Easy pumpkin curry recipe- Indian style rich, creamy yet light vegan and gluten free pumpkin curry with chickpeas. This whole recipe is made in one pot, I have used instant pot but you can easily use a pressure cooker or pan on stove top.
So hearty, wholesome and delicious with piping hot steamed basmati rice. Perfect weeknight curry recipe, better than takeouts!
For more curry recipes do check rajma masala, tofu corn curry, instant pot dal, chickpea potato curry recipes.
Indian Style Pumpkin Curry
I crave nothing more than a piping hot bow of curry as the weather cools down. The weather here has been so pleasant in the last few days with a nip in the air. With seasonal pumpkin handy, this curry was meant to be.
This pumpkin curry recipe is made in the same lines of paneer butter masala expect that it is vegan and much lighter.
We do not use cashew or cream here, the curry is simmered with thick coconut milk which lends a wonderful flavor and makes the curry so creamy and rich, yet lighter than the ones made with cashews or cream.
Also to make the curry more filling and hearty, I have added a handful of chickpeas. You can also add many other ingredients, I am discussing the options in notes section. Please check.
To make this curry with pumpkin,I have used fresh seasonal yellow pumpkin. You can also use canned pumpkin or even pumpkin puree for a smoother curry.
If pumpkin is not available you can easily use butternut squash in this recipe.
Pumpkin curry tastes best with steamed long grain rice like basmati rice or thai style jasmine rice. We love this with piping hot with a side of salad or raita.
This Pumpkin Curry Is
Quick and easy to make
one pot recipe
vegan & gluten free
Indian style creamy and rich
with added chickpeas
tastes best with rice!
This pumpkin curry is inspired from cook book recipe, where pumpkin puree was used along with tomato puree in making paneer butter masala.
I liked the idea of adding pumpkin puree knowing the lovely flavor and slight sweetish taste it would. So I developed this recipe from that idea and it turned out excellent.
I have making this pumpkin curry for many years and every time I change the add ins. This time around I had some soaked chickpeas to be used up, so added them.
Here is a breakdown of ingredients for pumpkin curry.
Pumpkin Curry Ingredients
Pumpkin- You can use any variety of pumpkin here. If pumpkin is not available butternut squash works well in this recipe.
I have used fresh pumpkin but you can easily used canned or even pumpkin puree. In this recipe, we are cooking the pumpkin well until it
If you are using unsweetened store bought pumpkin puree, the total time for this curry will reduce. I have mentioned those details in the notes. If using pumpkin puree, prep time will also reduce making this a perfect weeknight curry.
Onions- Onions along with tomato is the base of this curry. I have used red onions for their sharp flavor. As we are using pumpkin and coconut milk, I like to add red onions which will balance the flavor. White onions will be kind of bland here.
Tomato puree– As in all my recipes, I have used fresh tomato puree. If you want a very smooth curry, you can blanch and puree the tomatoes.
On the other hand you can also use canned tomatoes or tomato pulp.
Coconut milk– Thick fresh and unsweetened coconut milk is added instead of cream or cashews in this pumpkin curry recipe. I have used homemade coconut milk for this recipe. If using store bought one make sure it is unsweetened and thick.
Chickpeas- Chickpeas is optional in this curry but I like to add it to make the curry more hearty and wholesome. I have used dry chickpeas that has been soaked, drained and cooked.
If using canned chickpeas, prep time for curry will reduce.
Add-ins To make this curry more hearty, wholesome and healthy I add some protein like chickpeas or vegetables in this curry. Instead of chickpeas you can also add
- pressed tofu
- mushrooms
- red lentils
- broccoli
- bell pepper
How To Make Pumpkin Curry Indian Style On Stove Top
To make this Indian style curry begin with heating a tablespoon oil in a pan or pressure cooker base.
Add cumin seeds, chopped onions and minced ginger garlic or ginger garlic paste.
Add pumpkin cubes or puree and saute well. Stir in the tomato puree too.
Next add all the spice powders, curry powder and salt. Mix well and cook for 7-8 minutes.
If you are using pumpkin cubes , add 3/4 cup water, cover and cook in medium heat for 5-6 minutes. If you have pumpkin puree proceed to next step.
Once the tomato puree and pumpkin are well cooked, add the cooked chickpeas and mix. Simmer for 3-4 minutes. Adjust the consistency of the pumpkin curry by adding 1/2 to 1 cup water if needed.
Now stir in the thick coconut milk and simmer for 2-3 minutes. Add cilantro leaves and mix well. Remove from flame.
If you want to make this curry in instant pot, please refer the detailed step by step recipe.
Recipe Notes & Tips
On cooking pumpkin- We are cooking pumpkin until it turns mushy in this curry. So if you are using pumpkin or cubes, make sure to cook it thoroughly. No need to mash it separtely, it will get mushy on cooking.
I have used pumpkin cubes in this recipe, so the cook time is mentioned accordingly. If you are using pumpkin puree, sauteing it along with tomato puree will do.
On Chickpeas– In this recipe I have used cooked chickpeas that was leftover from another recipe. So I have just simmered it for 5 minutes which is also the time for canned chickpeas.
If you are using dry chickpeas, you will have to soak and drain it first. Then either cook it beforehand or add the chickpeas directly to the curry and pressure cook for 20 minutes.
On adding vegetables- You can add vegetables like potato, bell peppers in this recipe. Here are instructions in how to add them
potatoes– par boiled, peeled and cubed, add along with chickpeas
bell pepper– sliced thin red bell pepper, add along with chickpeas
Mushrooms– chopped, add along with onions and saute.
Step By Step Instant Pot Method
Place the inner pot inside your instant pot and switch on. Press saute button.
Once it displays hot, add 2 tablespoons oil.
Add cumin seeds, chopped onions and minced ginger garlic or paste. Saute for a minute.
Add pumpkin or butternut squash cubes. Mix well and saute for a minute.
Stir in the tomato puree.
Now in goes the curry powder, turmeric powder, red chili powder and garam masala powder.
Mix well and cook for 5-6 minutes.
Once the tomatoes are well cooked, add 3/4 cup water and cover the instant pot.
Cancel saute mode, press pressure cook button and seal the pressure valve. Pressure cook for 4 minutes.
Once done, release pressure manually and open the pot.
Add the precooked chickpeas or chickpeas drained and rinsed from a can.
Mix and adjust consistency by adding 1/2 cup water if required. Add salt to taste.
Simmer the curry for 4-6 minutes or until it thickens well. Cooked pumpkin will make the curry thick.
Finally stir in the coconut milk.
Mix well and simmer for 2 minutes. Add chopped cilantro leaves and mix well.
Serve pumpkin curry hot with rice.
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Vegan Pumpkin Curry With Chickpeas
1 CUP = 250 ml
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 cup chopped onions from 1 medium onion
- 2 teaspoons ginger garlic paste
- 2 cups peeled and cubed pumpkin or butternut squash 2 cups unsweetened pumpkin puree
- 1 cup tomato puree from 2 large tomatoes
- 1/2 teaspoon turmeric powder
- 2 tablespoons curry powder
- 1 teaspoon garam masala powder
- 1 teaspoon red chili powder
- salt to taste
- 200 ml coconut milk thick, unsweetened
Instructions
- Place the inner pot inside your instant pot and switch on. Press saute button.
- Once it displays hot, add 2 tablespoons oil.
- Add cumin seeds, chopped onions and minced ginger garlic or paste. Saute for a minute.Add pumpkin or butternut squash cubes. Mix well and saute for a minute.
- Stir in the tomato puree. Now in goes the curry powder, turmeric powder, red chili powder and garam masala powder.
- Mix well and cook for 5-6 minutes. Once the tomatoes are well cooked, add 3/4 cup water and cover the instant pot. Cancel saute mode, press pressure cook button and seal the pressure valve. Pressure cook for 4 minutes.
- Once done, release pressure manually and open the pot.Add the pre cooked chickpeas or chickpeas drained and rinsed from a can.
- Mix and adjust consistency by adding 1/2 cup water if required. Add salt to taste. Simmer the curry for 4-6 minutes or until it thickens well. Cooked pumpkin will make the curry thick.
- Finally stir in the coconut milk.Mix well and simmer for 2 minutes. Add chopped cilantro leaves and mix well. Serve pumpkin curry hot with rice.
Stove Top Instructions
- To make this Indian style curry begin with heating a tablespoon oil in a pan or pressure cooker base.
- Add cumin seeds, chopped onions and minced ginger garlic or ginger garlic paste. Add pumpkin cubes or puree and saute well. Stir in the tomato puree too. Next add all the spice powders, curry powder and salt. Mix well and cook for 7-8 minutes.
- If you are using pumpkin cubes or butternut squash cubes , add 3/4 cup water, cover and cook in medium heat for 5-6 minutes. If you have pumpkin puree proceed to next step.
- Once the tomato puree and pumpkin are well cooked, add the cooked chickpeas and mix. Simmer for 3-4 minutes. Adjust the consistency of the pumpkin curry by adding 1/2 to 1 cup water if needed.
- Now stir in the thick coconut milk and simmer for 2-3 minutes. Add cilantro leaves and mix well. Remove from flame.
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