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Indian Pumpkin Curry (One Pot Recipe)

Creamy Indian Pumpkin Curry One Pot Recipe for Cozy Nights

This Indian Pumpkin Curry (One Pot Recipe) blends creamy pumpkin and spices for a warm, cozy dish, perfect for autumn evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tbsp Oil or Water Use oil for sautéing or water for an oil-free version
  • 1 medium Onion, chopped Adds depth to the curry
  • 1 cup Carrot, chopped Brings sweetness and texture
  • ¾ cup Bell Pepper, chopped Can be omitted if needed
  • 3 cloves Garlic, minced Enhances flavor
  • 2 inches Fresh Ginger, minced Infuses warmth and spice
For the Seasoning
  • ½ tbsp Curry Powder Key seasoning
  • ¾ tsp Ground Turmeric Contributes color
  • 1 tsp Ground Cumin Adds earthy flavor
  • ¾ tsp Salt Adjust to taste
  • ½ tsp Smoked Paprika Provides smoky flavor
  • ¼ tsp Black Pepper Customize to your liking
For the Curry
  • ½ cup Passata or Tomato Sauce Adds acidity and richness
  • 2 cups Pumpkin Purée Main ingredient
  • ½-1 cup Vegetable Broth Adjust for thickness
  • ¾ cup Canned Coconut Milk Delivers creamy texture
  • 6-8 leaves Fresh Kale, chopped Nutritious addition
To Finish & Serve
  • Fresh Herbs, to garnish Like parsley or cilantro
  • Lime or Lemon Juice Drizzle before serving
  • Cooked Rice or Naan Perfect side options

Equipment

  • Large pot or Instant Pot

Method
 

Step‑by‑Step Instructions
  1. Heat oil or water in a large pot over medium heat. Add the chopped onion, carrot, and bell pepper, sautéing for 4-5 minutes until softened.
  2. Incorporate the minced garlic and ginger into the pot, stirring for an additional minute.
  3. Sprinkle in the curry powder, ground turmeric, ground cumin, salt, smoked paprika, and black pepper, sautéing the mixture for another minute.
  4. Pour in the passata, pumpkin purée, vegetable broth, and coconut milk, stirring until well combined, then bring to a gentle simmer.
  5. Reduce the heat to low and allow the curry to simmer for 5-8 minutes, stirring occasionally until the vegetables are tender.
  6. If using, stir in pre-cooked chickpeas and heat through.
  7. Fold in chopped kale and simmer for an additional 1-2 minutes until wilted.
  8. Taste and adjust seasonings, then serve warm, garnished with fresh herbs and a squeeze of lime or lemon juice.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 6000IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Use well-made pumpkin purée for best texture. The broth can be adjusted based on thickness.

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