Indian Pumpkin Curry (One Pot Recipe)

I love exploring fall curry recipes, and this one-pot pumpkin curry has quickly become a favorite. I used pumpkin, coconut oil, garlic, ginger, and coconut milk to create a vibrant, dairy-free dish. Green chilies and chickpeas add contrasting textures and just the right hint of spice for an unforgettable meal.

I recently tried making an Indian Pumpkin Curry that totally exceeded my expectations. I start by heating up coconut oil in a one pot Instant Pot and tossing in chopped yellow onions, minced garlic and ginger while letting them release all their aromatic goodness.

Then I add in golden pumpkin cubes, a few chopped green chilies for a little kick, and a can of diced tomatoes that adds a great tang. After that, I stir in full-fat coconut milk with a cup of vegetable broth, and the spices—turmeric, cumin, coriander, a touch of cinnamon and maybe a bit of cayenne pepper if I’m feeling adventurous.

I love how the chickpeas soak up everything and make the dish extra hearty. Its rich, creamy texture marries all the flavors perfectly, making it a must try recipe especially during autumn when fresh pumpkin is in season.

Its dairy free twist keeps it light and satisfying too.

Why I Like this Recipe

I like this recipe because it’s super creamy and has a perfect mix of spices that make every bite burst with flavor. I also love that its a one-pot meal which means less time messing around in the kitchen and way less cleanup afterwards. Plus, its naturally dairy-free so I feel good about what I’m eating. Lastly, the Instant Pot version is such a lifesaver when I’m in a hurry, and the fresh cilantro on top always gives it that extra pop.

Ingredients

• Pumpkin: Packed with fiber and vitamins, adding a natural sweetness that balances spices.
• Coconut oil: Healthy fat that adds smooth texture and a subtle nutty flavor.
• Yellow onion: Gives bold flavor and antioxidants; becomes slightly sweet when cooked.
• Garlic: Boosts flavor with a spicy kick and offers antimicrobial benefits.
• Coconut milk: Rich, creamy, and a healthy fat source, making the curry luxuriously smooth.
• Chickpeas: High in protein and fiber, they help make this dish filling and hearty.
• Ginger: Fresh ginger adds warmth and a slight zing to the curry.
• Diced tomatoes: Provide tanginess and moisture, balancing the curry’s rich creaminess.
• Green chilies: Add heat for those craving a spicy kick in their meal.

Ingredient Quantities

• 1 medium pumpkin (about 2 lbs), peeled and cut into 1-inch cubes
• 1 tbsp coconut oil
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, finely minced
• 1-2 green chilies, chopped (adjust based on heat preference)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional for extra spice)
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

How to Make this

1. Heat the coconut oil in a large pot or Instant Pot on the sauté setting and add the chopped yellow onion, cooking until it softens a bit.

2. Add the minced garlic, ginger, and chopped green chilies then stir for about a minute until you smell all the flavors.

3. Mix in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper if you want extra spice and let the spices cook for around 30 seconds.

4. Pour in the diced tomatoes, full-fat coconut milk, and vegetable broth, stirring well into the mix.

5. Add the pumpkin cubes and chickpeas to the pot. Season with salt and pepper to taste and stir everything together.

6. Cover the pot with a lid and let it simmer. If you are using a stovetop, lower the heat and cook for about 20 to 25 minutes until the pumpkin is tender; for an Instant Pot, use the manual setting on high pressure for 8 minutes and then do a quick release.

7. Once the pumpkin is soft and the curry has thickened a bit, give it a good stir and check the seasoning adjust if needed.

8. Serve it hot and don’t forget to sprinkle plenty of chopped fresh cilantro over the top for a bright finish.

Equipment Needed

1. A large pot or Instant Pot with a sauté setting to heat the oil and cook the ingredients
2. A chef’s knife for chopping the yellow onion, pumpkin, garlic, ginger, and green chilies
3. A cutting board to safely chop all the fresh produce
4. Measuring spoons to accurately use the spices like turmeric, cumin, coriander, cinnamon, and cayenne pepper
5. A can opener for the diced tomatoes, coconut milk, and chickpeas
6. A wooden spoon or ladle to stir the curry while it cooks
7. A strainer to rinse the chickpeas before adding them into the dish

FAQ

Indian Pumpkin Curry (One Pot Recipe) Substitutions and Variations

• You can easily swap coconut oil for vegetable oil or olive oil if you’re in a pinch
• If you dont have a yellow onion, try using a red onion instead, it gives a slightly sweeter taste
• Instead of canned diced tomatoes, fresh tomatoes or even tomato puree can work really well for a fresher flavor
• If full-fat coconut milk isn’t available, you could use a light coconut milk or even heavy cream, though the texture might change a bit
• And if you don’t have vegetable broth on hand, chicken broth makes a decent substitute for a different twist

Pro Tips

1. You can toast the spices in the oil for a few extra seconds before adding other ingredients. This gives the curry extra depth even though its a small step.
2. If you have time, try roasting the pumpkin cubes in the oven for a few minutes before cooking. This helps bring out a sweeter, caramelized flavor that really makes a difference.
3. Taste the curry at the end and add a little extra salt if needed. Sometimes the heat from the spices can change how salty it tastes as it cooks.
4. If you love spicy food, add the green chillies gradually and keep checking the heat. It’s easier to add more than to fix it if it gets too spicy.