Indian Pumpkin Curry (Print)
A fragrant Indian-inspired one-pot curry combining creamy pumpkin purée with aromatic spices and fresh vegetables.
# What You'll Need:
→ Aromatics & Base
01 -
½ tbsp oil or water (for oil-free option)
02 -
1 medium onion (110 g), chopped
03 -
3 garlic cloves, minced
04 -
5 cm fresh ginger, minced
→ Vegetables
05 -
150 g carrots, chopped
06 -
80 g bell pepper, chopped
07 -
6-8 leaves fresh kale, chopped (or spinach)
→ Spices
08 -
½ tbsp curry powder
09 -
¾ tsp ground turmeric
10 -
1 tsp ground cumin
11 -
¾ tsp salt (adjust to taste)
12 -
½ tsp smoked paprika
13 -
¼ tsp black pepper (adjust to taste)
→ Liquids & Base
14 -
125 g passata or tomato sauce
15 -
500 g pumpkin puree (fresh or canned)
16 -
120-240 ml vegetable broth
17 -
180 ml canned coconut milk
→ For Serving
18 -
Fresh herbs (parsley or cilantro) for garnish
19 -
Lime or lemon juice to drizzle
20 -
Cooked rice or naan bread
# How to Make It:
01 -
Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes until softened.
02 -
Stir in minced garlic and fresh ginger, continuing to sauté for a further minute until fragrant.
03 -
Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir thoroughly to combine all ingredients.
04 -
Bring the mixture to a simmer. Reduce to low heat and cook for about 5-8 minutes until vegetables are tender. Optional: Add cooked chickpeas for additional protein.
05 -
Add the chopped kale and simmer for a further 1-2 minutes, then turn off the heat.
06 -
Taste and adjust seasonings with additional salt, pepper, or red pepper flakes for heat if desired.
07 -
Serve warm with rice or naan bread. Garnish with fresh herbs and a drizzle of lime or lemon juice.
# Additional Notes:
01 -
For homemade pumpkin puree: Slice pumpkin in quarters, remove seeds, and peel the skin. Rub with a little oil and bake at 205°C for 40-60 minutes until tender. Process in a blender until smooth.
02 -
For a chunky curry variation, chop pumpkin into 2.5 cm pieces before baking (reduce baking time to 30 minutes) and reserve some chunks to add to the finished curry.
03 -
Adjust vegetable broth amount based on your pumpkin puree consistency - use less if the puree is runny, more if it's firm.
04 -
For a creamier curry, increase coconut milk and reduce vegetable broth proportionally.
05 -
Dairy-free cream alternatives like oat cream or soy cream can replace coconut milk if preferred.