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A cozy one-pot pumpkin curry inspired by Indian flavors, creamy and comforting with a coconut-rich sauce, packed with veggies. Naturally vegan, gluten-free, and dairy-free, suitable for stovetop or Instant Pot preparation.

Ingredients

Scale
  • 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, adjust to taste
  • ½ tsp smoked paprika
  • ¼ tsp black pepper, adjust to taste
  • ½ cup (125 g) passata or tomato sauce
  • 2 cups (500 g) pumpkin puree (canned or homemade)
  • ½ to 1 cup (120–240 ml) vegetable broth, adjust for consistency
  • ¾ cup (180 ml) canned coconut milk
  • 6–8 leaves of fresh kale, chopped (or spinach)
  • Optional: cooked chickpeas for added protein

Instructions

  1. If using fresh pumpkin, cut into quarters, scoop out seeds and skin, rub with oil, and roast at 400°F (205°C) for 40–60 minutes until tender. For chunkier texture, roast 1-inch wedges for ~30 minutes and blend most, leaving some chunks.
  2. Finely chop onion and carrot, cut bell pepper into bite-sized pieces, mince garlic and ginger, chop kale (or spinach), and drain/rinse chickpeas if using.
  3. Heat ½ tablespoon oil or a splash of water in a large pan over medium heat (or use SAUTE function on Instant Pot).
  4. Add chopped onion, carrot, and bell pepper; sauté 4–5 minutes (about 3 minutes in Instant Pot) until softened, stirring frequently.
  5. Add minced garlic and ginger; cook 1 minute until fragrant.
  6. Stir in curry powder, turmeric, cumin, smoked paprika, salt, and black pepper.
  7. Add passata, pumpkin purée, vegetable broth (adjust quantity for desired consistency), and coconut milk; stir well to combine.
  8. Bring to a gentle simmer, then lower heat and cook 5–8 minutes on stovetop until vegetables are tender.
  9. If using chickpeas, stir them in and warm through for a few minutes.
  10. Add chopped kale; cook 1–2 minutes until wilted, then turn off heat and adjust seasoning to taste.
  11. Instant Pot option: after sautéing and stirring in spices, add passata, pumpkin purée, vegetable broth, and coconut milk; stir well, close lid, and pressure cook on manual high for 2 minutes.
  12. Use quick-release method to release pressure; open lid, stir in chickpeas and kale, close lid briefly to allow kale to wilt with residual heat.
  13. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired.

Notes

For extra flavor, toast spices briefly in oil before adding vegetables., Use canned pumpkin purée or substitute with butternut squash or kabocha; flavor will vary slightly., Adjust broth quantity based on moisture content of pumpkin purée., Make curry creamier by adding more coconut milk and reducing broth., Leave pumpkin in chunks for texture if preferred., Make fresh pumpkin purée by roasting and blending pumpkin as described., Serve with naan bread, rice (basmati, jasmine, white, brown, quinoa), or cauliflower rice for a low-carb option., Add a dollop of unsweetened dairy-free yogurt to balance heat if desired., Add protein with chickpeas, lentils, tempeh, or tofu as preferred., Swap spices with garam masala or Thai curry pastes to vary flavor., Add other vegetables like cauliflower, broccoli, peas, or sweet potatoes for variety., Top with toasted cashews or pumpkin seeds for added texture and nutrition., Use oil-free method by sautéing with water or broth instead of oil., Store in airtight container up to 3-4 days refrigerated or 2-3 months frozen; flavor improves after a day., Reheat gently adding coconut milk or broth if sauce thickens.

Nutrition

Find it online: https://spoonandhearth.com/indian-pumpkin-curry/