There is something about a pot of curry bubbling on the stove that makes the whole house feel warmer. This Indian pumpkin curry is creamy, gently spiced, and packed with vegetables, and it is naturally vegan and gluten free.
It uses fresh or canned pumpkin purée, so you can make it in October or in the middle of July.
Indian Pumpkin Curry Recipe: A Creamy, One-Pot Vegan Meal 27
Best of all, everything cooks in one pot, on the stovetop or in an Instant Pot, so cleanup stays simple and the flavors have time to blend.
I love how this curry tastes like fall without feeling heavy. The sauce starts with pumpkin purée and coconut milk, then gets its character from classic Indian spices and curry powder, not the lemongrass and lime leaves you would find in a Thai pumpkin curry.
The result is rich and creamy, yet light enough that a big bowl still feels good afterward.
It is the kind of recipe that works just as well for a dinner party as it does for a random Tuesday. Serve it with naan and rice, or with whatever grain is already in your pantry.
Prep takes about 13 minutes and cooking takes about 12 minutes, so you are looking at roughly 25 minutes from cutting board to table.
Indian Pumpkin Curry Recipe: A Creamy, One-Pot Vegan Meal 28
I have packed leftovers for lunch more times than I can count, which says a lot about how well this curry holds up. You can simmer it on the stovetop or use the pressure cooker method when you are short on time.
Either way, you end up with tender vegetables in a golden, fragrant sauce.
The vegetables do more than fill space. Onion, carrot, and bell pepper soften into the sauce, while the kale goes in at the very end so it keeps a little bite. Between the pumpkin and the coconut milk, the sauce is thick enough to cling to rice without turning gluey.
The Ingredients
Everything here is easy to find at a regular grocery store. Here is the full list:
½ tbsp oil or water, if you prefer an oil free version
1 medium onion (about 110 g), chopped
1 cup carrot (about 150 g), chopped
¾ cup bell pepper (about 80 g), chopped
3 cloves garlic, minced
2 inch piece of fresh ginger (about 5 cm), minced
½ tbsp curry powder
¾ tsp ground turmeric
1 tsp ground cumin
¾ tsp salt, or more to taste
½ tsp smoked paprika
¼ tsp black pepper, or more to taste
½ cup passata or tomato sauce (about 125 g)
2 cups pumpkin purée (about 500 g)
½ to 1 cup vegetable broth (120 to 240 ml)
¾ cup canned coconut milk (about 180 ml)
6 to 8 leaves fresh kale, chopped, or use spinach
For serving, you can also add fresh herbs such as parsley or cilantro, a drizzle of lime or lemon juice, and cooked rice.
A few notes on the key ingredients. Canned pumpkin purée works beautifully and keeps this a weeknight recipe. If you want chunky pieces of pumpkin in the finished curry, you will need to roast and purée your own, using a culinary pumpkin such as sugar pumpkin or kabocha rather than a jack o lantern variety.
Passata can be swapped for tomato sauce or tomato purée, but not tomato paste, which is far too concentrated. Full fat coconut milk gives the creamiest result.
Light coconut milk, or a dairy free oat or soy cream, will also work if that is what you have on hand.
For the spices, garam masala can stand in for the curry powder, and you can choose a mild, medium, or hot curry powder depending on how much heat you like. The onion, garlic, and ginger form the aromatic base, so try not to skip them.
Optional add ins and recipe variations:
This curry is very forgiving, so feel free to make it your own. Here are the variations I reach for most often.
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Swap the vegetables: broccoli, peas, green beans, bok choy, eggplant, asparagus, cauliflower, sweet potato, collard greens, or spinach all work in place of, or alongside, the kale.
Add heat: stir fresh chili in with the garlic and ginger, or use chili paste, chili powder, or cayenne.
Warm it up with cinnamon: about ¼ teaspoon stirred in with the other spices adds a gentle sweetness.
Try a South Indian or Sri Lankan style version: add ⅓ to ½ cup grated coconut. Toast it lightly in a dry pan until golden and stir some in, or toast and grind all of it into the sauce.
Give it a Thai twist: replace the curry powder with Thai yellow or red curry paste, adjusted to taste.
Add protein: chickpeas, lentils, other legumes, tempeh, or extra firm tofu all fit nicely here.
Garnish with crunch: lightly toasted cashews or pumpkin seeds scattered over the top.
How to Make Creamy Pumpkin Curry
If you are using homemade pumpkin purée, make it first following the method in the recipe notes below, then start the curry.
Stovetop Method
Chop the onion and carrot finely, cut the bell pepper into bite sized pieces, and mince the garlic and ginger, so everything is ready before the pan gets hot.
Indian Pumpkin Curry Recipe: A Creamy, One-Pot Vegan Meal 30Indian Pumpkin Curry Recipe: A Creamy, One-Pot Vegan Meal 31
Heat the oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4 to 5 minutes, stirring often.
Stir in the garlic and fresh ginger and sauté for 1 more minute.
Add all the spices, the passata, the pumpkin purée, the vegetable broth, and the coconut milk. Stir to combine.
Bring the mixture to a simmer, then lower the heat and let it cook gently for about 5 to 8 minutes, or until the vegetables are fork tender. If you like, add cooked chickpeas here for extra protein.
Add the chopped kale and let it simmer for another 1 to 2 minutes, then turn off the heat.
Taste and adjust the seasonings, adding more salt, pepper, or red pepper flakes if you like it spicy.
Serve with rice or naan bread and enjoy warm.
Instant Pot Method
If you would rather use a pressure cooker, this is a great option on a busy night. Set the Instant Pot to SAUTE and cook the onion, carrot, and bell pepper in the oil for about 3 minutes, then add the garlic and ginger for 1 more minute and stir in all the spices.
Add the passata, pumpkin purée, broth, and coconut milk, stir, seal the lid, and cook on MANUAL for 2 minutes. Quick release the pressure and open the lid carefully.
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If you are using chickpeas, add them now along with the chopped kale, stir, close the lid, and let the kale wilt for a few minutes. Taste, adjust the seasonings, and serve warm.
How to Serve Coconut Pumpkin Curry?
Naan bread and rice are my favorite pairings, and basmati, white, jasmine, or brown rice all work well. Quinoa makes a nice change of pace, and cauliflower rice keeps things lower in carbs.
A dollop of unsweetened dairy free yogurt is lovely on top if you made the curry spicy. I also like to set it out next to appetizer style dishes such as spring rolls when I am feeding a crowd, since the curry plays nicely with lighter bites.
How to Store
Let the curry cool completely before storing it. Keep it in an airtight container in the fridge for 3 to 4 days, or freeze it for 2 to 3 months. Honestly, the flavor is even better on day two.
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Reheat gently on the stovetop or in the microwave until piping hot, and add a splash of coconut milk or broth if the sauce has thickened in the fridge.
Recipe Notes and Tips
A few small habits make a real difference here.
Temper your spices. Toasting them in a little oil until fragrant, before the liquid goes in, deepens the flavor of the whole pot.
Cook out of season. Canned pumpkin purée or butternut squash lets you make this curry any time of year. The flavor shifts slightly with squash, and that is a good thing.
Watch the liquid. Pumpkin purée varies in consistency. If yours is runny, use less broth. If you want it creamier, increase the coconut milk relative to the broth.
Go chunky if you like. Reserve some roasted pumpkin pieces and stir them in at the end instead of puréeing everything.
If your pumpkin purée is thin, start with the smaller amount of broth and add more only if the curry really needs it. You can always loosen a thick curry, but you cannot easily thicken a watery one.
Indian Pumpkin Curry Recipe: A Creamy, One-Pot Vegan Meal 34
Homemade pumpkin purée: halve or quarter the pumpkin, remove the seeds, peel it, rub the flesh with a little oil, and bake at 400°F (205°C) for 40 to 60 minutes until tender. For a chunky curry, cut the pumpkin into wedges and then 1 inch pieces, bake for about 30 minutes, blend until smooth, and reserve some chunks.
For reference, here is the source nutrition per serving.
Nutrient
Per serving
Calories
200
Carbohydrates
24 g
Protein
4 g
Fat
12 g
Saturated fat
8 g
Fiber
7 g
Sugar
10 g
FAQs
What is the best way to make vegan Indian pumpkin curry creamy?
The creaminess comes from canned coconut milk and pumpkin puree. The canonical recipe uses ¾ cup of canned coconut milk and 2 cups of pumpkin puree, which creates a rich, velvety sauce. For an extra creamy texture, you can increase the coconut milk ratio slightly or add a splash of cashew cream.
Can I make Indian pumpkin curry in an Instant Pot?
Yes, this recipe can be made in an Instant Pot using the SAUTE function to cook the onion, carrot, and bell pepper. After adding the spices, passata, pumpkin puree, broth, and coconut milk, cook on MANUAL for 2 minutes with a quick release. Stir in cooked chickpeas and kale after cooking, then close the lid to allow the kale to wilt.
What vegetables can I substitute or add to this pumpkin curry?
You can swap the kale for spinach, or add other vegetables like broccoli, peas, cauliflower, sweet potato, or green beans. The canonical recipe includes onion, carrot, and bell pepper as the base vegetables. For extra protein, add cooked chickpeas, lentils, or cubed extra-firm tofu.
How do you store and reheat leftover Indian pumpkin curry?
Store the curry in an airtight container in the refrigerator for 3 to 4 days. It also freezes well for 2 to 3 months. Reheat gently on the stovetop or in a microwave, adding a splash of water or vegetable broth if the sauce has thickened. The flavors often deepen overnight, making leftovers even tastier.
Indian Pumpkin Curry (One Pot Recipe) There is something about a pot of curry bubbling on the stove that makes the whole house feel warmer. This Indian pumpkin curry is creamy, gently spiced, and packed with vegetables, and it is naturally vegan and gluten free.
Total Time:25 min
Ingredients
Scale
½ tbsp oil or water, if oil-free 1 medium (110 g) onion, chopped 1 cup (150 g) carrot, chopped ¾ cup (80 g) bell pepper, chopped 3 cloves garlic, minced 2 inch (5 cm) fresh ginger, minced ½ tbsp curry powder ¾ tsp ground turmeric 1 tsp ground cumin ¾ tsp salt, or less/more to taste ½ tsp smoked paprika ¼ tsp black pepper, or less/more to taste ½ cup (125 g) passata or tomato sauce 2 cups (500 g) pumpkin puree, see notes 1/2–1 cup (120–240 ml) vegetable broth, see notes ¾ cup (180 ml) coconut milk, canned (see notes) 6–8 leaves fresh kale, chopped (or use spinach) Fresh herbs, to garnish e.g. parsley, cilantro Lime juice or lemon juice, to drizzle Cooked rice, to serve
Instructions
1-Heat oil in a pan over medium: Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes. 2-Stir in garlic and fresh ginger and: Stir in garlic and fresh ginger and sauté for a further 1 minute. 3-Add all spices, passata, pumpkin puree, vegetable: Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine. 4-Bring the mixture to a simmer: Bring the mixture to a simmer. Let simmer on low heat for about 5-8 minutes or until the veggies are tender. Optional: You can also add cooked chickpeas for additional protein. 5-Finally, add the kale and let simmer: Finally, add the kale and let simmer for a further 1-2 minutes, then turn off the heat. 6-Taste and adjust seasonings: Taste and adjust seasonings. Add more salt, pepper, and/or red pepper flakes (if you like it spicy), etc. to taste. 7-Serve with rice or naan bread: Serve with rice or naan bread. Enjoy warm!
Last Step:
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