Indian Pumpkin Curry highlights the sultry Indian spices and smooth creamy texture. This comforting and hearty vegetarian curry is our fall favorite. Serve it over basmati rice for a delicious gluten-free and vegan meal.
Creamy tender potatoes and sweet pumpkin chunks laced with spicy green chilis simmered in creamy peanut coconut curry. How amazing does that sounds ! This pumpkin curry recipe is full of flavors, hearty and satisfying. I crave this alluring combination of flavors all.the.time! And I am sure you will too.
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This scrumptious potato pumpkin curry is perfect one pot meal. I love these 30-minute quick and easy recipes for busy weeknight dinners. I am including Instant Pot and Stove Top instructions to make this vegetarian curry.
Earthy peanuts and coconut make this luscious dreamy creamy curry very satisfying. It is one of those Simple spices BIG flavors meal. This mild Pumpkin Curry is kid friendly and loved by even the most devout carnivores. I know it's tried and tasted.
Recipe Highlights
- It is easy, quick and one pot meal
- Gluten free, vegan and nutritious
- Makes a comforting meal that whole family will love.
- It's affordable -very budget friendly and wholesome meal.
Ingredients
Vegetables : Hearty root vegetables pumpkin and potatoes. ( for added fiber and color you can also add carrots, parsnips or butternut squash or peas)
For the curry sauce : we are blending together roasted peanuts and coconut ( fresh/ frozen or dry) along with green chilies and ginger.
Oil Tempering : All of this yummy goodness gets cooked in oil tempered with cumin seeds, curry powder and turmeric. Heavenly healthy!
Other ingredients : To round up the flavors, we dust it with salt and pepper and a good squeeze of lemon juice. There you have it friends - tantalizing Pumpkin Potato Curry.
Substitutions / Variations
Spices : As always, you can switch up the spices and vegetables used. You can use either Garam Masala or Curry Powder to make this delectable curry. Potatoes and pumpkins take up very well to both these spice blends.
I sometimes use Thai Curry Paste to make it Thai Pumpkin Curry. That is simply delicious too. You can omit some spices depending upon the spice tolerance.
How to make Indian Pumpkin Curry?
- You start off by chopping the pumpkin and potatoes into bite size pieces.
- Make curry sauce or gravy by blending together peanuts, coconut and spices. Alternatively, you could also use coconut milk and peanut butter.
- You temper the oil with cumin seeds and toss all the ingredients in the pan along with water. Curry is ready when potatoes and pumpkin pieces are fork tender.
- Add in turmeric and curry powder and lemon juice. Give it a good stir and voila. Your curry in a hurry is ready to dazzle.
Storage
Store the leftover pumpkin curry in an airtight container for up to 4 days in the refrigerator. You can also use this curry as a meal prep and office lunches.
Adding a few Amazon Affiliate links in case you want to buy things used in making this delicious Indian Pumpkin Curry.
Serving Suggestions
- Simply spoon over this curry with fragrant basmati Jeera rice for yummy dinner or lunch. Other grains like cooked quinoa, couscous or faro will pair as well.
- Typically we serve Indian curries with roti ( thin flatbread) or naan to soak up luscious velvety gravy.
- The image below showcases one of our family favorite weeknight Indian meal. I paired this Pumpkin curry with one dry curry Potato Subji and cut onions along with rice and roti.. simple bliss and pure deliciousness!
Indian Curry Recipes
Speaking of curries, we love whipping up some delicious and easy curries in our ProfusionCurry Kitchen. You will love some of these wholesome colorful curries for wonderful weeknight meals.
- Rajam Masala - Indian red beans curry
- Aloo Matar - Potato and Peas Curry
- Chana Masala - Hearty chickpeas curry
- Dum Aloo - Creamy Baby potato curry
- Palak Paneer - Spinach and Indian Cheese Curry
Other Pumpkin Recipes
I love cooking with pumpkin. Not just fall season but all year round. Pumpkin Hummus is my favorite healthy snack dip. I love using prepared pumpkin puree in Pumpkin Pancakes, Pumpkin Spice Muffins, Pumpkin Cookies and Pumpkin Waffles.
It can also double as Indian Fasting Recipe or Vrat kha khana. Simply skip the turmeric and curry powder/ garam masala from the preparation.
Indian Pumpkin Curry is made using fresh pumpkin cubes and potatoes with coconut, peanut , curry powder, garam masala and a few other ingredients. This mildly spicy curry is great served with rice or roti.
Yes. Fresh pumpkin is rich in vitamins and beta carotene, minerals and antioxidants. It's also low calorie and fiber rich. Learn why you should include pumpkin in your diet here.
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📖 Recipe
Indian Pumpkin Curry - Instant Pot Option
Equipment
Ingredients
- 1 cup pumpkin diced
- 1 cup potatoes diced
- 2 hot green peppers chili peppers
- 1 teaspoon grated ginger
- ¼ cup peanuts
- ¼ cup grated coconut fresh / frozen or dry
- 1 Tablespoon oil
- ¼ teaspoon cumin seeds
- 1 teaspoon curry powder or garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon lemon juice
- Salt and pepper - adjust per taste
Instructions
- Peel and cut the potatoes and pumpkin into bite size pieces.
- Using a high speed blender, puree the coconut, peanuts, ginger and green chilies with some water. You can make it coarse grind ( which I prefer) or smooth puree depending upon your texture preference.
Instant Pot Pumpkin Curry
- Turn the InstantPot on Sauté mode. Once it displays hot, add oil and cumin seeds. Add the cut up vegetables and curry sauce. Add water. Mix everything well.
- Close the InstantPot lid. Set the valve at SEALING. Choose Manual or pressure cook setting for 4 minutes. And let it do the cooking.
- After the pressure cooker is done cooking, wait on Keep Warm Timer for 5-7 minutes and then release the leftover pressure. Carefully open the lid.
- Add in turmeric and curry powder and lemon juice. Give the good stir so everything mixes well together. Adjust salt and pepper if needed. Spoon the curry in the serving bowl and Devour!!
Stove Top Pumpkin Curry Instructions :
- Heat oil in Dutch oven or kadhai on Medium high heat. Once oil is heated, add cumin seeds and let them sputter. Add the cut up vegetables and ground puree. Add water. Mix everything well.
- Cover the pan. Lower the heat to medium low. And let the curry cook for 10-15 minutes. Check intermittently to make sure there is enough water to prevent burns at the bottom.
- Curry is cooked when the potatoes are fork tender. Turn off the heat. Add in turmeric and curry powder and lemon juice. Give the mixture a good stir so everything mixes well together. Adjust salt and pepper if needed. Spoon the curry in the serving bowl and Devour!!
Notes
- In order to retain it's nutritional values I prefer to add turmeric and curry powder after it's done cooking.
- For WFPB cooking, you can skip oil tempering and use the water saute instead.
- For a true dump and go recipe, you can also skip the oil tempering and dump everything in InstantPot and let it cook.
Nutrition
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This recipe first appeared on ProfusionCurry on October 25, 2019
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