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–+ servings
Indian pumpkin curry with rice.

Indian Pumpkin Curry

Keri Bevan
This Indian pumpkin curry is everything you want in a curry. It's warm and comforting with just the right blend of intoxicating spices. Plus, it's packed with nourishing vegetables, chickpeas and coconut milk.
5 from 48 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner
Cuisine Indian
Servings 4 servings
Calories 547 kcal

Ingredients
 
 

  • 1 onion finely chopped
  • 1 teaspoon ginger finely chopped
  • 2 cloves garlic minced
  • 1 red chili pepper deseeded and minced
  • 2 cups tomatoes chopped
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 2 cans light coconut milk
  • 4 cups pumpkin or butternut squash chopped into bite size pieces
  • 2 cans chickpeas
  • 1 handful fresh coriander (cilantro)

Instructions
 

  • Heat the olive oil in a large saute pan or casserole dish, and add onion. Saute for 3-5 minutes, or until the onion begins to soften. Add the ginger, garlic and chillies and tomatoes, and saute for another 3 minute. Add the turmeric, garam masala, curry powder and saute for 1 more minute.
  • Chop the pumpkin or squash into bite size pieces.
  • Add the coconut milk and bring to a boil. Reduce the heat and add pumpkin and chickpeas. Put the lid on the pan and simmer for 30 minutes, adding water at regular intervals if the the curry gets dry.
  • Remove the lid from the pan, and simmer for 5-10 minutes to thicken up the curry. Garnish with cilantro and serve with steamed rice.

Notes

❄️Storage Instructions

Refrigerator

Allow the curry to cool completely after cooking, then transfer to an airtight container. Glass or plastic containers work best. Make sure the curry is submerged in the sauce before sealing the container. This prevents discoloration. Refrigerate for up to 4 days.

Freezer

Indian pumpkin curry freezes well for longer term storage. First cool the curry completely. Then, transfer to freezer bags or airtight containers, making sure to remove as much excess air as possible. It should stay fresh in the freezer for up to 3 months.
To reheat, thaw pumpkin curry overnight in the refrigerator before reheating on the stove top over medium-low heat until hot, adding water if needed to thin.

Nutrition

Calories: 547kcalCarbohydrates: 75gProtein: 20gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 182mgPotassium: 1253mgFiber: 18gSugar: 16gVitamin A: 10737IUVitamin C: 42mgCalcium: 145mgIron: 8mg
Keyword Indian pumpkin curry, pumpkin curry, vegan curry, vegetable curry
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