I am excited to share my take on a dairy free curry featuring pumpkin cubes, coconut milk, and fresh spinach melded with cumin seeds, turmeric, and garam masala. Garlic, ginger, and diced tomatoes round out a vibrant blend in this Indian-inspired one-pot dish that captures the essence of fall.

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I recently discovered this wickedly delicious Indian Pumpkin Curry recipe and I just had to share it with you. I was inspired by fall and everything about cooking with fresh pumpkin and vibrant spices.

I took a 2 lb pumpkin, peeled and chopped it into 1-inch cubes, and mixed it with chopped onion, minced garlic, and grated fresh ginger creating an explosion of aromas right at the start. Then I tossed in a can of diced tomatoes along with full-fat coconut milk and vegetable broth.

The rational blend of cumin seeds, ground turmeric, ground coriander, garam masala and red chili powder really kicked things up a notch. For an extra burst of colour and flavor, I added fresh spinach at the end.

Whether you prepare it on the stovetop or in an Instant Pot, this one pot wonder is a game changer for your autumn cooking adventures. Enjoy, this dairy-free curry is perfect for any fall meal with a twist!

Why I Like this Recipe

I really like this recipe for a bunch of reasons:

1. I love how it gets super creamy from the coconut milk without needing any dairy, which makes it perfect for my vegan diet even when I want a comfort meal.
2. I enjoy that it’s packed with veggies like pumpkin and spinach, so i feel like i’m eating something healthy and filling at the same time.
3. I really appreciate that it comes together in just one pot with the Instant Pot. It saves a ton of time when i’m in a rush or just dont feel like doing a lot of dishes.
4. The mix of spices like ginger, garlic, turmeric, and chili powder gives it a perfectly balanced flavor that is both warm and a little bit spicy, which always makes my taste buds happy.

This Indian inspired one pot pumpkin curry is super creamy, loaded with tons of veggies and naturally dairy free cause its vegan. Its really easy to make and just perfect for when i want a quick, tasty meal without stressing too much in the kitchen.

Ingredients

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Ingredient Quantities

2 lb pumpkin, peeled and cut into 1-inch cubes

1 medium onion, chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 can (14 oz) diced tomatos

1 can (14 oz) full-fat coconut milk

1 cup vegetable broth

1 tsp cumin seeds

1 tsp ground turmeric

1 tsp ground coriander

1/2 tsp garam masala

1/2 tsp red chili powder

2 cups fresh spinach

2 tbsp cooking oil

Salt to taste

How to Make this

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1. First, peel and cube your pumpkin into roughly 1-inch pieces and chop the onion, mince the garlic, and grate the ginger.

2. Heat 2 tbsp of cooking oil in your Instant Pot on sauté mode and add 1 tsp cumin seeds until they begin to sizzle.

3. Add the chopped onion to the pot and cook until it’s soft, then stir in the minced garlic and grated ginger.

4. Mix in 1 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp garam masala, and 1/2 tsp red chili powder, letting the spices toast for about a minute.

5. Pour in the can of diced tomatos, the can of full-fat coconut milk, and 1 cup of vegetable broth, stirring well to combine everything.

6. Add the cubed pumpkin and season with salt to taste, ensuring the pumpkin is mostly submerged in the liquid.

7. Close and seal your Instant Pot lid, then set it to high pressure and cook for 5 minutes before doing a quick release.

8. Once the pressure has been released, open the lid carefully and stir in 2 cups of fresh spinach.

9. Let the spinach wilt in the heat of the curry for a couple more minutes while stirring occasionally.

10. Taste the curry and adjust the salt or spices if needed, then serve warm with your favourite side like rice or naan.

Equipment Needed

1. An Instant Pot that works on both sauté and pressure settings
2. A sturdy cutting board
3. A chef’s knife for chopping, peeling, and cubing
4. A vegetable peeler to remove the pumpkin skin
5. A grater for the fresh ginger
6. Measuring spoons for the spices
7. A measuring cup for the vegetable broth
8. A can opener for the diced tomatoes and coconut milk
9. A stirring spoon or spatula for mixing the curry ingredients

FAQ

Q: Can I use a different pumpkin variety?

A: Sure, any sweet pumpkin or even butternut squash works well in this curry. Just keep in mind the cooking time may vary a bit.

Q: Is this recipe suitable for vegans?

A: Yeah, its totally vegan since it uses coconut milk instead of dairy, making it a great option for vegans.

Q: How spicy is this dish?

A: The spice level is moderate, but you can always reduce or boost the red chili powder to suit your taste.

Q: Can I make this recipe in advance?

A: Definitely, this curry tastes even better the next day as the flavors meld together in the fridge.

Q: Do I have to use full-fat coconut milk?

A: Full-fat coconut milk gives it a rich taste, but you can opt for light if you're looking for less richness though it may be slightly less creamy.

Q: What apps or sides pair well with this one pot curry?

A: It goes amazing with steamed rice or naan bread. You can also serve it alongside a fresh salad for extra crunch.

Indian Pumpkin Curry (One Pot Recipe) Substitutions and Variations

Instead of pumpkin, you can use butternut squash cut up into the same cube size if you can’t find fresh pumpkin
If you don’t have full-fat coconut milk, you might try mixing coconut cream with a bit of water to get a similar consistency
You can swap out the vegetable broth with chicken broth or just plain water with an extra pinch of salt if needed
If you’re out of fresh ginger, about 1 teaspoon of ginger paste works just fine in the recipe
For red chili powder, if it’s too spicy for you or if you don’t have any, you can use cayenne pepper but use less as it can be stronger

Pro Tips

1. Try to let your spices toast a bit extra in the oil so they really bloom. It makes the curry taste richer, but be careful not to burn them cause that can ruin the flavor.

2. For a boost of texture and flavor, you can lightly roast your pumpkin cubes in the oven before adding them to the curry. It brings out a bit more sweetness which can be really nice.

3. When you stir in the spinach after pressure cooking, let it sit in the hot curry for a minute or two so it wilts just right. Overdoing it might make it mushy, and no one wants that.

4. Always do a taste test right before serving to see if it needs a bit more salt or a pinch extra of any spice. This small check can really balance out the flavors in your dish.

Indian Pumpkin Curry (One Pot Recipe)

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. An Instant Pot that works on both sauté and pressure settings
2. A sturdy cutting board
3. A chef’s knife for chopping, peeling, and cubing
4. A vegetable peeler to remove the pumpkin skin
5. A grater for the fresh ginger
6. Measuring spoons for the spices
7. A measuring cup for the vegetable broth
8. A can opener for the diced tomatoes and coconut milk
9. A stirring spoon or spatula for mixing the curry ingredients

Ingredients

2 lb pumpkin, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) diced tomatos
1 can (14 oz) full-fat coconut milk
1 cup vegetable broth
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp garam masala
1/2 tsp red chili powder
2 cups fresh spinach
2 tbsp cooking oil
Salt to taste

Directions

First, peel and cube your pumpkin into roughly 1-inch pieces and chop the onion, mince the garlic, and grate the ginger.
Heat 2 tbsp of cooking oil in your Instant Pot on sauté mode and add 1 tsp cumin seeds until they begin to sizzle.
Add the chopped onion to the pot and cook until it's soft, then stir in the minced garlic and grated ginger.
Mix in 1 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp garam masala, and 1/2 tsp red chili powder, letting the spices toast for about a minute.
Pour in the can of diced tomatos, the can of full-fat coconut milk, and 1 cup of vegetable broth, stirring well to combine everything.
Add the cubed pumpkin and season with salt to taste, ensuring the pumpkin is mostly submerged in the liquid.
Close and seal your Instant Pot lid, then set it to high pressure and cook for 5 minutes before doing a quick release.
Once the pressure has been released, open the lid carefully and stir in 2 cups of fresh spinach.
Let the spinach wilt in the heat of the curry for a couple more minutes while stirring occasionally.
Taste the curry and adjust the salt or spices if needed, then serve warm with your favourite side like rice or naan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.