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pumpkin curry served with rice and nan
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5 from 6 votes

Indian Pumpkin Curry with Coconut Milk

Indian Pumpkin Curry - Tender pumpkin cooked in coconut milk with warm aromatic spices, mint and coriander leaves and served with warm nan and rice.
Prep Time14 mins
Cook Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 3
Author: Madhavi


  • 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.