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–+ servings
Pumpkin Curry

Warm and Cozy Pumpkin Curry for Ultimate Comfort

This delicious Pumpkin Curry is a comforting one-pot meal, perfect for busy nights, packed with flavors and nutrients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 350 grams Pumpkin diced
  • 1 cup Chickpeas cooked
  • 1.25 cups Onions finely chopped
  • 1.25 cups Tomatoes diced fresh or 1 cup tomato puree
For the Spices
  • 0.5 tablespoons Ginger Paste or fresh grated ginger
  • 0.5 tablespoons Garlic Paste or fresh garlic (4-5 cloves)
  • 1.5 teaspoons Garam Masala
  • 0.5 teaspoons Cumin Powder
  • 1.5 teaspoons Coriander Powder
  • 0.25 teaspoons Turmeric
  • 1 to 2 teaspoons Red Chilli Powder Kashmiri recommended
  • 0.5 teaspoons Fennel Powder optional
  • 1 to 1.5 teaspoons Amchur Powder or Tamarind Paste
For the Creaminess
  • 0.75 cups Coconut Milk or Almond Milk
For the Aroma & Garnish
  • 1 Bay Leaf or Curry Leaves optional
  • 0.25 cups Fresh Coriander Leaves chopped

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Pumpkin Curry
  1. Heat 2 tablespoons of oil in a large pot over medium heat. Add a bay leaf and a cinnamon stick. Let them sizzle for about 30 seconds.
  2. Add 1 ¼ cups of finely chopped onions. Cook for 6-7 minutes until the onions turn golden brown.
  3. Stir in ½ tablespoon of ginger paste and ½ tablespoon of garlic paste. Sauté for an additional minute.
  4. Mix in the dry spices: 1½ teaspoons of garam masala, ½ teaspoon of cumin powder, 1½ teaspoons of coriander powder, ¼ teaspoon of turmeric, and 1-2 teaspoons of red chili powder. Stir for 1-2 minutes.
  5. Add 350 grams of diced pumpkin and 1 ¼ cups of diced tomatoes to the pot. Stir-fry for 2-3 minutes.
  6. Cover the pot and let the mixture cook for about 5-6 minutes.
  7. Pour in the boiling water and add 1 cup of cooked chickpeas and ¾ cup of coconut milk or almond milk. Bring to a gentle boil and then reduce heat.
  8. Simmer for about 15-20 minutes, or until the pumpkin is fork-tender.
  9. Check the consistency of your Pumpkin Curry and adjust seasoning if necessary. Garnish with ¼ cup of chopped fresh coriander leaves.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 250IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This Pumpkin Curry is easy to customize with proteins such as chickpeas or tofu.

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