This Pumpkin Curry with Turkey Meatballs is the epitome of a cozy, fall recipe! I’ve never thought to include pumpkin in a savory recipe until now, and let’s just say my life has been changed forever. With pumpkin puree in both the turkey meatballs and the curry sauce and a hint of pumpkin spice, this dish is bursting with comforting fall flavors! PS: it’s gluten free & dairy free!

September has arrived and that means pumpkin recipes are fair game. Every year I make a ton of sweet pumpkin recipes like muffins, scones and cookies. But, I’ve never tried adding it into a savory recipe! I’m so glad that I took a risk on this Pumpkin Curry with Turkey Meatballs because it turned out even better than I was expecting. Please just trust me, the flavor combo somehow works. Even Kyle approves, and that’s saying something. If you’re skeptical, I just dare you to try it out and see what you think 🙂

Why You’ll Love this Pumpkin Curry with Turkey Meatballs

The turkey meatballs are oven-baked for an easier and healthier option.
It’s a great way to use up leftover canned pumpkin.
The pumpkin curry sauce is creamy and dreamy, without any dairy.
It’s a unique, fall recipe that will leave you feeling so cozy and comforted.
The turkey meatballs are naturally gluten free by using oat flour or almond flour.
When you pair it with rice, this meal is an amazing balance of protein, fat and carbs so you’ll be full and satisfied.
It’s the perfect recipe to make ahead of time.

What is Thai Red Curry Paste and Where Do I Buy It?

To impart the curry flavor into this dish, we are using Thai Red Curry Paste. I love the convenience of it! Thai Red Curry Paste is made with red chili peppers, salt, lemongrass, shallot, coriander and kaffir lime peel. As the name insinuates, it originates in Thailand and doesn’t have the same flavor as other Indian curries you may have tried in the past.

My favorite brand of Thai Red Curry Paste is Thai Kitchen. I find this one to be the mostly widely accessible and affordable. Usually, you can find it at your grocery store in the international aisle. It’s both gluten free and vegan! The label says that it’s “hot” but I definitely don’t agree. In this recipe, and any other recipe where I use the Thai Red Curry Paste, I always add a bit more heat through cayenne pepper.

The jars of Thai Red Curry Paste are relatively small, but once you open it, you want to make sure to store it in the fridge!

What You Need to Make Pumpkin Curry with Turkey Meatballs

Ground Turkey: I used 93% lean because that’s what was on sale. Feel free to try with 99% lean but they may be a little dry. Ground chicken or ground beef would also work.
Pumpkin Puree: Canned pumpkin puree (NOT pumpkin pie filling) goes inside both the meatballs and the curry sauce.
Oat Flour: A gluten-free flour to help bind the turkey meatballs. You can make it yourself by grinding up oats. I believe this recipe would also work with almond flour or Panko Breadcrumbs (if you’re not GF).
Egg: 1 whisked egg gets added to the turkey meatball mixture. I haven’t tried any substitutes.
Rosemary: Fresh chopped rosemary gives the turkey meatballs a great fall flavor. You can try substituting it for 1 tsp dried rosemary if you don’t have any fresh.
Garlic Powder, Dried Thyme, Salt + Pepper: Some other basic spices for the meatballs.
Red Bell Pepper: Thinly sliced red bell pepper (really any color will work here) for extra veggies in the pumpkin curry sauce.
Onion: One small yellow onion, finely diced.
Garlic: Duhhh! Fresh minced is the best (not the jarred stuff).
Thai Red Curry Paste: You can find Thai red curry paste at almost every grocery store in the international aisle.
Canned Coconut Milk: I prefer the full-fat variety to make it extra thick and creamy but the light variety should work as well. Make sure to shake the can first to get the thick coconut cream from the top of the canned mixed in.
Coconut Aminos: Just a splash to add a bit of sweet and saltiness. Alternately, you could use tamari or soy sauce (if you’re not GF).
Pumpkin Spice: Don’t knock it till ya try it!
Arrowroot Starch: This helps thicken the curry sauce. Other substitutes are tapioca flour or cornstarch.

What Should I Serve Along with this Pumpkin Curry and Turkey Meatballs?

I love to serve this Pumpkin Curry and Turkey Meatballs with some white rice to make it even more hearty. Really any grain would work here — quinoa, farro, pasta…get creative! If you want to keep it on the lighter side and get in an extra serving of veggies then cauliflower rice would be another good option. Although toppings aren’t required, I think this recipe tastes delicious with a little chopped cashews or peanuts and chopped cilantro.

Can I Meal Prep This?

Yes! This is the type of recipe that I would definitely encourage you to turn into a meal prep lunch. In fact, if I was still working in Corporate America, this is definitely something I would bring along with me. It will reheat nicely in the microwave but also tastes really yummy if you’d rather eat it cold. Everyone at the office is going to be so jealous when they smell it!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

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