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Indian Pumpkin Curry (One Pot Recipe)

Creamy Indian Pumpkin Curry One Pot Recipe for Cozy Nights

Enjoy a warm and comforting Indian Pumpkin Curry (One Pot Recipe) that's vegan and gluten-free, perfect for cozy autumn nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons oil or water Use water for an oil-free version.
  • 1 medium onion Chopped.
  • 1 medium carrot Diced.
  • 1 medium bell pepper Any color, diced.
  • 2 cloves garlic Minced.
  • 1 inch fresh ginger Grated.
For the Spices
  • 2 tablespoons curry powder Can substitute with Garam Masala.
  • 1 teaspoon ground turmeric Optional.
  • 1 teaspoon ground cumin Can replace with coriander.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon smoked paprika Regular paprika can be used.
  • to taste black pepper Add as desired.
For the Saucy Goodness
  • 1 cup passata or tomato sauce Can substitute with canned diced tomatoes.
  • 1 cup pumpkin purée Canned or homemade.
  • 1 cup vegetable broth Use less if pumpkin purée is runny.
  • 1 cup canned coconut milk Use almond milk for a lighter option.
For the Finishing Touches
  • 2 cups fresh kale or spinach Chopped.
  • to taste fresh herbs Parsley or cilantro for garnish.
  • 1 tablespoon lime or lemon juice For acidity.

Equipment

  • large pan
  • spoon

Method
 

Step-by-Step Instructions
  1. In a large pan, heat 2 tablespoons of oil over medium heat. Add chopped onions, diced carrots, and bell peppers, sautéing for 4-5 minutes until softened.
  2. Stir in minced garlic and freshly grated ginger, cooking for another minute until aromatic.
  3. Add curry powder, ground turmeric, ground cumin, and smoked paprika, stirring for about 30 seconds.
  4. Pour in passata or tomato sauce, pumpkin purée, vegetable broth, and coconut milk, stirring well. Simmer for 5-8 minutes.
  5. Optionally, incorporate canned chickpeas, simmering for an additional 2-3 minutes.
  6. Fold in chopped kale or spinach, cooking for another 1-2 minutes.
  7. Turn off the heat, taste and adjust the seasoning with salt, black pepper, or lime juice.
  8. Serve warm with fresh herbs, rice, or naan.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10000IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

Storage: Refrigerate leftovers in an airtight container for 3-4 days or freeze for 2-3 months. Reheat on stovetop or microwave, adding coconut milk for creaminess if needed.

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