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.
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.
⇒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
⇒Tomato puree – 1/2 cup, substitute with 1 fresh chopped tomatoes
⇒Coconut milk – 2 cups
⇒Ghee /Coconut oil – 3 tsp
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 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.
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.
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.
If the coconut milk is too thick and does not make enough gravy add 1/2 to 1 cup of warm water.
Serve this dish with boiled millet or brown rice to enjoy a low carb pumpkin curry.
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.
|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|