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.

Pumpkin Curry – Best Fall Recipe You’ll Love

Name: Pumpkin Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
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)

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

Scale

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)

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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