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Indian Pumpkin Curry

This easy Indian Pumpkin Curry combines creamy pumpkin puree with coconut milk, tomatoes, garlic, ginger, and warm Indian spices. It's a comforting vegetarian curry that's simple enough for a weeknight dinner and delicious served over basmati rice or with warm naan. Add chickpeas, spinach, lentils, or chicken for an easy variation.

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Curry
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper optional
  • 2 cups pumpkin puree
  • 1 cup diced tomatoes
  • 1 cup coconut milk
  • ½ cup vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 1 teaspoon brown sugar or maple syrup optional
  • For Serving
  • Cooked basmati rice
  • Warm naan
  • Fresh cilantro
  • Lime wedges
  • Toasted pumpkin seeds optional

Method
 

  1. Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat.
  2. Add the chopped onion and cook for 4–5 minutes, until softened and lightly golden.
  3. Add the minced garlic and grated ginger and cook for another 30–60 seconds.
  4. Add curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper if using.
  5. Stir continuously for about 30 seconds to toast the spices.
  6. Add the pumpkin puree and stir well to combine with the spiced onion mixture.
  7. Cook for approximately 2 minutes.
  8. Add diced tomatoes, coconut milk, and vegetable broth.
  9. Season with salt and black pepper.
  10. Stir until everything is well combined.
  11. Bring the curry to a gentle simmer.
  12. Reduce the heat to medium-low and cook uncovered for 15–20 minutes, stirring occasionally.
  13. If the sauce becomes too thick, add a little extra vegetable broth or water.
  14. Stir in the lime juice.
  15. Add brown sugar or maple syrup if you want to balance the natural earthiness of the pumpkin.
  16. Simmer for another 2–3 minutes.
  17. Taste and adjust the salt, spices, and chili according to preference.
  18. Stir in fresh cilantro.
  19. Serve hot over basmati rice or alongside warm naan.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Fresh pumpkin can be used instead of canned puree. Use about 3 cups peeled and cubed pumpkin and cook until tender.
  • Adjust cayenne pepper according to your preferred spice level.
  • Toasting the spices briefly helps develop a deeper flavor.
  • Keep the coconut milk at a gentle simmer rather than a rapid boil.
  • Add chickpeas or lentils for a heartier vegetarian meal.
  • Stir in fresh spinach during the final few minutes of cooking.
  • For a chicken version, add about 1 pound of bite-sized chicken pieces and cook thoroughly.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months.