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Home » Curry » Easy Pumpkin Curry

Easy Pumpkin Curry

Published: Aug 26, 2022

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One pot Vegan Pumpkin Curry which is easy to make. A perfect Fall recipe to enjoy with rice and chapathi.

Love Pumpkin? Then do try my Pumpkin Dal, Indian Pumpkin Curry and Spiced Pumpkin Pancakes.

pumpkin curry served in a white bowl garnished with curry leaves

How to make Easy Pumpkin Curry

In a mortar add 1 small jalapeno ( or 1 green chili), one inch ginger and a handful of coriander leaves. Make a coarse paste.

jalapeno, ginger and corinader leaves ground to a paste in a mortar

Peel the pumpkin wedge and cut to long strips as shown in the picture.

pumpkin wedge and pumpkin slices in a steel plate

Heat a tablespoon of oil in a skillet and add ½ teaspoon mustard seeds. Let the mustard pop. Reduce the heat to low and add one teaspoon of cumin seeds, 1 sprig curry leaves and ⅛th teaspoon of fenugreek seeds ( about 12-15 fenugreek seeds). Cook them for 15 – 20 seconds.

Adjust the heat to medium and add pumpkin slices. Coat the pumpkin with the tempering and cook for a minute.

Add a pinch of asafetida, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1.5 teaspoon coriander powder, ½ teaspoon cumin powder, ¼th teaspoon brown sugar (or jaggery), salt to taste and coriander jalapeno ginger paste. Coat the spices with the mango and cook for 5 minutes.

mustard seeds, curry leaves, pumpkin slices and spices are being cooked in a steel pan

Add one cup water, cover and simmer the curry for 10 -12 minutes till the pumpkin is soft.

Add 2 tablespoons of thick coconut milk and cook for 5 minutes. Finally add some lemon juice and coriander leaves. Taste and adjust salt.

coconut milk added to the pumpkin curry
pumpkin curry served in a white bowl garnished with curry leaves

Enjoy this Pumpkin Curry with Rice and Roti.

Few more Curry Ideas –

Cauliflower Tikka Masala

Paneer Curry for Rice

Cauliflower Paneer Curry

Eggplant Curry

Edamame Curry

pumpkin curry served in a white bowl garnished with curry leaves

Easy Pumpkin Curry Recipe (Vegan)

One pot Vegan Pumpkin Curry which is easy to make. A perfect Fall recipe to enjoy with rice and chapathi.
5 from 1 vote
Print Pin Rate
Course: Dinner, lunch
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3
Author: Madhavi

Ingredients

  • 3 cups cubed pumpkin
  • 1 small jalapeno ( or 1 green chili)
  • 1 inch ginger
  • ¼ cup coriander leaves
  • 1 tablespoon vegetable oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ⅛ teaspoon fenugreek seeds
  • 1 sprig curry leaves
  • pinch asafoetida
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ⅛ teaspoon brown sugar
  • 2 tablespoons thick coconut milk
  • 1 cup water
  • 2 teaspoons lemon juice
  • handful of coriander leaves for garnish

Instructions

  • In a mortar add 1 small jalapeno ( or 1 green chili), one inch ginger and a handful of coriander leaves. Make a coarse paste.
  • Peel the pumpkin and cut to long strips as shown in the step by step process.
  • Heat a tablespoon of oil in a skillet and add ½ teaspoon mustard seeds. Let the mustard pop. Reduce the heat to low and add one teaspoon of cumin seeds, 1 sprig curry leaves and ⅛th teaspoon of fenugreek seeds ( about 12-15 fenugreek seeds). Cook them for 15 – 20 seconds.
  • Adjust the heat to medium and add pumpkin slices. Coat the pumpkin with the tempering and cook for a minute.
  • Add a pinch of asafetida, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1.5 teaspoon coriander powder, ½ teaspoon cumin powder, ¼th teaspoon brown sugar (or jaggery), salt to taste and coriander jalapeno ginger paste. Coat the spices with the mango and cook for 5 minutes.
  • Add one cup water, cover and simmer the curry for 10 -12 minutes till the pumpkin is soft.
  • Add 2 tablespoons of thick coconut milk and cook for 5 minutes. Finally add some lemon juice and coriander leaves. Taste and adjust salt.
  • Enjoy the Pumpkin Curry with Rice and Roti.

Notes

Cut pumpkin pieces are sold in Indian Stores. 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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