Imagine a bowl of warm, creamy curry filled with tender pumpkin cubes, fragrant Indian spices, and a touch of coconut. This Indian Pumpkin Curry brings cozy comfort and bold flavor together in under 30 minutes—perfect for weeknight dinners or when you want something nourishing but not fussy. Whether served over rice or with warm naan, this curry hits all the right notes with its subtle sweetness, spice and satisfying texture.
What Is Indian Pumpkin Curry / Why It’s Special
Indian Pumpkin Curry is a one-pot dish where pumpkin (or squash) is simmered in a fragrant blend of onions, tomatoes, garlic, ginger and warming Indian spices. What makes it special is the balance of warm spice and natural sweetness from the pumpkin, paired with the richness of coconut milk or cream for that luxurious comfort. It’s vegan-friendly, easy to adapt, and hearty enough to feel like a full meal without being heavy.
Ingredients You’ll Need
- 1 medium pumpkin or butternut squash (about 4–5 cups peeled and cubed)
- 2 tablespoons neutral oil (such as vegetable or coconut oil)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds (optional)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large tomato, chopped (or 1 cup canned diced tomatoes)
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon chili powder (adjust for heat)
- Salt, to taste
- 1 cup light coconut milk (or dairy cream)
- ¼ cup water or vegetable broth (optional, to adjust consistency)
- Fresh cilantro (coriander) leaves, for garnish
- Lemon or lime wedge, for serving
Optional Add-Ins:
- ½ cup cooked chickpeas for added protein
- A handful of spinach or kale, stirred in at end
- A pinch of garam masala added just before serving for extra fragrance
Step-by-Step Instructions
Step 1: Prepare the Pumpkin
Peel the pumpkin or squash, remove the seeds, and cut into 1-inch cubes. Set aside.
Step 2: Sauté the Aromatics and Spices
Heat the oil in a large pot or deep skillet over medium heat. Add the cumin seeds (and mustard seeds if using) and let them sizzle for about 30 seconds. Then add the chopped onion and cook until translucent, about 4–5 minutes. Stir in the garlic and grated ginger and cook another minute until fragrant.
Step 3: Add Tomato and Spices
Add the chopped tomato (or canned tomatoes) to the pot. Then stir in turmeric, ground coriander, ground cumin, chili powder and a pinch of salt. Cook for about 2 minutes, stirring, until the tomato starts to soften and the spices are aromatic.
Step 4: Simmer the Pumpkin
Add the cubed pumpkin to the pot and mix to coat with the spice mixture. Pour in the coconut milk and a bit of water or broth if needed to just cover the pumpkin. Bring to a gentle simmer, cover, and cook for about 15 minutes or until the pumpkin is tender.
Step 5: Finish and Garnish
Once the pumpkin is soft, taste and adjust salt and spice levels. If using spinach or kale, stir it in now until wilted. Sprinkle fresh cilantro over the top and squeeze a lemon or lime wedge before serving.
Tips / Variations / Why You’ll Love It
- Tip: Use sugar-pumpkin, kabocha or butternut squash if regular pumpkin is too firm; these varieties cook more evenly and stay tender.
- Tip: For a thinner curry, add more water or broth; for a richer sauce, reduce liquid or add full-fat coconut milk.
- Variation: Add cooked chickpeas or paneer cubes to make it extra hearty.
- Variation: Make it spicier by adding chopped fresh green chili or cayenne pepper.
- Why You’ll Love It: This curry is simple but flavorful, full of texture from the soft pumpkin, and satisfying without being heavy. It’s perfect for flexing vegan or vegetarian meals and pairs beautifully with rice or flatbread.
FAQs
Q1. Can I use frozen pumpkin or squash instead of fresh?
Yes, frozen cubed pumpkin or squash works well. Just adjust cook time slightly until tender.
Q2. How long will leftovers last?
Stored in an airtight container in the fridge, this curry keeps for about 3–4 days. The flavors deepen over time.
Q3. Can I make this gluten-free or dairy-free?
Absolutely. Use coconut milk (or other plant-based cream) and ensure no added thickeners with gluten. The recipe is naturally gluten-free when using pure spices and plain tomato.
Q4. What should I serve it with?
It’s delicious with steamed rice, jasmine or basmati, or with Indian flatbreads like naan or roti. For a lighter option, serve over quinoa or cauliflower rice.
Conclusion
This Indian Pumpkin Curry is a beautiful blend of comfort-food ease and bold flavors warm spices, creamy sauce, tender pumpkin everything comes together in one pot. Whether it’s a busy weeknight or a relaxed weekend meal, this dish brings both nourishment and satisfaction.
✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram because comfort should always be this delicious!