Pumpkin Potato Curry – Instantpot , Vegan

Pumpkin Potato Curry highlights the sultry Indian spices and meaty texture. This comforting and hearty vegetarian curry is our fall favorite. Serve over basmati rice for a delicious gluten-free and vegan meal.

Creamy potatoes and sweet pumpkin laced with spicy green chiilis ? Are you feeling the alluring combination?

Then there are earthy peanuts and coconut making it luscious dreamy creamy curry. Simple spices BIG flavors!!

This curry is quick and easy to make in electric pressure cooker like InstantPot or on the stove top.

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Pumpkin Potato Curry served along with basmati rice, cut onion and chutney. This scruptious curry is easy to make in Instantpot.

This One Pot Pumpkin Curry is kid friendly and loved by even the most devout carnivores. I know it’s tried and tasted !!

It also freezes and reheats well. So go ahead make a big batch so there are few more lunches or dinners taken care of in one go !!

When ready to enjoy, simply thaw in the microwave in 2-minute intervals until warm.

You will love this Pumpkin Coconut Vegetarian Curry because

  • It is easy, quick and one pot meal
  • It’s gluten free, vegan and nutritious
  • Makes a comforting meal that whole family will love.
  • It’s affordable -very budget friendly but wholesome meal.

Adding a few Amazon Affiliate links in case you want to buy things used in making this delicious Indian Pumpkin Curry :

CLose up shot of Pumpkin Curry

WHAT ARE THE INGREDIENTS OF PUMPKIN POTATO CURRY?

Hearty root vegetables such as pumpkin and potatoes. ( for added fiber and color you can also add carrots, parsnips or butternut squash or peas)

For the curry, we are blending together roasted peanuts and coconut ( fresh/ frozen or dry) along with green chilies and ginger. creamy laced with pungent spicy..delish !

All of this yummy goodness gets cooked in oil tempered with cumin seeds, curry powder and turmeric. Heavenly healthy!

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 !!

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. Make it your curry – just right !

How do you make Pumpkin Potato Curry ?

  1. You start off by chopping the pumpkin and potatoes into bite size pieces.
  2. Make curry sauce or gravy by blending together peanuts, coconut and spices. Alternatively, you could also use coconut milk and peanut butter.
  3. 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.
  4. 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 !!

A note about doubling this curry as Indian Fasting Recipe

This recipe resembles popular Indian curry known as Raswale Aloo or Batata Rassa. If you are not vegan, use ghee instead of oil to make tadka. Simply yumm..

It can also double as Indian Fasting Recipe or Vrat kha khana. Simply skip the turmeric and curry powder/ garam masala from the preparation.

What Do You Serve with Potato Pumpkin Curry ?

Simply spoon over some fragrant basmati rice for yummy dinner or lunch. Other grains like cooked quinoa, couscous or farro will pair well as well.

Typically we serve Indian curries with roti ( thin flatbread) or naan to soak up luscious velvety gravy.

Check out one our weeknight scrumptious Indian meal. I paired this Pumpkin curry with one dry curry Potato Subji and cut onions along with rice and roti.. pure deliciousness!!

Indian curry platter with rice, roti , cut onions , pumpkin curry and potato dry curry. This scruptious meal can me whipped under 30 minutes using Instantpot.

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.

If you make this Pumpkin Potato Indian Curry Recipe, do let us know how you like it by star rating it and leaving a comment below. We would love to hear your feedback. Use the PIN button in the recipe card or image below to pin this recipe !

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Pumpkin Potato curry with coconut and peanuts served with basamati rice in steel container.

Pumpkin Potato Curry - InstantPot , Vegan

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Creamy Pumpkin Potato Indian Curry packs in tons of flavor and meaty texture into every bite. An easy and healthy dinner recipe gets done in under 30 minutes. This Vegetable curry is vegan and gluten free.

Ingredients

  • 1 cup pumpkin diced
  • 1 cup potatoes diced
  • 2 green chiilis
  • 1 teaspoon grated ginger
  • 1/4 cup peanuts
  • 1/4 cup grated coconut ( fresh / frozen or dry)
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon oil
  • 1/2 teaspoon curry powder or garam masala
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon lemon juice
  • Salt and pepper - adjust per taste

Instructions

    InstantPot Instructions
    1. Peel and cut the potatoes and pumpkin into bite size pieces.

    2. 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.

    3. Turn the InstantPot on Saute mode. Once it displays hot, add oil and cumin seeds. Add the cut up vegetables and grind puree. Add water. Mix everything well.

    4. Close the InstantPot lid. Set the valve at SEALING. Choose Manual or pressure cook setting for 4 minutes. And let it do the cooking.

    5. After the pressure cooker beeps when it's done cooking, wait on Keep Warm Timer for 5-7 minutes and then release the leftover pressure. Carefully open the lid.

    6. Add in turmeric and curry powder and lemon juice. Give the good stir so everything mixes well together. Adjust salt and pepper if needed.

    7. Spoon the curry in the serving bowl and Devour!!

    Stove Top Instructions :
    Step 1 and 2 remain the same.

    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 Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 88mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 3g

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