Indian Pumpkin Curry (One Pot Recipe)

I love preparing this Indian inspired one pot pumpkin curry featuring tender pumpkin cubes, fresh ginger, garlic, and red bell pepper simmered with coconut milk and diced tomatoes. The aromatic spices like turmeric, cumin seeds, and curry powder combine perfectly. It is one delightful Fall Curry recipe celebrating wholesome flavors.

I’ve always been on the lookout for recipes that bring a twist to everyday meals, and my Indian Pumpkin Curry is one such dish that really caught my attention. I first experimented with 2 lbs pumpkin, beautifully peeled and cubed, together with an onion, garlic, and fresh ginger that added a lovely zing.

Adding a green chili and red bell pepper really took the flavor up a notch. I love that it’s naturally dairy free and perfect for those days when you crave gluten free comfort food without all the heaviness.

I toss in a can of diced tomatoes and full-fat coconut milk together with some turmeric, cumin seeds, curry powder, and ground coriander. It’s a fun one pot recipe specially made for my Instant Pot days when time is short but flavor is never compromised.

I like to finish it with a sprinkle of fresh cilantro and a bit of salt and water to get just the right consistency. Enjoy this fall curry as a meal with fresh pumpkin vibes!

Why I Like this Recipe

I love making this pumpkin curry because it turns out super creamy and full of flavor every time. Cooking it in one pot makes it really convenient, even when I’m in a hurry. I like how the spices, like turmeric and curry, mix perfectly with the coconut milk and fresh veggies, giving it a rich taste that fills my kitchen with an amazing aroma. Plus, it’s naturally dairy-free which is a huge bonus for me, plus it feels really hearty and satisfying.

Here are a few reasons why I like this recipe:

1. I really dig how the blend of spices brings out a burst of flavor in every bite.
2. I enjoy how quick and easy it is to throw together, especially since I only have one pot to clean up afterwards.
3. I love that it’s creamy and comforting, making it perfect for a cozy dinner any time.
4. I appreciate that it’s a dairy-free meal that doesn’t skimp on taste.

Ingredients

• Pumpkin is high in fibre, vitamins and adds naturally sweet flavour to the curry.
• Coconut milk provides creamy texture, healthy fats and a mellow richness to balance spices.
• Diced tomatoes offer acidity, fresh tang and loads of vitamin C to brighten the dish.
• Garlic adds pungency and antioxidants with a deep, earthy flavour for extra warmth.
• Fresh ginger gives a zesty kick, aids digestion and brings a lovely aroma to the curry.
• Onion infuses savory depth and sweetness while creating the flavor base for the recipe.
• Green chili adds heat and bright zest to enliven the mellow pumpkin curry.

Ingredient Quantities

• 2 lbs pumpkin, peeled and cut into cubes
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 green chili, finely chopped
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tbsp curry powder
• 1 tsp ground coriander
• Salt, to taste
• 1 tbsp oil (coconut or vegetable)
• 1 cup water (or as needed)
• Fresh cilantro, chopped (for garnish)

How to Make this

1. Heat 1 tbsp oil in your Instant Pot (or a deep pot on medium heat) and add 1 tsp cumin seeds; wait a few seconds until they start to sizzle.

2. Toss in 1 medium finely chopped onion, 3 minced garlic cloves, 1 tbsp grated ginger and 1 finely chopped green chili, stirring until the onions get soft and a bit golden.

3. Mix in 1 diced red bell pepper and stir for another 2 minutes.

4. Add 1 tsp turmeric powder, 1 tbsp curry powder and 1 tsp ground coriander; stir well so the spices mix with the veggies.

5. Now, add 2 lbs cubed pumpkin and gently stir so all cubes are coated with the spices.

6. Pour in 1 can (14 oz) diced tomatoes and 1 can (14 oz) full-fat coconut milk, then stir until all ingredients get nicely blended.

7. Pour in 1 cup water (or adjust as needed) and season with salt to taste.

8. If using an Instant Pot, lock the lid in place and cook on high pressure for 8 minutes before doing a quick release; if using a pot on the stove, let it simmer for 20-25 minutes until the pumpkin is tender.

9. Give the curry a good stir to mix all the flavors and check if you need more salt or water.

10. Garnish with freshly chopped cilantro and serve warm with your favorite rice or naan bread.

Equipment Needed

1. Instant Pot or deep pot with a lid – used for heating, mixing, and cooking all the ingredients evenly
2. Chef’s knife – needed for peeling, cubing, chopping, and dicing vegetables and aromatics
3. Cutting board – the surface for safely cutting the pumpkin, onion, red bell pepper, and green chili
4. Measuring spoons – for measuring spices like turmeric, cumin, curry powder, and coriander
5. Can opener – required for opening the diced tomatoes and coconut milk cans
6. Grater – handy for getting fresh ginger into the dish
7. Stirring spoon – for mixing spices and ingredients during cooking, ensuring every pumpkin cube is coated well

FAQ

Indian Pumpkin Curry (One Pot Recipe) Substitutions and Variations

• Pumpkin: If you cant find pumpkin, try butternut squash which gives a similar texture and sweetness
• Coconut Milk: If you’re out of full-fat coconut milk, you can use heavy cream mixed with a little coconut extract or even cashew cream as a substitute
• Fresh Ginger: No fresh ginger? You can use about 1/2 tsp of dried ginger powder instead, though the flavor might be slightly different
• Diced Tomatoes: If you dont have a can of diced tomatoes, you can crush some fresh tomatoes or use tomato puree mixed with a bit of water
• Green Chili: If the heat seems too much for you, try using a milder chili like a jalapeno (removing the seeds) or simply a pinch of red pepper flakes

Pro Tips

1. When you’re cooking in the Instant Pot, make sure to let the spices sizzle in the oil before adding the vegetables, this really brings out their flavor and stops the veggies from cooking unevenly.
2. Keep an eye on the garlic, if it browns too much, it can taste bitter so stir it in early and lower the heat if needed.
3. If you like a creamier curry, try blending part of the pumpkin after it’s cooked and mixing it back in, it’s a neat trick to adjust the texture.
4. Taste as you go and adjust seasonings gradually, sometimes a little extra salt or a squeeze of lime can really balance out the rich coconut milk and tangy tomatoes.