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Indian pumpkin curry

Indian Pumpkin Curry

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 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course dinner
Cuisine Indian
Servings 4 people
Calories 234 kcal


  • 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 tumeric
  • 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)


  • 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 coriander and serve with steamed rice.


Calories: 234kcalCarbohydrates: 23gProtein: 3gFat: 14gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 168mgPotassium: 698mgFiber: 3gSugar: 7gVitamin A: 10686IUVitamin C: 40mgCalcium: 52mgIron: 2mg
Keyword Indian pumpkin curry, pumpkin curry, vegan curry, vegetable curry
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