Indian Pumpkin Curry With Coconut Milk

Easy Pumpkin curry recipe with coconut milk and beans





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Easy vegan Indian pumpkin curry recipe made with aromatic whole spices, creamy coconut milk and broad beans ready in 30 minutes for a exotic weeknight dinner. 

The combination of the sweetness of pumpkin and coconut milk with a heat from chillies and the aroma of spices makes this Indian pumpkin dish a treat for your pallet!

This curry with pumpkins and broad beans tastes amazing and is so easy to put together.

Ingredients for Making Vegan Pumpkin Curry

You only need a handful of stable pantry items and essential Indian spices to make this curry at home.

Better still you can easily substitute the spices in case you do not have them in your cupboard.

The ingredients listed will serve upto 4 adults.

Fresh Ingredients 

Pumpkin – Any type goes. Red, yellow or squash – 3 cups, cubed . (see guide to buy pumpkins below)

Broad beans – 250 gms substitute with other non-sweet veg such as potatoes, green beans, broccoli, cauliflower, chickpeas etc.

Onions – 1 chopped

Ginger paste – 2 tsp

Fresh coriander leaves – a large handful

Lemon juice – a generous squeeze


Cardamom – 3 pods

Cumin seeds – 2 tsp

Mustard seeds – 2 tsp (optional)

Ground Coriander- 3 tsp

Ground Cumin – 2 tsp

Red chilli powder – 1 tsp or to taste, substitute with fresh chilli or paprika

Garam Masala powder – 1 tsp

Pantry items 

Tomato puree – 1/2  cup,  substitute with 1 fresh chopped tomatoes

Coconut milk – 2 cups

Ghee /Coconut oil – 3 tsp

How To Make Pumpkin Curry in Indian Style (Step wise cooking images)

There are many different kinds of easy pumpkin curry recipe for you to try.

This dish came about when I was pressed for time and had to make something a vegetarian healthy kids friendly meal for meatless Mondays !

Here is the stepwise guide to make this vegan Indian pumpkin curry at home.


Dice the vegetables into chunky pieces and keep aside.


Heat ghee in a pan ans add cardamoms, cumin seeds, bayleaves and mustard seeds and let is splutter for 40-60 seconds.



Add onions and saute until translucent. Add 2 tsp of grated ginger and continue to cook on medium heat for another 3-4 minutes. Add a little water ( 3 tsp) at a time if it sticks to the bottom of the pan.



Next, add the vegetables and mix well with the onions and whole spices for 4 minutes.


Add the ground spices that is 3 tsp of coriander powder, 2 tsp of cumin powder, 2 tsp of turmeric powder and chilli powder and salt  to taste.

Saute for 3-4 minutes. You can add water ( 2-3 tsp) from time to time if the vegetables catches the bottom, but pumpkins to tend to leave water.

Add spices to pumpkin for curry


Add tomato puree and cover the vegetables well with the spices and tomatoes. Let it cook for another 4-5 minutes.



Finally add coconut milk and garam masala powder.



Add water if required, cover and bring to boil until vegetables are well cooked.



Serve spicy and sweet Indian pumpkin curry with plain boiled rice.


Cooking Tips For Making This Dish

  1. The cooking time for the vegetables to cook will depend on the type of pumpkin you use. Some pumpkins cook faster than broad beans. In that case add the beans and fry them before you add the pumpkin.

  2. If you like the pumpkin to be chunky and not mashed during cooking then add the ground spices suggested in step 5 above to the beans first and then add the pumpkins.

  3. If the coconut milk is too thick and does not make enough gravy add 1/2 to 1 cup of warm water.

  4. Serve this dish with boiled millet or brown rice to enjoy a low carb pumpkin curry.

Tips to Buy Best Pumpkin

The best type of pumpkin to make Indian dishes are the large sweet bright orange pumpkins.

Squash is normally not used to make Indian dishes but you can use them if you so wish. You can always add some sugar to add a bit of sweetness if you wish.

Small pumpkins also tend to be sweeter, so a good option for making  for making curries.

When buying pumpkins, It is best to choose firm once that does not make a very hollow sound when you gently pat them.

Those without any cuts or marks tend to stay fresh for longer and taste better too.

Store whole pumpkins in a dark, dry and cool place.

They can stay upto a month if not cut open.

Indian pumpkin curry recipe

Recipe Card For Pumpkin Curry with Coconut Milk

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Pumpkin - 2 cups, cubed
Broad beans - 1 cup, cut into cubes
Onions - 1, medium chopped
Ginger - 1 tsp, grated or paste
Tomato puree - 1/4 cup
Coconut milk - 175 ml
Water - 1/2 cup
Oil - 4 tbsp
Salt - to taste
From the Spice Cuboard
Cumin seeds - 2 tsp
Bay leaves - 2
Cloves - 4, pounded
Turmeric - 1 tsp
Chili powder - 1 tsp
Coriander powder - 1 tbsp
Garam Masala Powder - 1/2 tsp
*Ingredients Needed


Heat oil in a pan and add the whole spices, cumin seeds, bay leaves and cardamom to it and let it splutter for about 10 secs
Add the onions to the whole spices and saute till it turns translucent in colour.
Next add the chopped vegetables and saute them for about 5-7 minutes.
Add the ground spices, that is coriander powder, chili powder, turmeric, garam masala powder, fresh ginger paste and salt to taste and stir in well with the vegetables. Continue to saute for 2 minutes.
Stir in the tomato puree and cook further for another 3 minutes.
Finally add the coconut milk. If the milk is too thick then add water to get your required consistency. Cover and cook till the vegetables are cooked.
Garnish with fresh coriander leaves and serve not with plain boiled rice.