Indian Pumpkin Curry

4.89 from 9 votes

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.

Prep Time10

Cook Time12

Total Time22

Course: Side Dish

Cuisine: Indian

Diet: Vegan, Vegetarian

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 92kcal

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.

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.