Indian Pumpkin Curry

Name: Indian Pumpkin Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: ½ tbsp oil or water (for an oil-free option); 1 medium onion, chopped (110 g); 1 cup carrots, chopped (150 g); ¾ cup bell pepper, chopped (80 g); 3 garlic cloves, minced; 2-inch piece fresh ginger, minced (5 cm); 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 (500 g); ½ – 1 cup vegetable broth (120-240 ml); ¾ cup canned coconut milk (180 ml); 6-8 leaves fresh kale, chopped (or spinach); Fresh herbs for garnish (e.g., parsley, cilantro); Lime or lemon juice for drizzling; Cooked rice for serving

Recipe By:

Jesseca

Posted:

July 17, 2025

Updated:

July 17, 2025

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There’s something incredibly comforting about a cozy bowl of Indian Pumpkin Curry (One Pot Recipe). It’s the kind of dish that wraps you in a warm hug, making any meal feel special. You only need one pot to whip it up, which keeps things simple and fun. Plus, pumpkins are not just for fall; they shine in any season when you think about how you can use them creatively. If you’re looking for a meal that’s nourishing without being complicated, this recipe is a gem.

As we stir together flavors from spices, fresh veggies, and creamy coconut milk, you’ll find a blend that pleases the palate and nourishes the body. Plus, it’s naturally vegan and gluten-free, making it a fantastic choice for all your friends and family. So grab your apron and a pot, and let’s make magic happen with this vibrant, hearty dish that’s perfect for busy weeknights or a lazy weekend dinner.

Why This Recipe Works

One-pot meals are like the superheroes of the kitchen. They are quick, easy, and less messy. This Indian Pumpkin Curry embraces that simplicity, allowing you to enjoy the cooking process without the chaos of multiple pots and pans.

What makes this recipe stand out is the balance of flavors. The spices blend beautifully with fresh ingredients, creating a symphony of tastes that dances on your palate. Each spice complements the sweetness of the pumpkin, making it a delight for your taste buds.

Moreover, this curry is easily customizable. If you have seasonal produce or pantry staples hanging around, toss them in! Carrots, bell peppers, and kale all offer their unique textures while ensuring your meal is nutritious and delicious.

Why You’ll Love This Indian Pumpkin Curry (One Pot Recipe)

Imagine sitting down to a warm bowl of comfort that satisfies your cravings while being healthy. This Indian Pumpkin Curry is perfect for cozy dinners or meal prep. It’s a fantastic option for those hectic weeknights when cooking can feel overwhelming. Simply cook a big batch, and you have meals ready for the week ahead!

What’s more, it’s vegan and gluten-free, allowing everyone to enjoy it. You won’t compromise on taste or health — the spices and fresh veggies work together so well that you may have trouble believing it’s health-conscious. It’s a delicious way to include plenty of healthy vegetables without sacrificing flavor.

Ingredients

Gathering your ingredients is the first step to a delightful cooking experience. Here’s what you’ll need:

½ tbsp oil or water (for an oil-free option)
1 medium onion, chopped (110 g)
1 cup carrots, chopped (150 g)
¾ cup bell pepper, chopped (80 g)
3 garlic cloves, minced
2-inch piece fresh ginger, minced (5 cm)
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 (500 g)
½ – 1 cup vegetable broth (120-240 ml)
¾ cup canned coconut milk (180 ml)
6-8 leaves fresh kale, chopped (or spinach)
Fresh herbs for garnish (e.g., parsley, cilantro)
Lime or lemon juice for drizzling
Cooked rice for serving

Preparing the Pumpkin Curry

Heat the Vegetables

Start by heating the oil in a large pot over medium heat. Toss in the chopped onion, carrots, and bell pepper. Sauté these veggies for about 4-5 minutes until they soften a bit. This will create a lovely base for your curry.

Add Aromatics

Next, stir in the minced garlic and ginger. You should start to smell that fragrant goodness within a minute. Cooking the aromatics early ensures every bite is packed with flavor.

Combine the Spices and Base

Now it’s time to bring in the spice party! Mix in the curry powder, turmeric, cumin, salt, smoked paprika, and black pepper with the veggies. This step is crucial as it builds the flavor profile. Then, add in the passata, pumpkin puree, vegetable broth, and coconut milk. Stir everything together until it’s well combined and colorful.

Simmer the Curry

Bring this delightful mixture to a simmer. Cook on low heat for about 5-8 minutes or until the veggies are tender. It’s during this time that the flavors marry beautifully.

Stir in Greens

After simmering, stir in the chopped kale or spinach into the pot. Let it simmer for another 1-2 minutes just until the greens are wilted. This not only adds vibrant color but also boosts the nutritional value. Don’t forget to taste the curry before serving — adjust seasonings as needed!

Serve and Enjoy

Scoop out the steaming curry over a bed of cooked rice or alongside naan bread. A drizzle of fresh lime or lemon juice elevates the flavors, and a garnish of fresh herbs adds a beautiful touch.

Serving Suggestions

Pair with rice or quinoa for a wholesome meal.
Serve with naan or chapati to make it feel authentically Indian.

Tips for Success

Adjust the spice levels based on your preferred heat. If you’re someone who enjoys the heat, add a bit more spice!
Using fresh vegetables enhances both flavor and nutrition. Shop local whenever possible!
For an extra protein kick, consider adding cooked chickpeas to the mix.

Variations

Feeling adventurous? Switch it up by substituting pumpkin with butternut squash or sweet potato. You can also throw in your favorite vegetables like zucchini or peas, making it a versatile dish that fits your taste preferences.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
When you’re ready to enjoy it again, reheat gently on the stovetop or in the microwave.

Pairing Ideas

Enjoy this curry with a cooling side of cucumber salad or raita, which balances the spices perfectly.
For a delightful drink, pair it with a light Indian-inspired beverage like chai or lassi.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, using fresh pumpkin is a great idea! Simply roast or steam it before pureeing for this recipe.

2. Is this recipe suitable for meal prep?
Absolutely! This curry stores well in the refrigerator and develops even more flavor as it sits.

3. What can I use instead of coconut milk?
For a different flavor profile, try almond milk or cashew cream. Both will give a lovely creaminess to the dish.

4. Can I freeze the curry?
Yes, the curry freezes beautifully. Just make sure to thaw it before reheating, and you’re all set!

5. How spicy is this curry?
The spice level is customizable. If you enjoy a kick, feel free to add red pepper flakes to the curry.

This Indian Pumpkin Curry is more than just a meal; it’s an experience. It invites flavors, creates comfort, and offers a glimpse of vibrant Indian cuisine. Whether it’s a chilly night or an imaginative dinner, let this one-pot recipe bring warmth and joy to your table!