hot with fresh lime wedges for squeezing over the curry. Enjoy with rice or naan.

This Sweet Potato and Green Bean Curry is a fantastic way to incorporate seasonal produce into your meals. The combination of sweet potatoes and green beans provides a delightful balance of flavors and textures, making each bite satisfying and wholesome. The creamy coconut milk ties everything together, enhancing the overall richness of the dish. This recipe is perfect for a family dinner, as it’s easy to prepare and appeals to both adults and kids alike. Leftovers can be reheated for lunch or served over grains for a hearty meal. Enjoy the comforting flavors of fall with this nourishing curry!

Butternut Squash and Pea Curry

This Butternut Squash and Pea Curry is a delightful and vibrant dish that showcases the sweetness of butternut squash and the bright pop of green peas. Cooked in a spiced coconut milk sauce, this curry is both comforting and nutritious, making it an excellent choice for a cozy fall meal. It’s perfect for meal prep and can be served over rice, quinoa, or with flatbreads for a complete dinner.

Ingredients:

2 cups butternut squash, peeled and cubed
1 cup green peas (fresh or frozen)
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 tablespoon olive oil
2 cups vegetable broth
Salt and pepper to taste
Fresh mint for garnish

Instructions:

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Butternut Squash: Add the cubed butternut squash to the pot, stirring to combine.
Add Spices: Sprinkle in the curry powder and cumin, mixing well to coat the squash.
Combine Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the squash is tender.
Add Peas and Coconut Milk: Stir in the green peas and coconut milk, cooking for an additional 5 minutes. Season with salt and pepper to taste.
Serve: Serve hot, garnished with fresh mint. Enjoy with rice or naan.

This Butternut Squash and Pea Curry is a wonderful representation of fall’s flavors, combining the sweetness of butternut squash with the freshness of peas in a creamy coconut sauce. The spices create a warm and inviting aroma that will fill your kitchen, making it a perfect dish for cozy evenings with family and friends. This curry is not only easy to prepare but also versatile; you can adjust the spices or add your favorite vegetables. Enjoy it over rice or with warm naan for a complete meal, and savor the delightful flavors of this nourishing and satisfying curry.

Note: More recipes are coming soon!

Steph B

A passionate culinary enthusiast living in the United States. With her flair for creating mouthwatering homemade delicacies, she has carved a niche for herself in the world of cooking. Steph’s journey in the culinary realm began as a simple hobby but soon transformed into an exciting adventure that she cherishes to this day.