Easy Pumpkin curry recipe with coconut milk and beans





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This easy Pumpkin Curry recipe is ready under 30 minutes and made with simple whole and ground spices and the added goodness of broad beans.

Pumpkins Are Good For All

I was not a great fan of pumpkin in my growing up years as I felt the vegetable to be too sweet and a bit too soft for my liking. I like vegetables to have a bit of a crunch even after they have been cooked to my husband’s utter annoyance. So needless to say it did not quite often make to my shopping list!

But the list soon changed as I realised it to be one of the best baby food to introduce babies to solids. 

It is at this point that meals with pumpkins started featuring frequently on our dinner table ranging for babies to big ones!

Best Spice Combination With Pumpkin

Pumpkin is a very versatile vegetable meaning that is can be combined with many different spices, herbs and vegetables and you can make an incredible variety of dishes with it. You can make Pumpkin Soup, Pumpkin Risotto, Pumpkin Ravioli even pumpkin Jam and ice cream, to name just a few.

This also makes it easy to effortlessly flavour pumpkins with many different spice combinations.

Some of the best spices and herbs that go well with pumpkin and helps enhance its flavour are:

Green Cardamon 


Cumin Seeds 

Curry Powder 

Bay Leaves 

Dessicated or Fresh Coconut 

Red Chilli Powder or flakes 

Ginger powder or Fresh Ginger  

A List of Best Spice Substitutes for Hard to Find Indian Spices 

Pumpkin Buying Guide

The best kind 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 lift the sweetenss.

Small pumpkins also tend to be sweeter therefore recommended for making curries.

When buying, they should be firm without any cuts or marks on them.

Store whole pumpkins in a dark, dry and cool place. They can stay upto a month if not cut open.

How to Make An Easy Pumpkin Curry

There are many different kinds of easy pumpkin curry recipe for you to try. The one I have tried and perhaps modified a bit to my own taste is the Pumpkin, coconut & peanut butter curry served with quinoa. I really like the sweetness of the peanut butter in the dish. Although I cut through the sweetness by adding lemon juice and green chilies, which adds a different taste dimension to it. 

For the non-veg lovers here is a Pumpkin Chicken Curry recipe which too is an easy to make one dish meal for the whole family.

An step wise recipe to easy pumpkin curry with coconut milk and beans

























Here is one of my own recipe of an easy pumpkin curry made with coconut milk and broad beans.


Do you have an Easy Pumpkin Curry recipe that you like to make at home?

Do share your thoughts about this recipe and share it with your family and friends. It may change their idea about eating boring vegetables!

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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.