Pumpkin Curry is the perfect blend of sweet, savory, and spicy flavors, all wrapped in a velvety coconut sauce inspired by butter chicken. This vegetarian curry is a cozy, nutrient-rich meal featuring roasted pumpkin, crispy chickpeas, and a medley of warming Indian spices. Whether you’re cooking a fall-themed dinner, looking for a weeknight comfort food, or serving a festive vegan dish, this pumpkin curry checks all the boxes for ease, flavor, and nutrition.
Table of Contents
Why This Pumpkin Curry Will Be Your New Favorite
This pumpkin curry is more than just a seasonal recipe — it’s a celebration of textures and tastes. Roasting the pumpkin intensifies its natural sweetness while giving it a subtle smoky flavor. The coconut milk brings rich creaminess, and the crunchy roasted chickpeas add a satisfying contrast. Packed with fiber, plant-based protein, and antioxidants, this curry isn’t just delicious — it’s wholesome and filling, too. It’s easy enough for a casual dinner and impressive enough for a holiday spread.
Ingredients That Build Bold Flavor
• Pumpkin: Brings natural sweetness, creamy texture, and a rich source of vitamins A and C.
• Chickpeas: Add crunch and plant-based protein, making the curry more satisfying.
• Garam Masala: A classic Indian spice blend that delivers warmth and depth of flavor.
• Garlic Powder: Adds savory notes and enhances the roasted pumpkin.
• Chili Powder: Balances the sweetness of the pumpkin with mild heat.
• Tomato Paste: Deepens the sauce with tang and body.
• Coconut Milk: Delivers silky richness while keeping the dish dairy-free.
• Ghee (optional): Adds buttery flavor and richness.
• Maple Syrup: A touch of sweetness to balance the spices.
• Dried Coconut Flakes: Toasted for texture and nutty flavor.
• Cilantro or Kasoori Methi: Bright, herbaceous finish to lift the dish.
• Olive Oil: For roasting and sautéing, contributing a smooth base.
• Onions, Garlic, Ginger: The aromatic trio builds the curry’s flavor foundation.
• Kashmiri Chili Powder, Turmeric, Cumin, Coriander: Enhance color, spice, and complexity.
Ingredient Swaps and Additions
• Pumpkin Substitutes: Butternut squash or kabocha squash work well for a similar flavor and texture.
• Coconut Milk Alternatives: Use cashew cream for a nutty twist or oat milk for a lighter option.
• Chickpea Replacements: Try roasted cashews, pumpkin seeds, or crispy tofu cubes.
• Sweeteners: Honey or brown sugar can stand in for maple syrup.
• Ghee Alternatives: Use coconut oil or skip entirely for a fully vegan version.
• Spice Adjustments: Swap garam masala with curry powder or tandoori masala for variation.
How to Make Pumpkin Curry Step-by-Step
- Prep the Pumpkin
Microwave the whole pumpkin for 1 minute to soften the peel. Slice it in half from the stem side, scoop out the seeds and pulp, then peel and cube the flesh into 1-inch pieces. - Roast the Pumpkin
Toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Spread on a parchment-lined baking sheet and roast at 425°F for 30 minutes, flipping halfway, until golden and caramelized. - Roast the Chickpeas
Pat dry cooked or canned chickpeas. Toss with olive oil and salt. Roast at 425°F for 20–30 minutes until crispy. Toss immediately with garlic powder and garam masala while warm. - Build the Curry Base
Sauté chopped onions in oil until golden. Add grated garlic and ginger; cook until fragrant. Stir in garam masala, Kashmiri chili, turmeric, cumin, and coriander. Toast the spices until aromatic. - Simmer the Sauce
Add tomato paste and stir well. Pour in coconut milk and salt, simmer until thick and reddish-brown. Blend for a smoother texture if desired, thinning with water as needed. - Finish the Curry
Add maple syrup, half the cilantro or kasoori methi, and the roasted pumpkin. Simmer for 8–10 minutes until the pumpkin is soft and the sauce is bubbling. - Serve and Garnish
Top with roasted chickpeas, ghee, the rest of the cilantro, and toasted coconut flakes. Serve hot with basmati rice, naan, or quinoa.
Chef Tips for the Best Pumpkin Curry
- Roast for Flavor: Don’t skip roasting — it deepens the flavor of both pumpkin and chickpeas.
- Use Full-Fat Coconut Milk: For the creamiest consistency, avoid light versions.
- Balance Sweet and Spicy: Adjust maple syrup and chili to suit your taste buds.
- Blending the Sauce: For ultra-smooth curry, blend the sauce before adding the pumpkin.
- Avoid Overcrowding: Roast pumpkin and chickpeas in a single layer to get the perfect texture.
- Storage Tip: Store curry and toppings separately to maintain crispiness.
How to Serve and Vary This Pumpkin Curry
Serve With
- Basmati Rice: The classic pairing to soak up all that creamy curry.
- Naan or Roti: Perfect for scooping up the sauce.
- Cauliflower Rice: For a low-carb option.
- Vegetable Sides: Try Indian-style roasted okra or sautéed eggplant.
- Raita: Cool and creamy cucumber raita adds contrast.
Delicious Variations
- Protein Boost: Add chicken, tofu, paneer, or lentils for extra protein.
- More Veggies: Mix in spinach, kale, or red bell peppers for color and nutrients.
- Spicy Version: Add fresh green chilies or extra Kashmiri chili powder.
- Sweeter Twist: Include raisins or cranberries for bursts of sweetness.
- Umami Kick: Stir in bouillon or miso paste for depth.
Make-Ahead Tips
- Roast pumpkin and chickpeas ahead and store separately.
- Curry sauce can be made a day before and stored in the fridge.
- Reheat gently and garnish just before serving for the best taste.
Why Pumpkin Curry is a Healthy Choice
This pumpkin curry isn’t just comforting — it’s a nutritional powerhouse.
- Rich in Vitamins: Pumpkin provides beta-carotene (vitamin A) for skin and eye health, plus vitamin C for immunity.
- High Fiber: Chickpeas and pumpkin support digestion and promote fullness.
- Plant-Based Protein: Chickpeas offer protein without cholesterol or saturated fat.
- Anti-inflammatory Spices: Ingredients like turmeric, cumin, and garlic boost overall wellness.
- Clean Ingredients: Free from refined sugars, dairy, gluten, and preservatives.
This dish is naturally vegan, gluten-free, soy-free, nut-free, and adaptable for most diets.
Wrapping It Up: Pumpkin Curry That Warms the Soul
Pumpkin curry is the ultimate fall-inspired comfort food — warm, creamy, spiced just right, and bursting with nourishing ingredients. Whether you’re a curry connoisseur or just exploring plant-based dishes, this recipe offers something for everyone. With the sweetness of roasted pumpkin, the richness of coconut milk, and the crunch of spiced chickpeas, this dish strikes a perfect balance of flavor and texture. Best of all, it’s easy to make, endlessly adaptable, and fits a variety of dietary needs. Make it once, and it might just become a new seasonal staple in your kitchen.
Frequently Asked Questions about Pumpkin Curry
1. Can I use canned pumpkin instead of fresh?
Yes, but with some caveats. Canned pumpkin puree lacks the roasted texture and caramelization that gives this dish its depth. If using canned pumpkin, reduce the simmer time and expect a smoother consistency. Roasted fresh pumpkin provides better texture and flavor.
2. How spicy is this pumpkin curry?
This pumpkin curry is mildly spiced. The use of Kashmiri chili powder gives it vibrant color without overwhelming heat. You can easily adjust the spice level up or down by modifying the amount of chili powder or adding fresh chilies for extra kick.
3. Is pumpkin curry good for meal prep?
Absolutely. This recipe holds up very well in the fridge and freezer. Store the curry sauce, pumpkin, and chickpeas separately for best results. It’s a great option for batch cooking and can be enjoyed throughout the week with rice, naan, or even on top of grain bowls.
4. What’s the best way to thicken pumpkin curry if it’s too runny?
If the curry turns out thinner than you’d like, simmer it uncovered for a few extra minutes until it reduces. Alternatively, mash a few pieces of roasted pumpkin into the sauce or add a spoonful of blended chickpeas to naturally thicken it without using flour or starch.
More Relevant Recipes
- Indian Butter Chicken: This classic Indian dish shares the creamy, spiced coconut sauce style found in pumpkin curry. Its rich tomato base and aromatic spices offer a similar comforting depth, making it a great alternative for meat lovers.
- Spicy Brazilian Coconut Chicken: With a creamy coconut milk base and a spicy kick, this recipe closely mirrors the flavor profile of pumpkin curry. The tropical notes and vibrant spices pair beautifully with rice or naan.
- Creamy Garlic Shrimp Orzo: Though seafood-based, this dish features a similarly rich and creamy texture. The garlic-infused cream sauce resonates with the curry’s cozy, comforting essence while offering a fresh twist with orzo pasta and shrimp.
Pumpkin Curry
- Total Time: 45 minutes
- Yield: 8 portions
- Diet: Vegan
Description
Pumpkin Curry is a cozy, creamy, and nutrient-rich dish featuring roasted pumpkin simmered in a spiced coconut milk sauce, topped with crunchy chickpeas. Perfect for fall meals or plant-based dinners, this curry offers sweet, savory, and spicy notes in every bite.
Ingredients
- 2 lbs pumpkin, peeled and cut into 1½-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt (for pumpkin)
- 1 teaspoon garlic powder (for pumpkin)
- 1/4 teaspoon chili powder
- 1/4 teaspoon garam masala
- 1½ cups cooked chickpeas, drained and rinsed
- 1 tablespoon olive oil (for chickpeas)
- 1/4 teaspoon salt (for chickpeas)
- 1 teaspoon garam masala (for chickpeas)
- 1/2 teaspoon garlic powder (optional, for chickpeas)
- 2 tablespoons olive oil (for curry sauce)
- 1 large onion, finely chopped
- 1½ tablespoons grated garlic
- 1½ tablespoons grated ginger
- 1½ teaspoons garam masala (for curry sauce)
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 6 tablespoons tomato paste (or 8 oz crushed tomatoes)
- 1 teaspoon salt (for curry sauce)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon maple syrup
- 1 tablespoon ghee (optional)
- 2 tablespoons chopped cilantro (or 1/2 teaspoon kasoori methi)
- 2 tablespoons toasted coconut flakes (for garnish)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Microwave the pumpkin for 1 minute to soften the peel, then cut into halves, scoop out the seeds, peel, and cube into 1-inch pieces.
- Toss pumpkin cubes with 1 tbsp olive oil, 1/4 tsp salt, 1 tsp garlic powder, 1/4 tsp chili powder, and 1/4 tsp garam masala. Spread on baking sheet and roast for 30 minutes, turning halfway.
- Pat dry chickpeas, toss with 1 tbsp olive oil, 1/4 tsp salt, and roast for 20–30 minutes until crispy. Toss with 1 tsp garam masala and 1/2 tsp garlic powder while still warm.
- In a pot, heat 2 tbsp olive oil and sauté onions until golden brown.
- Add grated garlic and ginger; sauté until fragrant.
- Stir in garam masala, Kashmiri chili, turmeric, cumin, and coriander. Cook until aromatic.
- Add tomato paste, coconut milk, and salt. Simmer until the sauce thickens and turns reddish-brown, about 10 minutes.
- Blend sauce for a smoother texture if desired, adding water 1 tbsp at a time as needed.
- Add maple syrup, half the cilantro (or kasoori methi), and roasted pumpkin. Simmer for 8–10 minutes.
- Top with roasted chickpeas, ghee, remaining cilantro, and toasted coconut flakes. Serve hot with rice or naan.
Notes
- Use sugar pumpkin or kabocha squash for best results.
- Chickpeas can be substituted with roasted cashews or pumpkin seeds.
- Use full-fat coconut milk for a rich, creamy texture.
- Roasting enhances pumpkin sweetness and adds depth.
- Curry sauce can be prepared in advance for easier meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 209 kcal
- Sugar: 7 g
- Sodium: 664 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg