Easy one pot pumpkin curry flavored with Indian spices and coconut milk. Perfect fall recipe to make and enjoy. It’s vegan too.
Tender pumpkin cooked in coconut milk with warm aromatic spices, mint and coriander leaves and served with warm nan and rice.
Simple and comforting dish to enjoy on weeknights. Easy 1 pot dish, vegan and comes together in under 40 minutes.
More Curry recipes from the blog –
If you want to try a stir fry with pumpkin , try this green & orange pumpkin stir fry
Are you looking for some dessert to enjoy after your meal? Do try these – moist banana bread // chocolate ricotta mousse // chocolate covered strawberries
How to make Indian style Vegan Pumpkin Curry (step by step pics)
1)Wash and peel the pumpkin and cut them to bite size cubes.
2) Heat the coconut oil in a large pot in medium heat. Add the cumin seeds and the cinnamon stick and fry for twenty seconds.
3) Add the onion, pinch of salt and turmeric powder and cook for few minutes till onions turn light brown.
4) Add the chopped ginger. garlic and green chili ( if using) and saute for 30 seconds.
5) Now add in the tomato and cook till mushy.
6) Add the coriander powder, garam masala, red chili powder, salt, brown sugar and tomato paste. Cook for 30 to 45 seconds until fragrant.
7) Now add in the pumpkin and coat the pumpkin with all the spices and cook for 2-3 minutes.
8) Add the coconut milk and water and stir. Bring it to a gentle boil, and reduce the heat to low-medium and cook the pumpkin curry for 15 minutes stirring in between.
9) Taste the curry and adjust the water and spices. Add mint, coriander leaves and lemon juice and simmer for 3-4 minutes.
10) Serve this Indian style pumpkin curry with nan or rice of choice.
Pumpkin curry recipe card-
Indian Pumpkin Curry with Coconut Milk
- 3 cups cubed pumpkin pieces
- 1 medium onion diced
- 2 medium ripe tomato
- 2 inch ginger peeled and minced
- 2 cloves garlic peeled and minced
- 1 cup coconut milk
- 2 tsp tomato paste
- 1 green chili optional
- 1 tsp coriander powder
- 1 tsp red chili powder or to taste
- ¾ tsp garam masala
- ½ tsp coconut sugar or pure maple syrup
- salt to taste
- few mint leaves chopped
- handful of coriander leaves chopped
- 2 tbsp coconut oil
- 2 cups water adjust according to how thick you prefer the curry
- ½ tsp turmeric powder
- 1.5 tsp coriander powder or to taste
- 1 tsp garam masala or curry powder
- 1 tsp red chilly powder to taste
- ½ tsp cumin seeds
- ½ inch cinnamon stick
- Wash and peel the pumpkin and carefully cut them to bite size cubes. Set a side.
- Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and the cinnamon stick and fry for twenty seconds.
- Add the chopped onion, quarter tea spoon of salt and turmeric powder. Cook the onion till soft, about 5 minutes.
- Add the chopped ginger. garlic and green chili and saute for 30 seconds.
- Now add in the chopped ripe tomato and cook till mushy. Its important to use ripe tomato in the recipe to get the best taste.
- Add the coriander powder, garam masala, red chili powder, salt, coconut sugar and tomato paste. Cook for 30 to 45 seconds until fragrant.
- Now add the pumpkin cubes and coat the pumpkin with the spices and cook for 2-3 minutes.
- Add the coconut milk and water and stir the curry. Bring the curry to a gentle boil, and reduce the heat to low-medium and cook it for 15 minutes stirring in between.
- Taste the curry and adjust the water and spices. Add mint, coriander leaves and lemon juice and simmer for 3-4 minutes.
- Let the curry rest for few minutes before serving.
- Serve the pumpkin curry with nan, chapathi, quinoa or rice of choice.
This Pumpkin Curry was first published on Nov 7, 2006. It was updated and republished on Oct 16,2019.
Just had this for dinner. So delicious! Skipped the green chili and fresh coriander, and upped the mint while using Korean chili flakes. Think I’ll be making this again!
Korean chili flakes sounds amazing. Thank you for sharing your feedback!
Loved this! Added some cauliflower florets and lots of Spinach.
Thank you! Addition of Spinach and cauliflower sounds really good!
This was delicious and a lot of fun to make! What a wonderful use of pumpkin. We skipped the mint and coriander leaves since we did not have any on hand. Also skipped the chili to make it milder.
Thank you Michelle. So glad you enjoyed the pumpkin curry.
Madhu your pumpkin curry is just so delish! Thanks.
is butternut squash a pumpkin
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