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Pumpkin Curry

Pumpkin Curry step-by-step recipe |
"This is a very comforting pumpkin curry which will make you feel cozy on a rainy autumnn day. Let these magical Indian flavours take you far away, to a wonderful place where the sun shines bright, where the summer never ends!"

Ingredients Serves 4

  • ≈ 14 oz/400 g pumpkin
  • 1 onion
  • 4 cloves garlic
  • 3 tomatoes (or 1 14-oz can chopped tomatoes)
  • 2 tbsp oil
  • 1 tbsp curry powder
  • 3 tbsp coconut milk (optional)
  • 1 can kidney beans (14 oz/400 g)
  • 1 can chickpeas (14 oz/400 g)
  • 1.5 tsp salt
  • 1 tsp chili powder
  • 1 cup rice


  1. For this recipe we will need 1 cup of pumpkin puree. I prefer homemade pumpkin puree, but you can buy canned pumpkin from the store to save time.
    To make pumpkin puree by yourself, peel and scoop out pumpkin seeds, cut the flesh into cubes.

    Pumpkin Curry
  2. Place the chopped pumpkin into a pan, cover with water, bring to a boil and cook over low heat for 15-20 minutes, or until tender. Drain and reserve 1 cup of the stock.

    Pumpkin Curry
  3. Using your blender, process pumpkin until perfectly smooth and creamy.

    Pumpkin Curry
  4. Peel one onion and cut it finely. Peel and mince 4 garlic cloves. Dice 3 medium tomatoes. Alternatively, you can use one 14 oz (400 g) can of chopped tomatoes.

    Pumpkin Curry
  5. Heat up 2 tablespoons of oil, saute onion and garlic for 5 minutes until soft.

    Pumpkin Curry
  6. Add 1 tablespoon of curry powder, stir. Next, add 1 cup of pumpkin puree, tomatoes, 1 cup of pumpkin stock, 3 tablespoons of coconut milk, beans and chickpease (without liquid).

    Pumpkin Curry
  7. Mix well, bring to a boil, add salt and pepper and cook over low heat for 15 minutes.

    Pumpkin Curry
  8. Cook 1 cup of rice. (Check How to cook perfect rice).

    Serve curry with rice. Garnish with chopped parsley.

    Pumpkin Curry

Author: vegelicacy

Posted on: 10 October 2014

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Diet type: vegan
Category: main course
Difficulty: easy
You will also need: -

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