Indian Pumpkin Curry (One Pot Recipe)

I recently tried a Fall Curry recipe that surprises with its delightful twist on pumpkin and coconut milk. Incorporating fresh ginger, garlic, and chickpeas, this Indian-inspired dish bursts with vibrant spices and natural flavors. I find it a brilliant way to enjoy seasonal ingredients and keep vegan meals exciting indeed.

I recently whipped up a one pot Indian Pumpkin Curry that totally blew my mind. I started by heating a tablespoon of coconut oil in my Instant Pot and cooking a chopped onion along with some minced garlic and grated ginger.

Then I tossed in 2 lbs of peeled and cubed pumpkin, a chopped red bell pepper, and a cup of cauliflower florets. The dish really comes alive when the canned full-fat coconut milk and diced tomatoes join in, creating this creamy base that’s perfectly dairy free.

I also added a can of chickpeas and a couple of cups of baby spinach leaves just before finishing. The spices like turmeric, ground cumin, ground coriander, a dash of red chili powder and a hint of garam masala gave it a totally vibrant kick.

This curry is a cool mix of fall flavors that’s gluten free and perfect for any autumn meal featuring fresh pumpkin. Enjoy!

Why I Like this Recipe

I really love how the creamy coconut milk works with all the spices to give this curry a super rich and comforting taste. I also like that its loaded with veggies like pumpkin, spinach, and cauliflower which makes me feel like I’m eating something healthy even though it tastes indulgent. Another reason is that it comes together in one pot making the clean up way easier on busy days and it’s just fun to use my Instant Pot for something so flavorful. Plus, the blend of Indian spices makes every bite a little adventure and reminds me of cooking with family back home.

Ingredients

• Pumpkin: Naturally sweet squash, rich in fiber and vitamins that add a cozy, earthy flavor.
• Coconut milk: Creamy, rich, and loaded with healthy fats that balance the spices perfectly.
• Chickpeas: Protein-packed, fiber-filled beans that add heartiness and texture to the curry.
• Red bell pepper: Vibrant, vitamin C loaded veggie that brings crunch and a pop of color.
• Cauliflower: Low calorie, fiber-rich veggie with a mild taste that supports filling flavors.
• Garlic: Minced and fragrant, boosts flavor and gives the dish a savory punch.
• Onion: Chopped and savory, it melt into a sweet, rich base for the stew.
• Baby spinach: Tender greens, packed with nutrients that lighten and freshen the curry.

Ingredient Quantities

• 2 lbs pumpkin, peeled and cubed
• 1 tbsp coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 inch piece fresh ginger, grated
• 1 red bell pepper, chopped
• 1 cup cauliflower florets
• 2 cups baby spinach leaves
• 1 can (14 oz) full-fat coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 tsp garam masala
• Salt to taste
• Fresh cilantro, roughly chopped for garnish

How to Make this

1. Heat the coconut oil in your Instant Pot on sauté mode (or a large pot on the stove) and add the chopped onion; cook until it’s just starting to soften.

2. Toss in the minced garlic and grated ginger and stir for about a minute until it smells really good.

3. Mix in the chopped red bell pepper and cauliflower florets and cook for another 2 minutes.

4. Add the pumpkin cubes, diced tomatoes, coconut milk, vegetable broth, and chickpeas to the pot and stir everything together.

5. Sprinkle in the turmeric powder, ground cumin, ground coriander, red chili powder, and a bit of salt; mix well so the veggies get coated in all those spices.

6. If you’re using an Instant Pot, lock the lid and set it to pressure cook on high for 5 minutes. If you’re billing it on the stove, bring it all to a simmer and let it cook until the pumpkin becomes tender.

7. Once the cooking is done, do a quick release of the pressure if you’re using the Instant Pot, or just turn off the heat if cooking on the stove.

8. Stir in the baby spinach leaves and let them wilt in the hot curry for a minute.

9. Finally, sprinkle the garam masala over the curry, give it a final stir, and serve garnished with roughly chopped fresh cilantro. Enjoy your meal!

Equipment Needed

1. Instant Pot (with sauté and pressure cook functions) or a large pot for stovetop cooking
2. A sharp knife for chopping vegetables like onions, pumpkins, garlic, ginger, and red bell pepper
3. A cutting board to work on
4. Measuring cups and spoons for the coconut milk, broth, and spices
5. A wooden spoon or spatula to stir everything together
6. A can opener to open the diced tomatoes, coconut milk, and chickpeas
7. A colander for rinsing the chickpeas before use
8. A serving bowl or plate to dish out your hot curry

FAQ

Indian Pumpkin Curry (One Pot Recipe) Substitutions and Variations

• If you don’t have coconut oil, try using ghee or even standard vegetable oil and it should still be tasty.
• Instead of full-fat coconut milk, you can blend soaked cashews with water to create a cashew cream though it won’t cook exactly the same.
• Don’t have cauliflower florets? Broccoli florets work well and add a similar crunch.
• If you’re out of vegetable broth, you can use water with a bouillon cube for that savory boost, just watch out for extra salt.
• Instead of baby spinach, kale or Swiss chard can be a good swap, but they might need a few extra minutes to wilt.

Pro Tips

1. When youre sautéeing the onions and garlic, make sure u keep a close eye on em so they dont burn and turn bitter, cause that messes up the flavor pretty bad.

2. Before adding the rest of the ingredients, try to toast your spices for just around 30 seconds in the pot so they release their oils – trust me, that little extra step really makes your curry taste bolder.

3. If you’re using an Instant Pot, do the quick release carefully; if you let the pressure build back up or leave it too long, the veggies might get mushy and you lose that nice texture.

4. Lastly, if your curry seems too thick or too watery, dont be afraid to adjust with a bit more broth or let it simmer longer – just tweak it until it feels right for you.