Description
This Indian Pumpkin Curry is a flavorful one-pot vegan and gluten-free recipe that brings together the sweetness of pumpkin with aromatic spices, creamy coconut milk, and a hint of heat from green chilies. Perfectly comforting and easy to prepare, it’s ideal for a wholesome dinner served with rice or naan.
Ingredients
Scale
Main Ingredients
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1–2 green chilies, finely chopped (optional)
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp paprika
- 1/2 tsp chili powder (optional)
- 3 cups fresh pumpkin, peeled and cubed or 1 can (15 oz) pumpkin puree
- 1 cup canned diced tomatoes
- 1/2 cup coconut milk
- 1/2 cup water or vegetable broth
- Salt, to taste
For Garnish and Serving
- Chopped cilantro (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Heat the oil and cumin seeds: In a large pot over medium heat, add 2 tablespoons of vegetable oil and cumin seeds. Let the cumin seeds sizzle for about 30 seconds until fragrant.
- Sauté onions: Add the finely chopped onion and sauté for 5–7 minutes until golden and soft, stirring occasionally to prevent burning.
- Add aromatics: Stir in minced garlic, grated ginger, and finely chopped green chilies (optional). Cook for 1 minute until the raw smell disappears and the mixture is aromatic.
- Add spices: Mix in ground turmeric, ground coriander, garam masala, paprika, and chili powder (optional). Stir thoroughly to coat the onions with the spices evenly.
- Add pumpkin and liquids: Add cubed fresh pumpkin or pumpkin puree, along with the canned diced tomatoes, coconut milk, and water or vegetable broth. Season with salt to taste and stir everything together well.
- Simmer the curry: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for 20–25 minutes if using fresh pumpkin, or 10–15 minutes if using puree, until the pumpkin is tender and the curry thickens.
- Adjust seasoning and serve: Taste the curry and adjust the salt or chili level if needed. Garnish with freshly chopped cilantro and serve hot with cooked rice or naan.
Notes
- Butternut squash can be used as a substitute for pumpkin.
- For additional protein, add cooked chickpeas or lentils to the curry.
- Adjust the quantity of green chilies and chili powder to suit your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
