Description
This Indian Pumpkin Curry is a delicious and flavorful dish featuring tender pumpkin cooked in a rich blend of spices, coconut milk, and aromatic herbs. Perfect for a comforting meal, it pairs beautifully with rice, roti, naan, or other flatbreads. The recipe is easy to make and can include chickpeas for added protein, making it a wholesome and satisfying vegetarian option.
Ingredients
Scale
Vegetables and Legumes
- 350 grams pumpkin (12 ounces, about 2 ½ to 3 cups diced)
- 1 cup chickpeas (cooked or canned, optional)
- 1 ¼ cup onions (finely chopped, 1 large onion)
- 1 ¼ cup tomatoes (deseeded & finely chopped, 2 large or 1 cup tomato puree)
- 1 green chilli (optional, chopped, Indian/Thai or Serrano peppers)
- ¼ cup coriander leaves (finely chopped)
Spices and Seasonings
- ½ tablespoon ginger paste (or ½ inch fresh ginger, peeled & grated)
- ½ tablespoon garlic paste (or 4 to 5 grated cloves)
- 1 to 1 ½ teaspoon salt (½ + 1 tsp, divided)
- 1 to 2 teaspoons Kashmiri red chilli powder (adjust to taste)
- 1½ teaspoon garam masala (1 + ½ tsp, divided, more if desired)
- ½ teaspoon cumin powder
- 1½ teaspoons coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon fennel powder (optional)
- 1 tablespoon Kasuri methi (dried fenugreek leaves, optional)
- 1 to 1½ teaspoon amchur powder (or tamarind paste or lemon juice, adjust to taste)
- 1 teaspoon jaggery (or brown sugar, optional)
- 1 Indian bay leaf (or 1 sprig curry leaves, optional)
- 2 inch cinnamon piece (or ½ inch cassia, optional)
- 1 star anise (optional)
Other Ingredients
- 3 tablespoons oil
- 1 to 1 ½ cups hot water (add in batches)
- ¾ cup coconut milk (or 4 tablespoons almond flour blended with ½ cup water)
Instructions
- Prepare the ingredients: Dice the pumpkin into 2 ½ to 3 cups pieces. Finely chop the onions and tomatoes (or use tomato puree). Chop the green chilli if using. Measure and keep all spices and other ingredients ready.
- Sauté spices and aromatics: Heat 3 tablespoons of oil in a pan over medium heat. Add the Indian bay leaf, cinnamon piece, and star anise if using. Sauté briefly until fragrant. Add finely chopped onions and sauté until they turn translucent and soft.
- Add ginger, garlic, and green chilli: Stir in the ginger paste, garlic paste, and chopped green chilli. Cook for 1-2 minutes until the raw smell disappears.
- Add tomatoes and spices: Add the finely chopped tomatoes or tomato puree along with salt (half the salt), Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, fennel powder (if using), and half the garam masala. Cook the mixture until the oil starts separating from the masala and tomatoes become soft, about 5-7 minutes.
- Add pumpkin and chickpeas: Add the diced pumpkin and chickpeas (if using) to the pan. Mix well to coat the pumpkin with the spice mixture.
- Add water and simmer: Pour 1 to 1 ½ cups of hot water gradually as required to cover the pumpkin. Stir gently. Add the star anise and cinnamon stick if not added earlier. Cover and simmer on low-medium heat for about 25-30 minutes or until the pumpkin is tender and cooked through.
- Add coconut milk and finish seasoning: Once the pumpkin is cooked, stir in the coconut milk (or almond flour mixture). Add the remaining salt, jaggery (if using), amchur powder (or tamarind paste/lemon juice), Kasuri methi, and remaining garam masala. Cook uncovered for another 5-7 minutes on low heat to blend all flavors.
- Garnish and serve: Turn off the heat and garnish with fresh coriander leaves. Serve the pumpkin curry hot with rice, roti, naan, or any preferred flatbread.
Notes
- This pumpkin curry is versatile and can be served with rice, roti, poori, naan, or dosa for a wholesome meal.
- Chickpeas can be used for extra protein, making the curry heartier, but they are optional.
- Kashmiri red chilli powder gives a vibrant color without adding too much heat; adjust according to your spice preference.
- If you don’t have Kasuri methi or fennel powder, you can skip them without significantly affecting the flavor.
- Use jaggery or brown sugar to balance the acidity and add a subtle sweetness, enhancing the overall flavor profile.
- For a vegan version, ensure to skip jaggery or use a vegan-friendly alternative and omit or replace any non-vegan ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 9 g
- Sodium: 401 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 19 mg
