Indian Pumpkin Curry (vegan,1 pot recipe)

Jump to Recipe Print RecipeLast Updated on Easy one pot pumpkin curry flavored with Indian spices and coconut milk. Perfect fall recipe to make and enjoy. It’s vegan too. Tender pumpkin cooked in coconut milk with warm aromatic spices, mint and coriander leaves and served with warm nan and rice. Simple and comforting dish to enjoy on weeknights. Easy 1 pot dish, vegan and comes together in under 40 minutes. More Curry recipes from the blog – Paneer Butter Masala Edamame Curry Mixed Vegetable Coconut Curry Ridge Gourd Peanut Curry Mini Bell Pepper Curry, video If you want to try a stir fry with pumpkin , try this green & orange pumpkin stir fry Are you looking for some dessert to enjoy after your meal? Do try these – moist banana bread // chocolate ricotta mousse // chocolate covered strawberries How to make Indian style Vegan Pumpkin Curry (step by step pics) 1)Wash and peel the pumpkin and cut them to bite size cubes. 2) Heat the coconut oil in a large pot in medium heat. Add the cumin seeds and the cinnamon stick and fry for twenty seconds. 3) Add the onion, pinch of salt and turmeric powder and cook for few minutes till onions turn light brown. 4) Add the chopped ginger. garlic and green chily ( if using) and saute for 30 seconds. 5) Now add in the tomato and cook till mushy. 6) Add the coriander powder, garam masala, red chily powder, salt, brown sugar and tomato paste. Cook for 30 to 45 seconds until fragrant. 7) Now add in the pumpkin and coat the pumpkin with all the spices and cook for 2-3 minutes. 8) Add the coconut milk and water and stir. Bring it to a gentle boil, and reduce the heat to low-medium and cook the pumpkin curry for 15 minutes stirring in between. 9) Taste the curry and adjust the water and spices. Add mint, coriander leaves and lemon juice and simmer for 3-4 minutes. 10) Serve this Indian style pumpkin curry with nan or rice of choice. Pumpkin curry recipe card- Print Recipe 0 from 0 votes Indian Pumpkin Curry – Tender pumpkin cooked in coconut milk with warm aromatic spices, mint and coriander leaves and served with warm nan and rice. Prep Time14 minsCook Time35 mins Course: Main CourseCuisine: IndianKeyword: coconut, indian curry, pumpkin, vegan curry Servings: 3 Author: Madhu Ingredients3 cups cubed pumpkin pieces1 medium onion, diced2 medium ripe tomato2 inch ginger, peeled and minced2 cloves garlic, peeled and minced1 cup coconut milk2 tsp tomato paste1 green chily, optional1 tsp coriander powder1 tsp red chily powder, or to taste3/4 tsp garam masala1/2 tsp coconut sugar, or pure maple syrupsalt to tastefew mint leaves, choppedhandful of coriander leaves, chopped2 tbsp coconut oil2 cups water, adjust according to how thick you prefer the curryspices-1/2 tsp turmeric powder1.5 tsp coriander powder, or to taste1 tsp garam masala, or curry powder1 tsp red chilly powder, to taste1/2 tsp cumin seeds1/2 inch cinnamon stick InstructionsWash and peel the pumpkin and carefully cut them to bite size cubes. Set a side. Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and the cinnamon stick and fry for twenty seconds. Add the chopped onion, quarter tea spoon of salt and turmeric powder. Cook the onion till soft, about 5 minutes. Add the chopped ginger. garlic and green chily and saute for 30 seconds. Now add in the chopped ripe tomato and cook till mushy. Its important to use ripe tomato in the recipe to get the best taste. Add the coriander powder, garam masala, red chily powder, salt, coconut sugar and tomato paste. Cook for 30 to 45 seconds until fragrant. Now add the pumpkin cubes and coat the pumpkin with the spices and cook for 2-3 minutes. Add the coconut milk and water and stir the curry. Bring the curry to a gentle boil, and reduce the heat to low-medium and cook it for 15 minutes stirring in between. Taste the curry and adjust the water and spices. Add mint, coriander leaves and lemon juice and simmer for 3-4 minutes. Let the curry rest for few minutes before serving. Serve the pumpkin curry with nan, chapathi, quinoa or rice of choice. This Pumpkin Curry was first published on Nov 7, 2006. It was updated and republished on Oct 16,2019. Pumpkin Stir Fry Spiced pumpkin pancakes Stay ConnectedClick to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Like this:Like Loading... Related