![['A vibrant bowl of Indian Pumpkin Curry with spices and vegetables.', 'A close-up view of creamy pumpkin curry garnished with spinach and cilantro.', 'Rich, orange-colored pumpkin curry with visible chunks of pumpkin and tomatoes.', 'An appetizing serving of Indian Pumpkin Curry, showcasing its glossy coconut milk texture.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/indian-pumpkin-curry_1_U1.webp)
Indian Pumpkin Curry (One Pot Recipe)
A flavorful and hearty Indian-inspired pumpkin curry made in one pot, perfect for a comforting meal.
Ingredients
Vegetables
- 2 cups diced pumpkin (peeled and seeded) (about one small pumpkin)
- 1 medium red onion (chopped)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tsp cumin seeds
- 0.5 tsp turmeric powder
- 0.5 tsp red chili powder (or adjust to taste)
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 tbsp cooking oil
- 1 tsp salt (plus more to taste)
- 2 cups fresh spinach
- 1 can (15 oz) chickpeas (drained and rinsed (optional))
- 1 tbsp lemon juice (optional for brightness)
Garnish
- fresh cilantro (for garnish)
Instructions
- Heat oil in a large pot, add cumin seeds, and sizzle for 30 seconds.
- Add chopped onion, garlic, and ginger; cook until onions soften.
- Stir in turmeric, chili powder, and coriander; cook until fragrant.
- Add pumpkin, tomatoes, coconut milk, broth, and salt; stir to combine. If using chickpeas, add now.
- Simmer until pumpkin is tender (or pressure cook for 5 minutes in Instant Pot).
- Stir in spinach until wilted, then add lemon juice. Garnish with cilantro and serve hot.
Notes
Adjust spice levels to taste and serve with rice or naan for a complete meal.