Easy Indian-Style Pumpkin Curry Recipe

Name: Easy Indian-Style Pumpkin Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups cubed fresh pumpkin; 2 cups water, or as needed; 1 teaspoon ground turmeric; salt to taste; 1/2 cup grated coconut; 3 dried red chile peppers; 1 green chile pepper; 2 tablespoons water, or as needed; 1 teaspoon cumin seeds; 1 tablespoon coconut oil, divided; 2 dried red chile peppers; 1 teaspoon mustard seeds; 1 teaspoon skinned split black lentils (urad dal); 1 tablespoon grated coconut; 6 fresh curry leaves, or more to taste

Servings: persons

5 cups cubed fresh pumpkin
2 cups water, or as needed
1 teaspoon ground turmeric
salt to taste
1/2 cup grated coconut
3 dried red chile peppers
1 green chile pepper
2 tablespoons water, or as needed
1 teaspoon cumin seeds
1 tablespoon coconut oil, divided
2 dried red chile peppers
1 teaspoon mustard seeds
1 teaspoon skinned split black lentils (urad dal)
1 tablespoon grated coconut
6 fresh curry leaves, or more to taste

1
Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
2
Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
3
Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
4
Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 cups cubed fresh pumpkin, 2 cups water, or as needed, 1 teaspoon ground turmeric, salt to taste, and more.

Yes, Easy Indian-Style Pumpkin Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Indian-Style Pumpkin Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions