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Creamy Indian Pumpkin Curry

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Creamy Indian Pumpkin Curry is a vibrant and comforting dish that highlights the natural sweetness of pumpkin, enriched with creamy coconut milk and aromatic spices. This delightful curry is not only easy to prepare but also offers an explosion of flavors from cumin, coriander, and garam masala. It’s perfect for cozy dinners or festive occasions, whether served over steamed rice, paired with warm naan, or enjoyed as part of a larger meal. With its plant-based ingredients, this recipe caters to various dietary preferences while delivering a satisfying culinary experience. Ready in just under 40 minutes, this creamy curry is sure to become a staple in your kitchen.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 12 green chilies, chopped (optional, for heat)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional)
  • 4 cups pumpkin, peeled and cubed
  • 1 can (14 ounces) coconut milk
  • 1/2 cup vegetable broth or water
  • Salt, to taste
  • Fresh cilantro, chopped, for garnish
  • Optional: 1 tablespoon lemon juice for brightness

Instructions

  1. In a large pan, heat the vegetable oil over medium heat. Add cumin seeds and sauté until fragrant.
  2. Add the chopped onion and cook until translucent (about 5 minutes).
  3. Stir in the minced garlic, grated ginger, and optional green chilies; cook for another 1-2 minutes.
  4. Add the ground spices (coriander, turmeric, garam masala) and toast for about 1 minute.
  5. Mix in pumpkin cubes along with coconut milk and vegetable broth; stir well and bring to a gentle simmer.
  6. Cover and cook for 15-20 minutes until pumpkin is tender. For creaminess, mash some pumpkin pieces with a spoon or use an immersion blender.
  7. Season with salt to taste and garnish with fresh cilantro before serving.

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