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: A Creamy One Pot Vegan Meal

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

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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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Prep Time: 13 min
Cook Time: 12 min
Method: Stovetop

Nutrition

Calories: 200
Sugar: 10 g
Fat: 12 g
Saturated Fat: 8 g
Carbohydrates: 24 g
Fiber: 7 g
Protein: 4 g