This Pumpkin Curry recipe is warming, cosy, aromatic and delicious. It pairs well with both rice or roti and is the perfect recipe to use up surplus Autumn Pumpkin. The Pumpkin is simmered with Coconut Milk, Mustard Seeds and Spices. It is Vegetarian, Gluten Free and Dairy Free.
Pumpkin Curry Recipe
I don't know about you but I am all Pumpkin'd out.
I have made so many Pumpkin based dishes lately including Pumpkin Muffins, Pumpkin Bread, Starbucks Pumpkin Loaf, Pumpkin Bundt, Pumpkin Soup..and the list goes on.
We are right in the middle of Pumpkin season and I am loving the Autumnal vibes but I don't think I can make any more Pumpkin based recipes!
This recipe is a recipe I learnt from my friends sister in law. She was down for the holiday's, I just happened to be there and it really was love at first bite.
It reminds me of many South Indian Curry recipes but without the Tamarind.
Variations for Pumpkin Curry
This is a really easily adaptable Curry:
Coconut Cream - Use Coconut Cream instead of Milk.
Chillies - Use Fresh Green Chillies or Dry Red Chillies.
Chickpeas - Adding Chickpeas or Brown Chickpeas (Kala Chana) to this curry works really well.
Daal - Adding boiled Red split lentils works well. You would need to adjust the seasoning though.
Root Veg - You can add other root veg to this curry or even leafy veg. Potatoes work well.
Squash - Use Butternut Squash instead.
Roast Pumpkin - You can roast the Pumpkin with Oil and Garlic for 45 minutes on GM 6/200 C instead and then add it into the curry at the end.
Ingredients in Pumpkin Curry
Pumpkin: This dish tastes delicious with this most Pumpkin varieties but opt for something sweeter. The smaller ones available in most supermarkets labelled Jack o Lantern or Cooking Pumpkin work best.
Onion: This is cooked till golden brown and adds another layer of flavour.
Spices: The whole spices used here are mustard seeds and dry red chillies. The powdered spices used are cumin powder, turmeric powder, chilli powder, cinnamon, curry powder and garam masala. Ginger and Garlic are also used. The Ginger is optional but I like to use it because it is very warming for the cooler months.
Tomato - Pureed tomatoes or simmered to add a slight tang.
Ghee: This dish tastes best when made with ghee but coconut and veg oil also work well.
Brown Sugar: A hint of this brings out the flavour of the Pumpkin.
Coconut Milk: makes the curry creamy and delicious.
How to make Pumpkin Curry
Cut Pumpkin into half, remove seeds. Remove skin and cut into Chunks. Or Cut into wedges, then remove skin and cut into 1.5 inch Chunks.
Warm Ghee over medium high heat in a deep pot.
Once hot add Mustard Seeds, Curry Leaves and Red Chillies.
Once the mustard seeds begin to crackle, turn the heat down and add chopped Onion.
Cook for 15 minutes until golden brown. Keep an eye on it though and adjust timing accordingly.
Add Ginger and Garlic and cook for 2 -3 minutes. (You can also add this in with the Onions and just cook everything together like I did on this occassion).
Add Tomato and cook for 8 - 10 minutes over low until the oil seperates at the edges.
Add Curry Powder, Cinnamon, Cumin, Chilli, Garam Masala and Brown Sugar. Cook on low for 3 minutes.
Add the Coconut Milk and Salt.
Add the diced Pumpkin and simmer covered over low heat for 25 - 40 minutes depending on the Pumpkin variety and thickness.
What to serve with Pumpkin Curry
Salads usually include:
More Veg Curries:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
- 2 lb Pumpkin
- 2 tbsp Ghee or Coconut/Veg Oil
- 2 tsp Mustard Seeds
- 12 Curry Leaves Fresh
- 2 Dry Red Chillies
- 1 Red Onion Diced
- 1 inch Ginger Crushed, Optional
- 7 cloves Garlic Crushed
- 100 ml Tomatoes Blended
- 2 tsp Curry Powder I use Madras
- ¾ tsp Cinnamon Powder
- 1 tsp Cumin Powder
- ½ tsp Turmeric Powder
- 2 tsp Kashmiri Chilli Powder or 1 tsp Red Chilli Powder
- 1 ⅓ tsp Garam Masala Powder
- Large pinch Light Brown Sugar
- 400 ml Coconut Milk
- Cut Pumpkin into half, remove seeds. Remove skin and cut into Chunks. Or Cut into wedges, then remove skin and cut into 1.5 inch Chunks.
- Warm Ghee over medium high heat in a deep pot. Once hot add Mustard Seeds, Curry Leaves and Red Chillies.
- Once the mustard seeds begin to crackle (around 30 seconds). Turn the heat down and add chopped Onion. Cook for 15 minutes until golden brown. Keep an eye on it though and adjust timing accordingly.
- Add Ginger and Garlic and cook for 2 minutes.
- Add Tomato and cook covered for 8 - 10 minutes over low until the oil seperates at the edges.
- Add Curry Powder, Cinnamon, Cumin, Chilli, Garam Masala and Brown Sugar. Cook on low for 3 minutes.
- Add the Coconut Milk and Salt. MIx through.
- Add the diced Pumpkin and simmer covered over low heat for 25 - 40 minutes depending on the Pumpkin variety and thickness.
Variations for Pumpkin Curry
What to serve with Pumpkin CurryThis Curry is usually served as a side alongside other curries such as Tandoori Murgh Tikka Masala with Rice like this one and Chappati. Salads usually include: Kachumber Salad Onion Raita