Can I use fresh pumpkin instead of pumpkin puree for this curry?

Yes, you can! If you're using fresh pumpkin, make sure to choose a culinary variety, like sugar pumpkin or kabocha squash. Simply roast the pumpkin and blend it until smooth before adding it to the curry. If you prefer some texture, you can leave some pumpkin chunks in the curry for added bite.

Can I make this Indian Pumpkin Curry spicier?

Absolutely! If you prefer a spicier curry, add fresh chilies along with the garlic and ginger, or stir in chili paste or cayenne pepper to the curry base. Adjust the level of heat according to your taste by gradually adding more spice until you achieve the desired flavor.

How do I store leftover Indian Pumpkin Curry?

Store leftover curry in an airtight container and refrigerate for up to 3-4 days. This curry also freezes well for up to 2-3 months. When reheating, you may need to add a little extra coconut milk or vegetable broth if the sauce has thickened.

Can I make this curry without coconut milk?

Yes! If you don't like the flavor of coconut milk or prefer a different option, you can substitute it with dairy-free cream such as oat cream or soy cream. This will still give the curry a creamy texture without the coconut flavor.

Indian Pumpkin Curry: Creamy & Easy 1-Pot Recipe

Name: Indian Pumpkin Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 tbsp oil or water (if oil-free); 1 medium onion, chopped; 1 cup carrot, chopped; ¾ cup bell pepper, chopped; 3 garlic cloves, minced; 2-inch piece of fresh ginger, minced; ½ tbsp curry powder; ¾ tsp ground turmeric; 1 tsp ground cumin; ¾ tsp salt, or to taste; ½ tsp smoked paprika; ¼ tsp black pepper, or to taste; ½ cup passata or tomato sauce; 2 cups pumpkin puree; ½-1 cup vegetable broth; ¾ cup canned coconut milk; 6-8 leaves of kale, chopped (or spinach); Fresh herbs (parsley, cilantro) for garnish; Lime or lemon juice, for drizzle; Cooked rice, for serving

Description

This Indian-inspired one-pot pumpkin curry is creamy, vegan, and loaded with veggies, making it a healthy, comforting dish perfect for any season. It’s naturally dairy-free, gluten-free, and can be prepared on the stovetop or in an Instant Pot for convenience.

Ingredients

Scale

1 tbsp oil or water (if oil-free)
1 medium onion, chopped
1 cup carrot, chopped
¾ cup bell pepper, chopped
3 garlic cloves, minced
2-inch piece of fresh ginger, minced
½ tbsp curry powder
¾ tsp ground turmeric
1 tsp ground cumin
¾ tsp salt, or to taste
½ tsp smoked paprika
¼ tsp black pepper, or to taste
½ cup passata or tomato sauce
2 cups pumpkin puree
½-1 cup vegetable broth
¾ cup canned coconut milk
6-8 leaves of kale, chopped (or spinach)
Fresh herbs (parsley, cilantro) for garnish
Lime or lemon juice, for drizzle
Cooked rice, for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a large pan over medium heat. Add the chopped onion, carrot, and bell pepper. Sauté for 4-5 minutes, stirring occasionally.
Stir in the minced garlic and ginger, and sauté for another minute.
Add curry powder, turmeric, cumin, smoked paprika, salt, and pepper to the pan. Stir well, then add passata, pumpkin puree, vegetable broth, and coconut milk. Mix everything together.
Bring the mixture to a gentle simmer, and let it cook for 5-8 minutes, or until the vegetables are tender.
Stir in the chopped kale (or spinach), and let it wilt for 1-2 minutes. Taste and adjust the seasoning with more salt, pepper, or chili if desired.
Serve the curry with rice or naan, and garnish with fresh herbs and lime or lemon juice.

Notes

For extra creaminess, you can use more coconut milk and less vegetable broth.
For a spicier curry, add fresh chilies or cayenne pepper along with the garlic and ginger.
Leftovers taste even better the next day! Store in an airtight container for up to 3-4 days in the fridge, or freeze for 2-3 months.
If using fresh pumpkin, roast it and blend into a puree for the curry.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop or Instant Pot
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 10g
Sodium: 500mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg