Embark on an aromatic culinary journey with this pumpkin curry inspired by autumn vibes. Bursting with fresh pumpkin and a medley of spices, it elevates Cooking With Pumpkin into an unforgettable experience. Enjoy a Dairy Free Curry that captures fall’s essence in every spoonful, celebrating hearty flavors in every bite.

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I’ve been experimenting with a one pot Indian Pumpkin Curry that’s perfect for the cooler months and it’s loaded with nutrition. I started by sautéing chopped red onion, minced garlic and grated ginger in some cooking oil until they got soft and aromatic.

Then I tossed in diced pumpkin along with a can of diced tomatoes and full-fat coconut milk, mixed with a cup of vegetable broth. The dish gets its signature flavor from cumin seeds, turmeric powder, red chili powder, ground coriander and garam masala.

These spices not only create a warm, robust flavor but also add a nutritional kick with antioxidants. I also stir in fresh spinach towards the end to boost vitamins and minerals.

Optional chickpeas give it an extra protein boost and a little lemon juice brightens everything up. I love this recipe because it’s naturally dairy-free, gluten free and has that cozy autumn vibe perfect for fall curry nights.

Why I Like this Recipe

I really love this pumpkin curry recipe because it’s just so comforting and flavorful. It’s an Indian inspired one pot curry that’s super creamy, loaded with veggies and naturally dairy free so it’s great for anyone avoiding dairy. Plus, with the Instant Pot option, it makes dinner a lot easier on busy nights.

Here are a few specific reasons why I really like it:

1. I love how the spices like cumin, turmeric and ginger make the dish warm and inviting; it almost feels like a hug in a bowl.
2. I really enjoy that it’s a one pot recipe so the clean up is a breeze and nothing gets lost in the process.
3. I appreciate that its loaded with nutritious veggies like pumpkin, spinach, and tomatoes and even has optional chickpeas if you want extra protein.
4. I like that it’s flexible enough to be made in an Instant Pot or on the stove, so I can adapt it based on what kitchen tools I have handy.

All in all, this curry is a perfect mix of comfort food and healthiness, and it never fails to brighten my day even when the recipe seems a little flawed sometimes!

Ingredients

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Pumpkin: Rich in fiber and beta carotene, lends natural sweetness and earthy flavor.
Coconut milk: Adds creaminess and healthy fats, balancing spices with a smooth rich taste.
Red onion: Offers antioxidants and a slight sharpness, deepening the curry flavor.
Garlic: Provides a pungnt aroma and boosts immunity while naturally enhancing taste.
Ginger: Fresh and zesty, it infuses a warm spice that cuts through the coconut cream.
Tomatoes: Adds tanginess and vitamins, brightening the dish with a subtle sour note.
Chickpeas: Optional protein-packed ingredient that adds a hearty texture and nutty flavor.
Vegetable broth: Provides a savory base that melds all spices harmoniously in one pot.

Ingredient Quantities

2 cups diced pumpkin (peeled and seeded, about one small pumpkin)

1 medium red onion, chopped

4 garlic cloves, minced

1 tbsp fresh ginger, grated

1 can (14 oz) diced tomatoes

1 can (14 oz) full-fat coconut milk

1 cup vegetable broth

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chili powder (or adjust to taste)

1 tsp ground coriander

1 tsp garam masala

2 tbsp cooking oil

1 tsp salt (plus more to taste)

2 cups fresh spinach

Optional: 1 can (15 oz) chickpeas, drained and rinsed

Optional: 1 tbsp lemon juice for brightness

Optional: Fresh cilantro for garnish

How to Make this

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1. Heat the oil in a large pot or your Instant Pot on sauté mode. Add the cumin seeds and let em sizzle for about 30 seconds.

2. Toss in the chopped red onion, minced garlic, and grated ginger. Give it a stir and cook until the onions start to soften.

3. Now mix in the turmeric, red chili powder, and ground coriander. Stir them into the onions for about a minute until they become fragrant.

4. Add the diced pumpkin, canned diced tomatoes (with their juices), coconut milk, vegetable broth, and salt. Stir until everything is combined.

5. If you are using chickpeas, pour them in now and stir them into the mix.

6. If you’re using an Instant Pot, cancel the sauté mode, lock the lid, and set it to high pressure for 5 minutes. If cooking on the stove, let it simmer gently until the pumpkin is tender.

7. Once done, perform a quick pressure release if using an Instant Pot, then mix in the fresh spinach. Let the spinach wilt with the heat.

8. Finally, stir in the lemon juice for a touch of brightness, top with fresh cilantro if you like, and serve hot over rice or naan. Enjoy!

Equipment Needed

1. Instant Pot or a large pot (and a stove if you’re goin with the pot)
2. Cutting board and sharp knife (for chopping the pumpkin, red onion, garlic, and ginger)
3. Grater (to grate the ginger)
4. Measuring spoons and cups (to get those spices and liquids right)
5. Wooden spoon or spatula (for stirrin all the ingredients together)
6. Can opener (to open the diced tomatoes, coconut milk, and chickpeas if you use them)
7. A lid (for the pot if you ain’t usin an Instant Pot)

FAQ

Can I use canned pumpkin instead of fresh pumpkin?

Yeah, you can use canned pumpkin. Just keep in mind that canned pumpkin might have a different texture and flavor so you might need to tweak the spices.

Can I make this recipe vegan?

Absolutely! All the ingredients are plant based so its naturally vegan if you dont use any optional ingredients that are not.

Is it possible to add meat to this curry?

Sure, if meat is your thing. Just sear your meat separately and add it later in the cooking process so it cooks through without overdoing the pumpkin.

Can I substitute spinach with any other greens?

Yep, you can use kale or even chard. Just keep an eye on the cook time cause they might be heartier than spinach.

How spicy is this curry?

It isnt super spicy usually but you can always adjust the red chili powder amount to suit your heat tolerance.

Indian Pumpkin Curry (One Pot Recipe) Substitutions and Variations

If you can’t find pumpkin, try using butternut squash or acorn squash instead, they work really well.
Instead of full-fat coconut milk, you can use light coconut milk or even almond milk with a bit of coconut extract.
If vegetable broth is not around, use a homemade broth made from bouillon cubes mixed with water.
No spinach? Kale or mustard greens can be a good swap, they cook kinda similar.
Don’t have garam masala? Mix a pinch of cardamom, cinnamon and cloves as a rough replacement.

Pro Tips

1. Make sure you heat the oil until it’s really hot before you add the cumin seeds, because letting them sizzle properly really brings out a great flavor so dont rush that part.

2. Keep an eye on your onions when you’re cooking them with garlic and ginger; stir them a lot so they dont start to burn, since slightly charred onions will change the flavor in a not-so-good way.

3. If you’re using the Instant Pot, be careful with the pressure release timing so the pumpkin stays firm enough and doesnt turn into mush.

4. Lastly, always taste as you go and adjust the salt, lemon juice, and chili powder to suit your own taste, because sometimes a little extra tang or spice can really make the dish pop.