Savor the warmth of this Indian-inspired pumpkin curry bursting with vibrant spices, pumpkin cubes, and a creamy coconut milk base. Diced tomatoes, ginger, and garlic meld with turmeric and cumin, creating a comforting vegan dish that delights your palate with each hearty, flavorful spoonful of this beautifully balanced creation.

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This recipe for Indian Pumpkin Curry is one of my favorites for a nourishing fall meal. I love that its a one pot dish that brings together healthy ingredients like 2 lbs pumpkin, peeled and cut into cubes, and a large diced yellow onion with 3 cloves minced garlic and 1 tablespoon fresh ginger.

When you add in a can of diced tomatoes and a can of full-fat coconut milk, you get a creamy texture thats perfect for a dairy free curry suited for autumn meals. I also use a fresh green chili for extra heat then season with turmeric powder, ground cumin, ground coriander, red chili powder and garam masala along with salt and 2 tablespoons oil.

I cook it all in vegetable broth in an Instant Pot for a quick yet flavorful experience. This fall curry is loaded with vitamins and fiber from fresh pumpkin making it a nutritious option for gluten free recipes and cooking with pumpkin during the colder months.

Why I Like this Recipe

I like this recipe because:
1. I love how the spices come together for a rich, comforting flavor that feels both warming and exotic.
2. I enjoy how simple it is to make, whether I’m using a traditional pot or the Instant Pot, saving time on busy days.
3. I really appreciate that it’s naturally dairy-free and loaded with veggies, making it a healthy yet indulgent treat.

This one pot Indian pumpkin curry is super creamy and packed with veggies. Its got that natural, dairy-free vibe that makes it perfect for vegans, and using the Instant Pot is such a game changer. I mean, first you sauté the onions until they’re soft, then toss in garlic, ginger, and a green chili if you’re in the mood for extra heat. After letting all the spices – the turmeric, cumin, and coriander among others – get their time to shine with the diced tomatoes, you add in your pumpkin and broth. Once its all cooked up nice and tender, you stir in full-fat coconut milk and garam masala to turn it into a creamy, delicious curry. It might seem a bit chunky or messy at times, but that’s part of its charm and makes it feel homely and real. Enjoy it hot with a sprinkle of fresh cilantro on top, and you’ve got yourself a hearty meal that’s as satisfying as it is simple.

Ingredients

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Pumpkin: Rich in fiber, antioxidants, and vitamins.
Slightly sweet taste.
Coconut milk: Creamy texture, healthy fats, and natural sweetness throughout the dish.
Diced tomatoes: Tangy, juicy, loaded with vitamins and low-calorie for a vibrant flavor.
Onion: Provides savory sweetness, nutrients, and a mild crisp aroma when sauted.
Garlic: Offers pungent flavor and beneficial compounds that support digestion and immunity.
Ginger: Adds warmth, vivid aroma, and help with easing nausea and indigestion.
Fresh green chili: Brings a fiery kick and helps enhance the curry’s layers of flavor.

Ingredient Quantities

2 lbs pumpkin, peeled and cut into cubes

1 large yellow onion, diced

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 can (14 oz) diced tomatoes

1 can (14 oz) full-fat coconut milk

1 fresh green chili, slit (optional for extra heat)

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

Salt to taste

2 tablespoons oil

1 cup vegetable broth or water

Fresh cilantro for garnish

How to Make this

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1. Heat the oil in a large heavy pot or in the Instant Pot using the sauté setting. Add the diced onion and cook ’til it softens up and turns a little transparent.

2. Toss in the minced garlic, grated ginger and the slit green chili (if you’re using it) and stir for about 1 minute until they start to release their aroma.

3. Now, add the turmeric, ground cumin, ground coriander and red chili powder. Stir ’em up for another minute so the spices can get really fragrant.

4. Mix in the can of diced tomatoes with all its juice and let it simmer for 2 minutes.

5. Add the pumpkin cubes, salt to taste, and pour in the vegetable broth or water. Give everything a good stir to combine.

6. If you’re using a stovetop pot, cover and let it simmer on low for around 15-20 minutes until the pumpkin gets tender. For Instant Pot users, secure the lid and cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes.

7. Open the lid and pour in the full-fat coconut milk along with the garam masala. Stir well so the curry turns super creamy.

8. Let the curry simmer for another 2-3 minutes so all the flavors combine nicely.

9. Taste the curry and adjust the salt or spices if needed.

10. Serve up your delicious one-pot Indian Pumpkin Curry hot with a garnish of fresh cilantro and enjoy!

Equipment Needed

1. Large heavy pot or Instant Pot (with sauté setting)
2. Chef’s knife
3. Cutting board
4. Measuring spoons
5. Can opener
6. Stirring spoon
7. Pot lid
8. Ladle (for serving)

FAQ

How long does it take to prep and cook this curry?

It usually takes about 15 minutes to prep and around 30 minutes to cook, so you can have it ready in roughly 45 minutes.

Can I substitute the pumpkin for another vegetable?

Yeah, you can try using butternut squash or sweet potatoes, but the flavor might change a bit.

Is it necessary to use fresh ginger and garlic?

Fresh is best for a more vibrant taste, though you can use powdered forms in a pinch. Just remember the amount may need adjusting.

Can I use water instead of vegetable broth?

Sure, water works fine. Vegetable broth just adds a little extra flavor to the dish.

How should I store the leftovers?

Just put the leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave when ready to eat.

Indian Pumpkin Curry (One Pot Recipe) Substitutions and Variations

If you cant find pumpkin, you can use butternut squash instead. It cooks the same and gives a similar sweetness.
If full-fat coconut milk is not available, light coconut milk or a mix of coconut cream and water works pretty good too. Just keep an eye on the consistency.
Don’t have a fresh green chili? Try a sprinkle of crushed red pepper flakes in its place. Start small and add more if you like extra heat.
You can substitute fresh ginger with about half a teaspoon of ground ginger. The flavor wont be exactly the same but its a decent swap.
If you dont have vegetable broth, water with a pinch of salt is a solid replacement. Some people even use chicken broth if they arent vegetarian.

Pro Tips

1. Make sure you let the onions and garlic cook until they’re real soft before adding the spices since that step really brings out the flavor and builds a good base for the curry.

2. When you add in the spices, give them a quick toast in the oil for about a minute to really unlock their aromas its a neat trick that makes a big difference.

3. Be careful when you mix in the coconut milk; lower the heat and stir slowly so it doesnt break up the creamy texture youve worked for.

4. Let the curry sit for a few minutes after you finish cooking so all the flavours can blend together properly and you get a richer taste overall.