This simple pumpkin curry is creamy and hearty, with yummy, spicy flavors. It's loaded with protein and is perfect either by itself or served over basmati rice or quinoa.
You might also like these recipes for curried acorn squash, zucchini kofta curry and butternut squash curry.
Table of Contents
Hearty, flavorful pumpkin curry
This one-pot pumpkin curry is a simple recipe that gives this wonderful winter squash a chance to shine without overwhelming its naturally delicious flavor.
Winter squashes are wonderful in Indian curries. In this pumpkin curry the sauce with garam masala and cayenne complements the sweetness of the pumpkin, allowing this healthful veggie to shine.
There's also a good dose of protein here in the form of vegan meat, but you can skip it if you want a thinner pumpkin curry, or substitute it with brown lentils.
The tomato, onion and ginger-garlic base add lots of great flavor to this curry and the garam masala and cayenne add spicy, rich notes. Use a good vegetable stock or mushroom stock for even more flavor.
As the cook you will love that the curry is one-pot and takes just 30 minutes to make (you might need some extra time to prep the pumpkin if you don't buy it pre-cut). The recipe is nut-free, gluten-free and soy-free and, with just 12 grams of net carbs in a serving, it can even be enjoyed by someone eating a plant-based low-carb diet.
If you have omnivores at home this is a great dish to serve them. The vegan meat makes the dish hearty and meaty while keeping it divinely plant-based and healthy -- and did I say stunningly delicious?
Ingredients
How to make pumpkin curry
1. Heat oil. Add onions with a bit of salt and saute over medium heat until they begin to brown.
2. Stir in the ginger garlic paste and saute for 30 seconds.
3. Stir in the tomatoes and cook until they become quite pulpy.
4. Add cayenne and turmeric and mix in.
5. Stir in the vegan meat and add a cup of vegetable stock or water.
6. Add the pumpkin cubes to the pot and mix. Bring to a boil. Cover and simmer until the pumpkin is tender, about 10 minutes.
7. Stir in the coconut milk and mix it in.
8. Add the garam masala to the curry, bring to a boil, lower heat to a simmer and let the curry cook another 10 minutes for all the flavors to merge. Garnish with cilantro. Serve hot.
Pumpkin curry FAQs
You can use any variety of pumpkin (except the large pumpkins used to carve jack-o'-lanterns). My favorite to use in this curry recipe is a sugar pumpkin. Kabocha squash, acorn squash and butternut squash will work too.
It's moderately spicy, perhaps mildly spicy even for someone who adores heat in their food. You can adjust the spice level up by using more cayenne.
You definitely can, although it does add a lovely, hearty, cozy thickness and the protein, of course. You can also replace the plant-based meat with two 14-oz cans of brown lentils or chickpeas (garbanzo beans).
As with most curries and stews, this curry tastes even better the next day, so it's definitely a good make-ahead candidate.
You can add veggies like green or red bell peppers, green beans, broccoli, cauliflower and carrots. For a great mixed veg recipe, try my fan-favorite vegetable curry.
I haven't tried this curry with pumpkin puree but I think it could actually work quite well. The puree would make this curry thicker and would work well with the vegan meat.
Serve the pumpkin curry with coconut milk over a bed of basmati rice or jeera rice or quinoa. If you are eating low-carb, serve the curry over cauliflower rice.
There are so many veggies in this curry you don't really need a vegetable side. But if you have the time, make these Bombay potatoes. They are delicious with the pumpkin.
Serve some poppadum on the side for a nice crunch.
Curry leftovers can be stored in the fridge for up to four days. Freeze the curry for up to three months in an airtight container or freezer-safe container. Reheat curry on the stovetop or in the microwave until heated through.
Recipe card
Pumpkin Curry
Ingredients
- 1 tablespoon oil (coconut oil or any vegetable oil)
- 1 medium onion (finely diced)
- 1 heaping tbsp ginger garlic paste
- 2 medium tomatoes (finely chopped)
- 1 teaspoon cayenne (or paprika. Use more cayenne for more heat)
- ½ teaspoon turmeric
- 14-16 oz vegan ground beef (I used Beyond Beef but any variety is fine)
- 1 cup mushroom stock (or vegetable stock/vegetable broth)
- 4 cups pumpkin (cut in a ½-inch dice)
- 14 oz full fat coconut milk
- 1 tablespoon garam masala
- Salt to taste
- 2 tablespoons cilantro (chopped, for garnish. Optional)
Instructions
- Heat oil in large pot or Dutch oven. Add onions with a bit of salt and saute over medium heat until they begin to brown.
- Stir in the ginger garlic paste and saute for 30 seconds.
- Stir in the tomatoes and cook until they become quite pulpy.
- Add cayenne and turmeric and mix in.
- Stir in the vegan meat and add the stock or water.
- Add the pumpkin cubes to the pot and mix. Bring to a boil. Cover and simmer until the pumpkin is tender, about 10 minutes.
- Stir in the coconut milk and mix it in.
- Add the garam masala to the curry, bring to a boil, lower heat to a simmer and let the curry cook another 10 minutes for all the flavors to merge. Garnish with cilantro, if using. Serve hot.
Nutrition Information
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John-Mark says
You said: "with just nine grams of net carbs in a serving...."
And yet, the nutritional information for this recipe shows:
Carbohydrates: 15g - Fiber 4g = 11g Net Carbs per serving.
Am I missing something here?
Vaishali Honawar says
That was a typo. It should be 12 grams net carbs, which is still pretty low for anyone watching their carbs. Thanks for pointing out.
Aditi V. says
Hello! This looks good! Can I use canned pumpkin instead of fresh? What would be the conversion? Thanks!
Aditi V. says
Never mind. I made this with one can of pumpkin (around 2 cups of puree) and used lite coconut milk. It turned out great! Thank you for the recipe!
Vaishali says
Awesome, happy it worked out with the purée. Thanks for the feedback.
Neerali Parag says
Loved this curry. It was easy and quick and It really hit the spot on what was a freezing cold winters night. Had it With fresh white basmati rice. My 2 year old also devoured it. Can’t wait to enjoy leftovers today.
Thank you for this recipe.
Vaishali says
Hi Neerali, so happy you loved it! Thanks for letting me know. 💕