Creamy Indian Pumpkin Curry
Let me share this amazing Indian-inspired pumpkin curry with you. It's pure comfort food with the creamiest pumpkin and the most incredible blend of spices. I love how everything comes together in one pot whether you're using your stovetop or Instant Pot. Perfect for those chilly evenings when you want something warm and satisfying.
Why This Curry Works
Y'all this isn't just any curry. It's packed with good-for-you ingredients like fresh veggies and protein-rich chickpeas plus it's naturally vegan and gluten-free. Whether you're meal prepping or need a quick weeknight dinner it's always a winner.
What You Need
- The Star: Two cups pumpkin puree fresh or canned both work great.
- Rich Base: One cup passata or tomato sauce.
- Extra Liquid: Two cups low sodium veggie broth.
- Creamy Touch: One cup coconut milk full fat makes it dreamy.
- Spice Mix: Curry powder turmeric cumin paprika salt and pepper.
- Fresh Flavor: Onion garlic and fresh ginger.
- Extra Veggies: Carrot bell pepper and kale for color.
- For Cooking: Just a tablespoon of oil.
- Optional Extras: Chickpeas cinnamon or coconut if you like.
Let's Make Curry
- Prep Time
- Chop those veggies mince your garlic grate ginger get that pumpkin ready if using fresh.
- Start Cooking
- Heat your oil cook onions carrots and peppers until soft add garlic and ginger.
- Add The Goods
- Stir in all those gorgeous spices then add your liquids pumpkin and coconut milk.
- Let It Simmer
- Give everything about 10 minutes to get tender add chickpeas if you're using them.
- Final Touch
- Drop in that kale let it wilt make sure your seasonings are just right.
Serving Your Curry
This curry is perfect over warm basmati rice with naan bread on the side. Want to keep it light? Try cauliflower rice. Don't forget fresh cilantro a squeeze of lime and some toasted pumpkin seeds on top.
Tips For Success
Toast those spices first it makes such a difference in flavor. Play with the broth amount to get your perfect thickness. Want more texture? Leave some pumpkin chunks whole. Adding chickpeas or lentils makes it extra filling.
Saving For Later
This curry gets even better overnight. Keep it in the fridge for about 4 days or freeze up to 3 months. When reheating add a splash of broth or coconut milk to bring back that creamy texture.
Frequently Asked Questions
- Can I use canned pumpkin?
Yes! Both store-bought and homemade pumpkin puree work well. Just adjust the broth based on puree consistency.
- What can I substitute for coconut milk?
Any dairy-free cream works - try oat or soy cream if you don't like coconut flavor.
- Can I add protein?
Cooked chickpeas make a great addition for extra protein. You can also serve with tofu.
- What greens can I use?
Kale or spinach both work well. Add at the end to maintain nutrients and color.
- How can I make it spicier?
Add red pepper flakes or fresh chili to taste. You can also increase the curry powder.