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–+ servings
Pumpkin Curry Recipe

Creamy Pumpkin Curry Recipe That's Comfort in a Bowl

This creamy pumpkin curry recipe delivers cozy comfort with sweet pumpkin and savory spices, a must-try dish that’s versatile for all diets.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 lbs fresh pumpkin peeled and cut into 1½-inch cubes
  • 2 tablespoons olive oil can substitute with avocado or coconut oil
  • to taste salt adjust according to your preference
  • 1 teaspoon garlic powder can substitute with fresh garlic
  • 1 teaspoon chili powder modify amount based on spice tolerance
  • 1 tablespoon garam masala or curry powder can use tandoori masala or another curry blend
  • 1 medium onion finely chopped
  • 1 tablespoon fresh ginger minced
  • 3 cloves fresh garlic minced
  • 2 tablespoons tomato paste or crushed tomatoes
  • 1 can coconut milk opt for full-fat
  • 1-2 tablespoons maple syrup adjust to taste or omit
  • to garnish cilantro or kasoori methi can substitute with other greens
For the Roasted Chickpeas
  • 1½ cups cooked chickpeas drained and rinsed
For Garnish
  • to taste toasted coconut flakes optional

Equipment

  • oven
  • Baking Sheet
  • Large Pot or Deep Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Toss pumpkin cubes in olive oil, salt, garlic powder, and chili powder. Roast for about 30 minutes or until tender.
  2. Spread chickpeas on a baking sheet, drizzle with olive oil, and season with salt. Roast for 20-30 minutes until golden brown.
  3. In a pot, heat olive oil over medium heat. Sauté onions for 5-7 minutes until golden. Add minced ginger and garlic, and spices; cook for another minute.
  4. Mix in tomato paste and coconut milk, simmer for 10 minutes while stirring. Combine with roasted pumpkin.
  5. Fold in roasted pumpkin and maple syrup, simmer for another 8-10 minutes until heated through.
  6. Serve hot, topped with roasted chickpeas and garnish with cilantro. Optionally add toasted coconut flakes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 6000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for maximum flavor. Adjust spice levels to your preference. Letting the curry sit overnight enhances the flavor.

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