When it comes to Pumpkins, you have to think outside the 'Pie'! I agree that it's probably the first thing that comes to mind. There are so many other options at your disposal, like the recipe I am sharing today...Indian Pumpkin Curry.
If you are a pumpkin lover like me, then this recipe is for you. With simple spices and tomato paste in a simmering coconut milk base, this Indian pumpkin curry will take you to the heart of Indian cuisine.
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Pumpkin recipes are usually popular during the fall season, but we do not have to wait that long. Anytime pumpkins are available at your local grocer, it is a good time for Pumpkin Curry.
I make this curry whenever the pumpkins are available at stores.
I made this pumpkin curry less than 3 days back, and my family loved it so much that I was inspired to share it with all of my readers.
It's a simple and comforting dish to enjoy all day. Serve it as a soup or pair it with steamed or flavored rice. An easy one-pot vegan dish that can be prepared within 30 minutes.
This Indian Pumpkin curry is an offshoot of my other recipe for Pumpkin dal and pairs equally well with pulka roti, brown rice, sona masoori rice, or Instant pot jeera rice.
Jump to:
Ingredients
- Pumpkin: Fresher the better. Look for pumpkins without any scars. A small size pumpkin is fine for this recipe.
- Potatoes: Red potatoes seem to offer more flavor than the brown (russet) kind. I used small red potatoes for this curry.
- Spices: Wherever possible, using freshly ground spices would provide best results. Spices you need for this recipe are Coriander powder, cumin powder, Garam masala and turmeric powder.
- Tomato paste: Tomato paste gives the nice and thick texture and color to the base. You do not need much for this recipe, but t makes a big impact. Do not skip this ingredient.
- Coconut milk: Canned coconut milk is just fine. Be sure to look for cans that are not damaged on the outside.
See the recipe card for quantities.
Instructions
Wash and peel the skin of pumpkin and potatoes and cut them into bite-size cubes.
Heat two teaspoons of cooking oil in a large pot over medium heat. Add Cumin seeds and saute them until they start to sizzle.
Add grated ginger, grated garlic, and chopped onions. Continue to saute until the onions turn translucent. (1-2 minutes)
Add tomato paste and all the spices one by one and saute for about 40 seconds.
Add salt, cubed pumpkins, potatoes, and 1 ½ cup water.
Cover it with a lid and cook for 8 minutes or until the vegetables are soft on medium heat.
Add coconut milk and stir gently and cook for another 1 minute. Switch off the heat and garnish with cilantro.
Indian pumpkin curry is ready to enjoy with rice.
Hint: Using common kitchen gadgets like the vegetable chopper and mini ginger & garlic grater will be useful to reduce your prep time.
Substitutions
- Pumpkin- instead of fresh pumpkin you could also use frozen pumpkin chunks or even butternut sqaush.
- Tomato paste - Use fresh tomatoes if you do not have tomato paste
- Coconut milk- Coconut milk can be replaced with a Oat milk. I have actually tried this recipe a few times with Oat milk.
- Potatoes: If you are not a big fan of potatoes, use any other root vegetables instead like carrots, beets,or parsnips.
This 100% gluten-free Indian pumpkin recipe is suitable for vegetarians and vegans alike.
Variations
- Spicy - Add spicy chili powder instead of cayenne powder and Kashmiri red chili powder while cooking to imbue heat into the dish.
- Easy - To make it simple use store-bought curry powder and garam masala.
- Oil free - Saute the spices dry and the onions with just a little water, if you prefer to make it oil-free.
- Instant pot - Use an instant pot pressure cooker and follow the same procedure and pressure cook for 3 minutes. Add coconut milk as the last step and stir well
Storage
Store the leftover pumpkin curry recipe in an airtight container for up to a week in the refrigerator.
Recipe FAQ's
This pumpkin curry is made with simple Indian spices, tomato paste, and coconut milk.
You can freeze raw pumpkin for up to three months and use it during any season. Just dice the raw pumpkin and store it in freezer bags or containers.
Pumpkins are high in fiber and low in calories. That means they make you feel full faster. If you're looking for a healthy way to fill up, nutrient-rich pumpkin is a good go-to choice.
Top tips
- Cook on medium heat so that pumpkin and potatoes have time to absorb the spice flavors.
- Add the coconut milk at the end and cook for only a minute.
- Chop the pumpkin and potatoes into the same size to be sure that they cook evenly
- Use a large size non-stick or steel pot to help you spread out the veggies evenly.
- If you are using a gas stove top, the cooking time will be 10 - 12 minutes. On other range types, the times may vary. Be sure to check the veggies for softness as you cook them.
- Use a vegetable chopper and a grater to minimize your prep time.
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📖 Recipe
Indian Pumpkin Curry
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 teaspoon cooking oil
- ½ teaspoon cumin seeds
- ½ inch ginger grated
- 2 garlic cloves grated
- 1 onion chopped
- 2 tablespoon tomato paste
- ½ teaspoon cayenne powder
- ¼ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 1 ½ cups cubed potatoes
- 4 cups cubed pumpkins
- salt to taste
- ½ cup coconut milk
- 1 ½ cup water
Instructions
- Wash and peel the skin of pumpkin and potatoes and cut them into bite-size cubes.
- Heat two teaspoons of cooking oil in a large pot over medium heat. Add Cumin seeds and saute them until they start to sizzle.½ teaspoon cumin seeds
- Add grated ginger, grated garlic, and chopped onions. Continue to saute until the onions turn translucent. (1-2 minutes)½ inch ginger grated, 2 garlic cloves grated, 1 onion chopped
- Add tomato paste and all the spices one by one and saute for about 40 seconds.2 tablespoon tomato paste, ½ teaspoon cayenne powder, ¼ teaspoon cumin powder, ½ teaspoon coriander powder, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder
- Add salt, cubed pumpkins, potatoes, and 1 ½ cup water. Cover it with a lid and cook for 8 minutes or until the vegetables are soft on medium heat.4 cups cubed pumpkins, 1 ½ cups cubed potatoes
- Add coconut milk and stir gently and cook for another 1 minute. Switch off the heat and garnish with cilantro.½ cup coconut milk
- Indian pumpkin curry is ready to enjoy with rice.
Notes
- Cook on medium heat so that pumpkin and potatoes have time to absorb the spice flavors.
- Add the coconut milk at the end and cook for only a minute.
- Chop the pumpkin and potatoes into the same size to be sure that they cook evenly
- Use a large size non-stick or steel pot to help you spread out the veggies evenly.
- If you are using a gas stovetop, the cooking time will be 10 - 12 minutes. On other range types, the times may vary. Be sure to check the veggies for softness as you cook them.
- Use a vegetable chopper and a grater to minimize your prep time.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Pavani says
That is such a delicious curry with pumpkin and potato. Perfect for fall. Would love to try this combo for my family.
Uma says
Thank you Pavani 🙂
Hayley Dhanecha says
We love pumpkin curry with roti or paratha, this one with coconut milk sounds so yum too.
Uma says
Thanks 🙂
Mayuri Patel says
Uma this pumpkin curry with coconut milk looks very inviting. I'm definitely going to be trying this recipe out as soon as pumpkins appear on the market. Love using pumpkin for sabjis, paratha and making halwa too.
Avin Kohli says
This vegan pumpkin curry has my heart. My mother made this often during fall season. I am sure every Indian can relate to this curry!
Seema Sriram says
The curry looks like a hearty mix with the potatoes. I will love this with some jeera rice and crispy papad on the side.
neha says
Loved reading through this Pumpkin Curry post. The tips mentioned are quite helpful. I too will try to make with coconut milk, which is a a good option. So nutritive and flavorful!
Bless my food by Payal says
Made pumpkin many a times but in a combination with potatoes and coconut milk. I can feel the elegant presence of coconut milk coupled with pumpkin in my mouth and this is definately delicious.