This fragrant Indian-inspired one-pot pumpkin curry is super creamy (using fresh or canned pumpkin purée) and loaded with veggies for a healthy, comforting, and satisfying vegetable curry! Even better, this recipe is naturally dairy-free (vegan), gluten-free, and can be cooked on the stovetop or in an Instant Pot!
One-Pot Creamy Indian Pumpkin Curry
It’s officially Fall, and I’ve been waiting impatiently to harvest our own homegrown pumpkins. And let me tell you, we have plenty, actually too many, haha! This means, along with enjoying creamy pumpkin pasta bake and pumpkin chocolate chip bread, I get to experiment with new hearty vegan pumpkin recipes like this Indian pumpkin curry.
Vegan curries are among my favorite Fall/Winter dishes, especially with options like eggplant chickpea curry, veggie pineapple coconut curry, and even Thai coconut curry soup. This creamy yellow curry ditches the Thai flavors found in many popular pumpkin curry recipes, instead, it uses classic Indian spices and curry powder. When combined with the creamy sauce, this pumpkin curry is super-rich, flavorful, and satisfying without being ‘heavy.’
The combination of ingredients and flavors make for the perfect fall curry and a great addition to any dinner party or simple mid-week meal alongside naan and rice (or your grain/side of choice). It’s also incredibly meal-prep friendly (for lunchboxes!) and made more versatile thanks to a stovetop and Instant Pot method below!
For more vegan curry inspiration, you may also like this hearty potato curry, sweet potato spinach curry, or even curried cauliflower casserole!
The Ingredients
- Pumpkin: For this Indian pumpkin curry recipe, you’ll need two cups of pumpkin puree. I made it at home (method in recipe notes); however, you could also use canned pumpkin puree (especially if you don’t mind not having chunky pumpkin pieces in the veggie curry). If using fresh pumpkin, make sure to buy a culinary version (like sugar pumpkin), not jack-o-lantern pumpkins. Kabocha squashes also work.
- Passata: If you don’t have passata, use tomato puree (not paste) or tomato sauce.
- Broth: I used vegetable broth. Use reduced-sodium if preferred.
- Coconut milk: I prefer to use full-fat coconut milk for the creamiest texture, but use light if desired. If you don’t like the coconut flavor, use dairy-free cream (like oat cream or soy cream).
- Seasonings: curry powder (choose the heat level you prefer- usually mild, medium, or hot), ground turmeric, ground cumin, smoked paprika, and salt and pepper. You could also use garam masala in place of curry powder.
- Aromatics: This simple veggie curry uses the Indian ‘trinity’ – onion (or shallot), garlic, and ginger.
- Vegetables: I used carrot, bell pepper, and kale.
- Oil: Use any neutral cooking oil. For an oil-free version, you can use water.
- To serve: I like to garnish the vegetable curry with fresh herbs like parsley or cilantro (coriander), lemon or lime juice (or wedges), and serve with some rice.
Optional add-ins and recipe variations:
- Swap out the veggies: Broccoli and peas are other favorite curry add-ins of mine. Other options include green beans, bok choy, eggplant, asparagus, cauliflower, sweet potato, collard greens, spinach, etc.
- For heat: Depending on how spicy you prefer the yellow curry, you can add fresh chili (at the same time as the garlic and ginger), chili paste, or chili/cayenne powder.
- Cinnamon: A large pinch of cinnamon (1/4 teaspoon ish) can add even more warming flavor to the coconut curry sauce.
- Coconut: For a South Indian style/Sri-Lankan pumpkin curry, you can add 1/3-1/2 cup grated coconut. Lightly fry a few tablespoons in a dry pan until browned and toasty as a garnish. OR toast it all, then grind it slightly in a processor and mix it into the curry.
- Thai twist: Swap out the curry powder for a Thai yellow or red curry paste (adjust the amount to taste).
- Protein: My favorite option for this vegan curry is adding chickpeas. However, you could also add lentils, other legumes, tempeh, or even extra-firm tofu!
- Nuts/seeds: some lightly toasted cashews or pumpkin seeds make for a tasty garnish to this hearty Indian pumpkin curry recipe. As a bonus, they add extra healthy fats, protein, and texture to the dish!
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Creamy Pumpkin Curry
If you plan to use homemade pumpkin puree, you’ll first need to prepare that (read recipe notes for method).
Stovetop Method
- Then, prepare all the vegetables, chopping the onion and carrot finely and the bell pepper into bite-sized pieces. At the same time, peel and mince the ginger and garlic.
- Next, heat the oil (or a splash of water) in a large pan over medium heat. Once hot, add the onion, carrot, and bell pepper. Sauté for 4-5 minutes, stirring often.
- Stir in the garlic and ginger and sauté for a further minute.
- Then, add all the spices, passata, pumpkin, vegetable broth, and coconut milk. Stir well to combine, then bring the mixture to a gentle simmer and reduce the heat to low.
- Allow the yellow curry to simmer for a further 5-8 minutes or until the veggies are fork-tender.
Optionally, add canned chickpeas/legumes now for added protein. They only need a few minutes to heat up in the curry sauce.
- Finally, add the chopped kale and simmer and wilt for a further 1-2 minutes. Then remove the pumpkin curry from the heat. Taste and adjust any of the seasonings to taste. For example, you could add more salt and pepper, red pepper flakes or chili powder for heat, etc. Then serve, optionally topped with parsley or cilantro and lemon/lime wedges.
Instant Pot Method
- Use the SAUTE function to sauté the onion, carrot, and bell pepper with the oil for around 3 minutes. Then add the garlic and ginger and sauté for a further minute. Next, add all the spices and stir once more.
- Add the passata, pumpkin, broth, and coconut milk, stir, close the lid, and cook on MANUAL for two minutes. Once ready, use the quick release and carefully open the lid.
- If you want to add chickpeas, do so now, along with the chopped kale. Then stir, close the lid, and allow it to wilt for several minutes.
- Finally, taste and adjust the seasonings, then serve while warm!
How to Serve Coconut Pumpkin Curry?
As with most curries, this creamy coconut pumpkin curry pairs well with naan bread and/or rice (basmati, white, jasmine rice, or brown rice – or quinoa). For a lower-carb option, use cauliflower rice. I also sometimes serve curry alongside appetizer-style dishes like spring rolls.
If you’ve bumped up the spice in your version of this Indian pumpkin curry, you could also top it with a dollop of unsweetened dairy-free yogurt.
How to Store
Store: Allow the vegan curry to cool, then transfer to an airtight container and store in the fridge for 3-4 days or in the freezer for 2-3 months. If anything, this curry tastes even better on day two!
Reheat: You can reheat the veggie curry gently on the stovetop or in the microwave until piping hot. Optionally add a splash of coconut milk or broth if the sauce has thickened.
Recipe Notes and Tips
- Toasting the spices: For extra flavor, you can temper all the spices with a little oil until fragrant before adding them to the dish.
- Enjoy out of season: You can enjoy this yellow curry out of season by either using canned pumpkin puree (which has a very long shelf life) OR replace the pumpkin with butternut squash – though the flavor will vary.
- Adjust the amount of liquid: Pumpkin puree liquid content can differ, so you may need a little less broth if the pumpkin is particularly ‘runny.’
- For a creamier curry: You can increase the ratio of coconut milk to the veg broth.
- For a chunky version: Don’t puree all the pumpkin (when using fresh pumpkin), so you still have a creamy sauce, but some chunky pumpkin pieces, too.
- To prepare the homemade pumpkin puree: Slice the pumpkin in half or quarters, scoop out the seeds, and peel the skin. Then rub with a little oil and bake at 400F/205C for 40-60 minutes, or until tender. If you want to make a chunky pumpkin curry, chop the pumpkin into wedges then 1-inch pieces before baking (and reduce baking time to around 30 minutes). When cooked, transfer the pumpkin to a blender/food processor to process until smooth (keep some chunks to one side for a chunky version).
More Vegan Pumpkin Recipes
- Pumpkin potato bake
- Vegan pumpkin cake with cashew frosting
- Vegan pumpkin pie
- Pumpkin chocolate chip bread
- Chocolate pumpkin bars
If you try this vegan Indian pumpkin curry recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Pumpkin Curry
Video
Ingredients
- ½ tbsp oil or water (if oil-free)
- 1 medium (110 g) onion chopped
- 1 cup (150 g) carrot chopped
- ¾ cup (80 g) bell pepper chopped
- 3 garlic cloves minced
- 2- inch (5 cm) fresh ginger minced
- ½ tbsp curry powder
- ¾ tsp ground turmeric
- 1 tsp ground cumin
- ¾ tsp salt or less/more to taste
- ½ tsp smoked paprika
- ¼ tsp black pepper or less/more to taste
- ½ cup (125 g) passata or tomato sauce
- 2 cups (500 g) pumpkin puree (see notes)
- 1/2-1 cup (120-240 ml) vegetable broth see notes
- ¾ cup (180 ml) coconut milk canned (see notes)
- 6-8 leaves of fresh kale chopped (or use spinach)
- Fresh herbs to garnish e.g. parsley, cilantro
- Lime juice or lemon juice to drizzle
- Cooked rice to serve
Instructions
- You can watch the video in the post for visual instructions.Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes.
- Stir in garlic and fresh ginger and sauté for a further 1 minute.
- Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
- Bring the mixture to a simmer. Let simmer on low heat for about 5-8 minutes or until the veggies are tender. Optional: You can also add cooked chickpeas for additional protein.
- Finally, add the kale and let simmer for a further 1-2 minutes, then turn off the heat.
- Taste and adjust seasonings. Add more salt, pepper, and/or red pepper flakes (if you like it spicy), etc. to taste.
- Serve with rice or naan bread. Enjoy warm!
Notes
- Pumpkin puree: Use store-bought or homemade. For homemade, slice the pumpkin in quarters, scoop out the seeds, and peel the skin. Then rub with a little oil and bake at 400F/205C for 40-60 minutes, or until tender. If you want to make a chunky pumpkin curry, chop the pumpkin into wedges then 1-inch pieces before baking (and reduce baking time to around 30 minutes). When cooked, transfer the pumpkin to a blender/food processor to process until smooth (keep some chunks to one side for a chunky version).
- Vegetable broth: Depending on your pumpkin puree, you will need to add less vegetable broth (if the puree is runny). Mine was quite firm, so I added 1 cup (check the step-by-step photos and video in the post).
- Canned coconut milk: For a creamier, richer curry, you can add more coconut milk and reduce the vegetable broth accordingly. Use a dairy-free cream (like oat cream or soy cream) if you don't like the coconut taste.
Nutrition information is an estimate and has been calculated automatically
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I am eating the curry as I type this and I could cry it is so delicious and flavourful!!! I roasted two small sweet pumpkins (as suggested in the notes) and blended them and it worked perfectly well. I also packed it with chickpeas and it didn’t take away from the brilliantly intense flavour. I would 100% reccomend that squeeze of lemon, I hope nobody leaves it out, it was brilliant. THANK YOU!
Ahhh this makes me so happy to read, Helene! 😍
I love that you roasted the sweet pumpkins — that adds such amazing depth and sweetness. And loading it up with chickpeas sounds perfect!
Thank you for taking the time to share your experience — I’m thrilled you loved it! 💛
This recipe is FABULOUS!!!! I made it exactly per the instructions as a lunch for my husband and I! Savory, filling, and packed with flavor! if I could give it 10 stars I would
Aww thank you so much, Candice! I’m thrilled you and your husband loved it — that totally makes my day! Thanks for the sweet feedback and all the stars (I’ll gladly take all 10! 😄)
If I want to use regular cream (don’t like coconut cream) would you use the same amount as the coconut cream?
Yes, you can use the same amount as the coconut milk/cream in the recipe.
Made a lot of substitutions and changes. All coconut milk – no broth. We use tomato paste in curry all the time, just add water to make up the passata if you don’t have any to hand. Added curry leaf, fenugreek, and some other spices. Substituted Kashmiri chili powder for smoked paprika. Omitted the bell pepper and substituted chopped seeded Anaheim chili peppers. Turned out great.
Sounds delicious! Love how you adapted the recipe with your own spices and ingredients.
This was such a tasty and easy recipe! I didn’t have bell pepper so subbed with squash that I had and it turned out fine. Served over rice and it was a winner even with my picky husband and baby. I’ll definitely be making this in my rotation. thank you!
That sounds wonderful, Jen! 😊 I’m so glad it worked well with squash — great idea! Happy to hear it was a hit with the whole family, even the picky eaters. Thanks so much for your sweet comment! 💛
This was my first taste of curry, let alone a vegan curry and this recipe is amazing! The blend of flavors was so rich and enjoyable that I didn’t think twice about the lack of meat once I’d had a taste! I made the recipe almost exactly as instructed, my only changes were a little bit of extra vegetable broth (about a cup and a half total) as my pumpkin puree was pretty thick. Then, I added red pepper flakes for a spicier kick at the end.
Absolutely amazing. Thank you for sharing your recipe!
That sounds amazing, Kat! I’m so happy you loved it, especially as your first ever curry! Thanks so much for trying the recipe and for your lovely feedback!
FANTASTIC RECIPE!!! Many many thanks for sharing. Made it for my guests recently and planning to prepare it again for my next guests because EVERYONE simply LOVED it!
Thank you so much, Cat! 😊 I’m really happy everyone loved it. That means a lot! Hope your next guests enjoy it just as much. 💛
Prepared this for a spaghetti squash bowl as the base for my diabetic husband. We love it used bok choy for greens and added chickpeas.
I had confidence in this recipe and made a double batch the first time I tried it. My husband (vegan) and I (omnivore) we’re not disappointed! It was tasty, wholesome, and nutritious – and it allowed me to use up a spare can of pumpkin without giving in and making a pie!
For protein, I added a can of chickpeas and a cup (dried) of cooked split yellow mung beans for protein, and there was still plenty of sauce to envelope everything (I used the maximum broth in the given range). Really happy with the thickness of the curry, and that it wasn’t so overloaded with spices that you couldn’t taste the pumpkin; it was well-balanced. I thought it needed a little heat and acidity so I added some dried Aleppo pepper and. a bit of fresh lemon juice.
Thanks Michaela!!! Will definitely come back to this one!
Hi Kayla, I’m so happy to hear you and your husband enjoyed the recipe! Adding chickpeas and mung beans sounds like a fantastic way to boost the protein while keeping that creamy texture. Love that you balanced the flavors with Aleppo pepper and lemon juice! Thanks for your thoughtful feedback, and I’m thrilled this will be a repeat recipe for you. 😊
Amazing! I made it last night, subbed powdered ginger as no fresh, green bell pepper and half coconut block. Best thing I’ve made and eaten for ages. Thanks so much!
Hello Pamela, I am so glad the curry turned out delicious! Thanks for your 5-star rating. 🙂
Cooked this so many times now! Delicious every time. Family love it
So happy to hear, Paula. Thanks for your feedback. 🙂
easy to make and very tasty
I am glad you like it, Heather. Thanks for your feedback. 🙂
how would you do this in the instapot?
Hey Shannon, the instant pot method is described in the post.
Wow, Just Wow. This was amazing. I didn’t have a bell pepper, so I omitted it. I added the optional chick peas and used spinach instead of kale. Added some hot sauce for a little kick. Absolutely delicious.
That’s awesome, Susan. I am so glad you liked the curry. 🙂
My family is hosting dinner tonight and one of the guests is vegan. So I’m making all vegan dishes tonight and this is one of them. I just finished it, cooking it exactly per the instructions. It tastes delicious and I already know this will be a hit!
This was so ! I didn’t expect this amount of flavor. Such a comforting food! Will definitely make this one again!
So glad you liked it, Sarah. 🙂
I’ve made several pumpkin curries over the years, but this is by far the best one I’ve made!
I do end up using tomato paste and it still did the same job. I also roasted the pumpkin beforehand.
worth doing for a caramelized taste
That makes me so happy! Thanks for your great feedback. 🙂
I made this last night for the first and not the last time! Delicious and healthy and surprisingly filling. Versatile as well – today I may add red pepper flakes or some hot sauce to rev up the heat on a freezing cold winter day.. Thanks for a great meal!
Wonderful! So glad you like it, Carolyn. 🙂
I made this recipe last night. It was really tasty and I’ll make it again.
Thank you for the recipe!
You are very welcome! 🙂
I stumbled upon this recipe as a when I searched for pumpkin curry. I wanted to use my last sugar pumpkin from Halloween. Wonderful recipe. I loved having some pumpkin chunks in the final dish. I did the instant pot method and it worked fine. I upped all of the spices a bit and added 1/2 t of Kashmiri red pepper as we like spicy food. I also added the optional chickpeas at the end to increase the protein. Used fresh baby spinach vs kale. Served with brown rice and some frozen aloo paratha’s I had purchased at our local Indian grocery store. I heated them on a small griddle. Great meal. thanks
You are very welcome, Danita. So glad you liked it. 🙂