🧄 What is Indian Pumpkin Curry?
Indian Pumpkin Curry is a flavorful, plant-based dish made with tender pumpkin cubes simmered in a spiced tomato-coconut sauce. Known as Kaddu ki Sabzi in Hindi, this traditional dish varies by region but always highlights the natural sweetness of pumpkin balanced with warming spices like turmeric, cumin, coriander, and garam masala.
It’s a naturally vegan, gluten-free, and nutrient-dense meal that’s as delicious as it is wholesome.
🍛 Why You’ll Love This One Pot Recipe
- ✅ Minimal Cleanup: All cooked in one pot
- ✅ Nutritious: Pumpkin is rich in beta-carotene, fiber & antioxidants
- ✅ Budget-Friendly: Simple ingredients, big flavor
- ✅ Customizable: Adjust spice levels, add lentils or greens
- ✅ Great for Fall: A warming dish for cool weather
🥘 Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Pumpkin (peeled & cubed) | 3 cups (about 500g) |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ginger (grated) | 1 tbsp |
| Tomato (chopped) | 1 large or 2 small |
| Coconut milk (full-fat) | 1 cup |
| Water or vegetable broth | 1 cup |
| Coconut oil or ghee | 2 tbsp |
| Mustard seeds | 1 tsp |
| Cumin seeds | 1 tsp |
| Turmeric powder | ½ tsp |
| Coriander powder | 1 tsp |
| Garam masala | ½ tsp |
| Red chili powder | ¼–½ tsp (adjust to taste) |
| Salt | To taste |
| Fresh cilantro | For garnish |
| Optional: green chili | 1 small (for heat) |
🔪 How to Make Indian Pumpkin Curry (Step-by-Step)
🔹 Step 1: Prep Your Pumpkin
- Peel and cube your pumpkin into small 1-inch pieces.
- Sugar pumpkin, kabocha, or butternut squash all work well.
🔹 Step 2: Heat Spices
- In a deep pot or Dutch oven, heat 2 tbsp coconut oil.
- Add mustard seeds and cumin seeds. Let them sizzle for 30 seconds.
🔹 Step 3: Sauté Aromatics
- Add chopped onions. Cook until translucent (5-6 mins).
- Stir in garlic, ginger, and green chili (if using). Sauté 1-2 mins.
🔹 Step 4: Add Tomatoes and Ground Spices
- Add chopped tomato and cook until soft and saucy (3-4 mins).
- Add turmeric, coriander powder, red chili powder, and salt.
🔹 Step 5: Add Pumpkin and Simmer
- Stir in the pumpkin cubes. Mix well to coat with spices.
- Pour in 1 cup of water or broth. Cover and simmer for 15-20 mins, stirring occasionally.
🔹 Step 6: Add Coconut Milk & Garam Masala
- Once the pumpkin is tender, add coconut milk and garam masala.
- Simmer uncovered for 5-7 more minutes until the curry thickens.
🔹 Step 7: Taste and Serve
- Adjust salt/spice to your liking.
- Garnish with fresh cilantro and serve hot.
🍚 What to Serve With Pumpkin Curry
This curry pairs beautifully with:
- Steamed Basmati rice
- Warm chapati or naan
- Jeera rice (cumin rice)
- A dollop of yogurt on the side (optional for non-vegan)
🥥 Variations & Tips
- Add protein: Toss in chickpeas or lentils for a protein boost.
- Use canned pumpkin? Avoid it—fresh pumpkin gives better texture and taste.
- Make it spicy: Add more green chili or ½ tsp cayenne.
- Store it: Keeps well in the fridge for up to 4 days.
🌿 Health Benefits of Pumpkin Curry
Pumpkin is not just delicious—it’s packed with nutrients:
- Rich in Vitamin A, C, and E
- High in fiber, supports digestion
- Contains beta-carotene, a powerful antioxidant
- Low in calories but deeply satisfying
Combined with the anti-inflammatory properties of turmeric and ginger, this curry is a fantastic meal for immune support and gut health.
📌 Frequently Asked Questions
Q: Can I freeze pumpkin curry?
A: Yes, let it cool completely and freeze in airtight containers for up to 2 months.
Q: Is this recipe vegan?
A: Absolutely. Just use coconut oil and avoid ghee or yogurt sides.
Q: Which pumpkin is best for curry?
A: Sugar pumpkin, kabocha, or butternut squash are ideal for flavor and texture.
📝 Final Thoughts
This Indian Pumpkin Curry is the perfect blend of simplicity, nutrition, and comfort. Whether you’re new to Indian cooking or a seasoned home chef, this one-pot dish delivers rich flavor with minimal effort.