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Easy Creamy Indian Pumpkin Curry

A close-up of a white bowl filled with rich, yellow pumpkin curry featuring chickpeas and topped with fresh cilantro.
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This creamy Indian pumpkin curry recipe uses simple ingredients and warm spices to create a comforting, flavorful vegan dinner that is ready fast. It is perfect for a cozy fall evening or a quick weeknight meal.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon maple syrup or brown sugar (optional, for balance)
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan bread (for serving)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  3. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly, until fragrant.
  4. Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine everything smoothly.
  5. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 10 minutes, allowing the flavors to meld.
  6. Stir in the rinsed chickpeas, salt, and pepper. If you prefer a slightly sweeter curry, add the maple syrup or brown sugar now. Cook uncovered for another 5 minutes, stirring occasionally, until the curry has thickened slightly.
  7. Taste the curry and adjust salt or spice level as needed.
  8. Serve your easy pumpkin curry hot over cooked rice or with warm naan bread. Garnish generously with fresh cilantro.

Notes

  • For a richer flavor, use fresh pumpkin cut into cubes instead of puree. Add the cubed pumpkin with the broth and simmer until tender, about 15-20 minutes before adding the chickpeas.
  • If you want a Thai pumpkin curry flavor profile, substitute the Indian spices with 2-3 tablespoons of Thai red curry paste.
  • This recipe is naturally gluten free and dairy free. It makes a great healthy pumpkin recipe option.

Nutrition

Find it online: https://devourdish.com/easy-creamy-indian-pumpkin-curry-recipe/