Indian Pumpkin Curry
This easy Indian pumpkin curry recipe is ideal at any time of year, but particularly for bonfire night or fireworks parties in October and November. Especially because of the gorgeous orangey, autumn hue. This pumpkin curry recipe has Indian spicing and is very good for you indeed. As well as yummy. It’s not really a coconut curry in the Thai or southern Indian style.
The curry packs a powerful punch of fibre, lean protein and hugely contributes to your five-a-day. It is also delicious, meat-free and really easy to make. Any kind of squash can be used for this recipe, so by all means make it an Indian butternut squash curry instead if you like. It’s delicious either way.
I made a larger quantity for a Hallowe’en party – as I do with many recipes – simply by doubling the ingredients and increasing the cooking time to about 30-40 minutes. This is pumpkin curry Indian style. Next, I plan to devise a Thai butternut squash curry recipe with coconut milk. Or maybe a south Indian pumpkin curry recipe (this one is more of a north Indian pumpkin curry recipe.) Watch this space. In the meantime, this is how to make squash or pumpkin curry, Indian style. Food for a crowd – or a family.
Looking for a pumpkin curry recipe? Indian style? Check. Vegan? If the latter applies, make sure you use a plant-based milk when making up the liquid as it says below. The curry leaves and coconut aren’t necessary, but do add to the flavour of the dish. It’s really a case of add them if you have some. If you like it spicy, you could add a little chilli powder or dried red chilli flakes as well.
Serves 4
Indian pumpkin curry ingredients
- Olive or coconut oil, for frying
- Pumpkin, butternut or other squash, 1, diced
- Carrot, 1 – 2, diced
- Red onion, 1, diced
- Chickpeas, 1 tin, drained
- Chopped tomatoes, 1 tin
- Vegetable stock, 1 pot or cube (we like Knorr stock pots)
- Milk, 150ml (cow’s or plant-based)
- Curry powder, 1 tbsp, or to taste
- Coriander seeds, ground, 1/2 tsp
- Cumin seeds, 1/2 tsp
- Mustard seeds, 1/2 tsp
- Turmeric, 1/2 tsp
- Lemon juice, a squeeze
- Curry leaves, dried or fresh, around 12 (optional)
- Desiccated coconut, 1 tbsp (optional)
Equipment
How to make Indian Pumpkin Curry
- Heat the olive oil in a saucepan and add the onion and carrot. Cook for a few minutes, stirring, until they start to soften. Add the squash or pumpkin cubes and stir again.
- Make up the stock pot or cube with 150ml of boiling water. When dissolved, add the milk to make the stock up to 300ml.
- Add the stock and all the other ingredients, then simmer gently for at least 20 minutes, or until the squash and carrot are cooked through.
Serve with rice and/or chapattis.
Related recipes:
- Red kidney bean curry
- Lentil dal with paneer
- Vegetable biryani
- Vegan lentil dhansak
- Jackfruit Chilli
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