Indian pumpkin curry is a warm, comforting dish bursting with rich spices and bold flavors. This recipe brings together the creamy sweetness of pumpkin with the complex taste of traditional Indian spices, creating a dish that’s both hearty and satisfying. It’s a fantastic way to use seasonal pumpkins and is perfect for a cozy family dinner or even meal prep. Whether you’re an avid curry lover or trying it for the first time, this recipe is sure to impress with its vibrant flavors and versatility.
Why You’ll Love This Recipe:
- Packed with Flavor: The blend of spices creates a fragrant, savory-sweet dish.
- Healthy & Wholesome: Full of veggies, this dish is a nutrient-dense option.
- Vegan-Friendly: A plant-based meal that everyone will love.
- One-Pot Wonder: Fewer dishes, more enjoyment!
Ingredients You’ll Need:
- Pumpkin (peeled and diced) – 4 cups
- Onion (finely chopped) – 1 medium
- Garlic (minced) – 3 cloves
- Ginger (minced) – 1-inch piece
- Coconut milk – 1 cup
- Vegetable broth – ½ cup
- Tomato paste – 2 tablespoons
- Coconut oil – 1 tablespoon
- Ground cumin – 1 teaspoon
- Ground coriander – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Curry powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Salt – to taste
- Red chili flakes or powder – ¼ to ½ teaspoon (adjust for spice level)
- Lemon juice – 1 tablespoon
- Fresh cilantro (chopped) – for garnish
How to Make Indian Pumpkin Curry:
Step-by-Step Instructions:
- Prepare the Ingredients:
Begin by peeling and dicing your pumpkin into bite-sized cubes. Chop the onion, mince the garlic and ginger, and gather your spices. - Sauté Aromatics:
Heat coconut oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the garlic, ginger, and spices (cumin, coriander, turmeric, curry powder, garam masala, and chili flakes). Cook for 1-2 minutes until fragrant. - Add the Pumpkin:
Toss in the diced pumpkin and stir well to coat the pieces with the spices. Let it cook for about 2 minutes, allowing the flavors to meld. - Simmer the Curry:
Add the tomato paste, coconut milk, and vegetable broth to the skillet. Stir to combine, then cover and let the curry simmer for 15-20 minutes. Stir occasionally to prevent sticking. - Check for Doneness:
The pumpkin should be tender and easy to pierce with a fork. If the sauce seems too thick, add a little more vegetable broth to reach your desired consistency. - Finish with Lemon & Cilantro:
Stir in the lemon juice and adjust the seasoning with salt as needed. Garnish with freshly chopped cilantro before serving.
Helpful Tips:
- Choose the Right Pumpkin: Sugar pumpkins or kabocha squash work best for this recipe because of their naturally sweet flavor and creamy texture.
- Control the Heat: Adjust the chili flakes to suit your spice tolerance. Start with a small amount and add more as needed.
- Add More Veggies: Feel free to include other vegetables like spinach, chickpeas, or cauliflower for added variety and nutrients.
- Serve It Right: Pair this curry with steamed rice, naan, or quinoa for a complete meal.
Details:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan, Gluten-Free
Notes:
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce if needed.
- This curry freezes well! Portion it into freezer-safe containers and store for up to 3 months.
Nutritional Information (per serving):
- Calories: 180
- Protein: 4g
- Carbohydrates: 18g
- Fiber: 4g
- Fat: 10g
- Sugar: 6g
Frequently Asked Questions:
Can I use canned pumpkin instead of fresh?
Fresh pumpkin is ideal for texture, but canned pumpkin puree can work in a pinch. Keep in mind the consistency will be smoother, and you may need to adjust the amount of liquid in the recipe.
What can I substitute for coconut milk?
If you’re not a fan of coconut milk, try almond milk or cashew cream. They won’t provide the same richness but are good alternatives.
Is this curry spicy?
The level of spice is mild to moderate. For a milder version, skip the chili flakes, or for a spicier kick, add more!
Storage Instructions:
Refrigerate the curry in an airtight container for up to 4 days. Freeze for longer storage, up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop or microwave until heated through.
Related Recipes:
If you loved this Indian pumpkin curry, check out these other comforting dishes:
Conclusion:
This Indian pumpkin curry is a delightful celebration of bold spices and seasonal produce. It’s a dish that’s as nourishing as it is flavorful, perfect for warming up chilly evenings or impressing your family and friends. Simple, versatile, and bursting with color, this curry is sure to become a favorite in your meal rotation. So grab a pumpkin and give it a try—you won’t regret it!
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Indian Pumpkin Curry
Description
Indian pumpkin curry is a warm, comforting dish bursting with rich spices and bold flavors. This recipe brings together the creamy sweetness of pumpkin with the complex taste of traditional Indian spices, creating a dish that’s both hearty and satisfying. It’s a fantastic way to use seasonal pumpkins and is perfect for a cozy family dinner or even meal prep. Whether you’re an avid curry lover or trying it for the first time, this recipe is sure to impress with its vibrant flavors and versatility.
Ingredients
- Pumpkin (peeled and diced) – 4 cups
- Onion (finely chopped) – 1 medium
- Garlic (minced) – 3 cloves
- Ginger (minced) – 1-inch piece
- Coconut milk – 1 cup
- Vegetable broth – ½ cup
- Tomato paste – 2 tablespoons
- Coconut oil – 1 tablespoon
- Ground cumin – 1 teaspoon
- Ground coriander – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Curry powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Salt – to taste
- Red chili flakes or powder – ¼ to ½ teaspoon (adjust for spice level)
- Lemon juice – 1 tablespoon
- Fresh cilantro (chopped) – for garnish
Instructions
Step-by-Step Instructions:
- Prepare the Ingredients:
Begin by peeling and dicing your pumpkin into bite-sized cubes. Chop the onion, mince the garlic and ginger, and gather your spices. - Sauté Aromatics:
Heat coconut oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the garlic, ginger, and spices (cumin, coriander, turmeric, curry powder, garam masala, and chili flakes). Cook for 1-2 minutes until fragrant. - Add the Pumpkin:
Toss in the diced pumpkin and stir well to coat the pieces with the spices. Let it cook for about 2 minutes, allowing the flavors to meld. - Simmer the Curry:
Add the tomato paste, coconut milk, and vegetable broth to the skillet. Stir to combine, then cover and let the curry simmer for 15-20 minutes. Stir occasionally to prevent sticking. - Check for Doneness:
The pumpkin should be tender and easy to pierce with a fork. If the sauce seems too thick, add a little more vegetable broth to reach your desired consistency. - Finish with Lemon & Cilantro:
Stir in the lemon juice and adjust the seasoning with salt as needed. Garnish with freshly chopped cilantro before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce if needed.
- This curry freezes well! Portion it into freezer-safe containers and store for up to 3 months.