This Indian pumpkin curry is a creamy, fragrant one pot dinner built on pantry spices and either fresh or canned pumpkin puree. It is naturally vegan, which means it is dairy free, and it is gluten free as well.
You can cook it on the stovetop or in an Instant Pot, so it fits a slow Sunday as easily as a busy weeknight. Serve it with rice or naan and you have a complete meal that also happens to be meal prep friendly. The recipe below is adapted from this Indian pumpkin curry recipe.
Plenty of pumpkin curries lean on Thai flavors, with lemongrass and red curry paste. This one goes a different direction. It uses classic Indian spices and curry powder, so the finished dish tastes warm and gently spiced rather than sharp.
The sauce is rich and creamy without feeling heavy. Pumpkin puree gives it body, canned coconut milk brings the silkiness, and passata adds a soft tomato tang that keeps the sweetness in check. The aromatics do a lot of the work: onion, garlic, and ginger form the base, and the ground spices bloom into them as they cook.
Because everything happens in one pan, this curry works for a dinner party and for an ordinary weeknight. It is also meal prep friendly. Portion it into containers with rice and you have lunches ready for the next few days.
If you enjoy this style of cooking, this sweet potato chickpea coconut curry uses the same creamy coconut approach with a different vegetable base.
The Ingredients
Here is everything you will need. The quantities below matter most for the spice blend and the liquid, so it is worth measuring those rather than eyeballing them.
Oil or water: 1/2 tbsp, optional, use water for an oil free version
Onion: 1 medium (110 g), chopped
Carrot: 1 cup (150 g), chopped
Bell pepper: 3/4 cup (80 g), chopped
Garlic: 3 cloves, minced
Fresh ginger: 2 inches (5 cm), minced
Curry powder: 1/2 tbsp
Ground turmeric: 3/4 tsp
Ground cumin: 1 tsp
Salt: 3/4 tsp, or to taste
Smoked paprika: 1/2 tsp
Black pepper: 1/4 tsp, or to taste
Passata or tomato sauce: 1/2 cup (125 g)
Pumpkin puree: 2 cups (500 g)
Vegetable broth: 1/2 to 1 cup (120 to 240 ml)
Canned coconut milk: 3/4 cup (180 ml)
Fresh kale: 6 to 8 leaves, chopped, or use spinach
Fresh herbs: parsley or cilantro, to garnish, optional
Lime or lemon juice: to drizzle, optional
Cooked rice: to serve, optional
Choosing the pumpkin. You need 2 cups (500 g) of pumpkin puree. Canned puree is convenient and works perfectly here. If you want visible pieces of pumpkin in the finished curry, you will need to make your own, because canned puree is completely smooth.
For homemade puree, look for a culinary pumpkin such as a sugar pumpkin, or use kabocha squash. A jack o lantern pumpkin is bred for carving rather than eating, so leave those for the porch.
Passata and coconut milk. Passata can be replaced with tomato puree or tomato sauce. Tomato paste is far more concentrated, so it is not a straight swap. For the coconut milk, full fat canned coconut milk gives the creamiest result.
Light coconut milk is fine, and a dairy free cream such as oat cream or soy cream is another option if you want less coconut flavor.
The spices. Curry powder comes in mild, medium, and hot, so pick the level you like. Garam masala can replace the curry powder if that is what you keep on hand. Turmeric, cumin, and smoked paprika round out the blend, with salt and black pepper adjusted to taste at the end.
Optional add ins and recipe variations:
The base recipe is flexible, and most of these swaps can be made without changing the method.
Different vegetables: broccoli, peas, green beans, bok choy, eggplant, asparagus, cauliflower, sweet potato, collard greens, or spinach in place of the kale.
More heat: fresh chili added with the garlic and ginger, chili paste, or chili powder and cayenne powder stirred in with the spices.
A warm note: about 1/4 tsp of cinnamon.
South Indian or Sri Lankan style: add 1/3 to 1/2 cup of grated coconut. Some cooks lightly fry it in a dry pan until browned and stir it in, while others toast all of it and grind it into the curry. For a deeper South Indian flavor base, this vegetable pumpkin curry recipe is a useful reference.
Thai twist: replace the curry powder with Thai yellow or red curry paste, adjusted to taste.
Protein: chickpeas, lentils, other legumes, tempeh, or extra firm tofu.
Crunch and healthy fats: lightly toasted cashews or pumpkin seeds scattered on top.
How to Make Creamy Pumpkin Curry
Prep takes about 13 minutes and cooking takes about 12 minutes, so the pot is ready in roughly 25 minutes when you start with canned or already made pumpkin puree. If you are making your own puree, prepare it first using the method in the notes below, then start the curry.
Stovetop Method
Chop the onion and carrot finely, cut the bell pepper into bite sized pieces, and mince the garlic and ginger.
Heat the oil in a pan over medium heat. Add the onion, carrot, and bell pepper and sauté for about 4 to 5 minutes, stirring often.
Stir in the garlic and ginger and sauté for 1 more minute.
Add all the spices, the passata, the pumpkin puree, the vegetable broth, and the coconut milk. Stir to combine.
Bring the mixture to a simmer, then lower the heat. Simmer gently for about 5 to 8 minutes, until the vegetables are tender.
Optional: stir in cooked chickpeas for extra protein and let them heat through.
Add the chopped kale and simmer for 1 to 2 minutes more, until it wilts. Turn off the heat.
Taste and adjust the seasoning. Add more salt, pepper, or red pepper flakes if you like it spicy.
Serve warm with rice or naan.
Keep the heat low once the coconut milk goes in so the sauce stays smooth and the vegetables finish cooking without scorching.
Instant Pot Method
The stovetop version is the main method, but the Instant Pot works well on days when you want the pot to handle the timing for you.
Use the SAUTE function to cook the onion, carrot, and bell pepper in the oil for about 3 minutes.
Add the garlic and ginger and cook for 1 minute more, then stir in all the spices.
Add the passata, pumpkin, broth, and coconut milk and stir well.
Close the lid and cook on MANUAL for 2 minutes, then do a quick release and open the lid carefully.
If you are using chickpeas, add them now along with the chopped kale. Stir, close the lid, and let the residual heat wilt the kale for several minutes.
Taste, adjust the seasoning, and serve warm.
How to Serve Coconut Pumpkin Curry?
Naan bread and rice are the classic pairing. Basmati, white, jasmine, and brown rice all work, and quinoa is a good option too. For a lower carb plate, serve the curry over cauliflower rice instead.
It also fits nicely next to appetizer style dishes such as spring rolls if you are feeding a crowd. If you made the curry spicy, a dollop of unsweetened dairy free yogurt on top cools each bite.
How to Store
Let the curry cool, then transfer it to an airtight container. It keeps in the refrigerator for 3 to 4 days and in the freezer for 2 to 3 months. Many cooks find the flavor is even better on the second day, once the spices have had time to settle.
Reheat gently on the stovetop or in the microwave until piping hot. If the sauce has thickened in the fridge, add a splash of coconut milk or broth as it warms.
Recipe Notes and Tips
Temper the spices. Toasting the ground spices in a little oil until fragrant, before the liquid goes in, adds another layer of flavor.
Out of season. Canned pumpkin puree or butternut squash can replace fresh pumpkin at any time of year. Expect the flavor to shift slightly with squash.
Watch the liquid. Pumpkin puree varies in consistency. If yours is runny, use less broth. For a creamier curry, raise the coconut milk and lower the broth.
For a chunky curry. Do not puree all of the fresh pumpkin. Blend most of it smooth and keep some pieces aside, so the sauce stays creamy with pumpkin chunks in every spoonful.
Homemade pumpkin puree. Halve or quarter the pumpkin, remove the seeds, and peel it. Rub the flesh with a little oil and bake at 400F (205C) for 40 to 60 minutes, until tender.
For a chunky curry, cut the pumpkin into wedges and then into 1 inch pieces and bake for about 30 minutes, then blend until smooth while reserving some chunks.
If you are looking for another way to use a harvest, this pumpkin curry recipe is a simple place to start.
Nutrition, per serving as listed in the source recipe card:
Nutrient
Per serving
Calories
200
Carbohydrates
24 g
Protein
4 g
Fat
12 g
Saturated fat
8 g
Fiber
7 g
Sugar
10 g
FAQs
What is the best pumpkin to use for Indian pumpkin curry?
For the best flavor and texture, use a culinary pumpkin such as a Sugar Pie, Kabocha, or Long Island Cheese squash. These varieties have dense, sweet flesh and lower water content, making them ideal for curry. Avoid large carving pumpkins, which can be stringy and bland.
Can I use canned pumpkin puree instead of fresh pumpkin for this curry?
Yes, canned pumpkin puree works perfectly and is a convenient alternative to fresh pumpkin. Use 2 cups of puree, which is about one 15-ounce can. Be sure to purchase pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
How do you thicken a pumpkin curry if it is too thin?
If your pumpkin curry is too thin, simmer it uncovered over low heat for a few extra minutes to allow excess liquid to evaporate. You can also start with less vegetable broth, using only 1/2 cup, if your pumpkin puree is particularly runny. For a creamier texture, increase the ratio of coconut milk to broth.
How long does homemade Indian pumpkin curry last in the refrigerator?
This curry can be stored in an airtight container in the refrigerator for 3 to 4 days. The flavors often meld and improve by the second day. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of coconut milk or broth if the sauce has thickened.
Indian Pumpkin Curry (One Pot Recipe) This Indian pumpkin curry is a creamy, fragrant one pot dinner built on pantry spices and either fresh or canned pumpkin puree. It is naturally vegan, which means it is dairy free, and it is gluten free as well.
Total Time:25 min
Ingredients
Scale
Main Ingredients 1/2 tbsp oil or water 1 medium (110 g) onion, chopped 1 cup (150 g) carrot, chopped 3/4 cup (80 g) bell pepper, chopped 3 cloves garlic, minced 2 inch (5 cm) fresh ginger, minced 1/2 tbsp curry powder 3/4 tsp ground turmeric 1 tsp ground cumin 3/4 tsp salt 1/2 tsp smoked paprika 1/4 tsp black pepper 1/2 cup (125 g) passata or tomato sauce 2 cups (500 g) pumpkin puree 1/2–1 cup (120–240 ml) vegetable broth 3/4 cup (180 ml) coconut milk, canned 6–8 leaves fresh kale, chopped fresh herbs, to garnish lime juice or lemon juice, to drizzle cooked rice, to serve
Instructions
Stovetop Method 1-Heat oil in a pan over medium: Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes. 2-Stir in garlic and fresh ginger and: Stir in garlic and fresh ginger and sauté for a further 1 minute. 3-Add all spices, passata, pumpkin puree, vegetable: Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine. 4-Bring the mixture to a simmer: Bring the mixture to a simmer. Let simmer on low heat for about 5-8 minutes or until the veggies are tender. 5-Optional: Optional: You can also add cooked chickpeas for additional protein. 6-Finally, add the kale and let simmer: Finally, add the kale and let simmer for a further 1-2 minutes, then turn off the heat. 7-Taste and adjust seasonings: Taste and adjust seasonings. Add more salt, pepper, and/or red pepper flakes (if you like it spicy), etc. to taste. 8-Serve with rice or naan bread: Serve with rice or naan bread. Enjoy warm!
