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Pumpkin Curry Recipes for Lunch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

pumpkin-curry-recipes-for-lunch

Spicy Pumpkin Curry Recipe

Ingredients:

Vegan • Gluten free • Paleo

Produce
1 tsp: Chilly, red powder
1 tsp: Coriander, powder
1 handful: Coriander, leaves
1 1/2 tsp: Coriander, powder (or to taste)
2 cloves: Garlic
2 inch: Ginger
1: Green chili
3: Mint, leaves
1: Onion, medium
3 cups: Pumpkin pieces
2: Tomato, medium ripe

Canned goods
1 cup: Coconut milk
2 tsp: Tomato paste

Baking & spices
1/2 inch: Cinnamon stick
1/2 tsp: Coconut sugar
1 3/4 tsp: Garam masala
1 tsp: Red chili powder
1: Salt
1/2 tsp: Turmeric, powder

Oils & vinegars
2 tbsp: Coconut oil

Nuts & seeds
1/2 tsp: Cumin seeds

Liquids
2 cups: Water

Instructions:

  • Wash and peel the pumpkin and carefully cut them to bite size cubes. Set a side.
  • Heat the coconut oil in a large pot over medium heat.Add the cumin seeds and the cinnamon stick and fry for twenty seconds.
  • Add the chopped onion, quarter tea spoon of salt and turmeric powder. Cook the onion till soft, about 5 minutes.
  • Add the chopped ginger. garlic and green chili and saute for 30 seconds.
  • Now add in the chopped ripe tomato and cook till mushy. Its important to use ripe tomato in the recipe to get the best taste.
  • Add the coriander powder, garam masala, red chili powder, salt, coconut sugar and tomato paste. Cook for 30 to 45 seconds until fragrant.
  • Now add the pumpkin cubes and coat the pumpkin with the spices and cook for 2-3 minutes.
  • Add the coconut milk and water and stir the curry.Bring the curry to a gentle boil, and reduce the heat to low-medium and cook it for 15 minutes stirring in between.
  • Taste the curry and adjust the water and spices. Add mint, coriander leaves and lemon juice and simmer for 3-4 minutes.
  • Let the curry rest for few minutes before serving.
pumpkin-curry-recipes-for-lunch

Spicy Pumpkin Curry Recipe (indian style)

Ingredients:

Produce
1 tsp: Chilli, red powder
2 tbsp: Cilantro
1 1/2 tsp: Coriander, powder
1 inch: Ginger
2: Green chilies
1: Onion, medium
500 g: Pumpkin, yellow

Baking & spices
1/2 tsp: Garam masala
1: Salt
1/4 tsp: Sugar
1/2 tsp: Turmeric, powder

Oils & vinegars
1 1/2 tbsp: Coconut oil

Nuts & seeds
1 tsp: Cumin

Liquids
1/2 cup: Water

Other
null: 1 teaspoon amchur powder or 1/2 tablespoon of lime juice

Instructions:

  • Peel the pumpkin skin and dice it into ½ inch pieces.
  • Add oil to the pot. Once hot, add cumin seeds, let them splutter.
  • Next, add minced ginger, green chili, and onions. Saute till onions turn light brown.
  • Then add diced pumpkin, dry spices like turmeric powder, red chili powder, coriander powder, salt, water, and mix well.Deglaze the pot, i.e., Make sure to scrape off any spice if sticking to the pot to avoid burning.
  • Close the lid on the pot. Set the pot to manual/ pressure cook (High Pressure) and the timer to 3 minutes.
  • Remove lid away from you, add garam masala, amchur powder (dry mango powder), and mix well. Add sugar if the pumpkin is not sweet, but it's optional.If there is extra water in the curry, turn on the saute mode and cook for 1-2 minutes to get the right consistency according to your preference.
  • Lastly, garnish with coriander leaves.

Mild Spicy Pumpkin Curry Recipe

Ingredients:

Vegan • Gluten free • Paleo

Scroll to Continue

Produce
2 tsp: Chilly, red powder
1 tsp: Coriander, powder
1 handful: Coriander, leaves
1 1/2 tsp: Coriander, powder
2 cloves: Garlic
2 inch: Ginger
1: Green chili
3: Mint, leaves
1: Onion, medium
3 cups: Pumpkin pieces
2: Tomato, medium ripe

Canned goods
1 cup: Coconut milk
2 tsp: Tomato paste

Baking & spices
1/2 inch: Cinnamon stick
1/2 tsp: Coconut sugar
1 3/4 tsp: Garam masala
1 tsp: Red chili powder
1: Salt
1/2 tsp: Turmeric, powder

Oils & vinegars
2 tbsp: Coconut oil

Nuts & seeds
1/2 tsp: Cumin seeds

Liquids
2 cups: Water

Instructions:

  • Wash and peel the pumpkin and carefully cut them to bite size cubes. Set aside.
  • Heat the coconut oil in a large pot over medium heat.Add the cumin seeds and the cinnamon stick and fry for twenty seconds.
  • Add the chopped onion, quarter tea spoon of salt and turmeric powder. Cook the onion till soft, about 3 minutes. Add the chopped ginger. garlic and green chili and saute for 30 seconds to incorporate the flavors well. Next, add in the chopped ripe tomato and cook till mushy. Its important to use ripe tomato in the recipe to get the best taste. (Can also use frozen or fresh puree tomato paste). Add the coriander powder, garam masala, red chili powder, salt, coconut sugar and tomato paste. Cook for 30 to 45 seconds until fragrant.
  • After that, add the pumpkin cubes and coat the pumpkin with the spices and cook for 2-3 minutes. Add the coconut milk and water and stir the curry. Taste the curry and adjust the water and spices. Add mint, coriander leaves and lemon juice and simmer for 3-4 minutes. Let the curry rest for few minutes before serving. Serve the pumpkin curry with nan, chapathi, quinoa or rice (jasmin rice or cauliflower rice).

Pumpkin Curry With Chicken Recipe

Ingredients:

Gluten free

Meat
1/2 cut into pieces: 1 pound boneless skinless chicken thighs, boneless skinless

Produce
1: 2 heads broccoli, 12 ounces
3: Carrots
1: Cashews or peanuts, Toasted
1: Cilantro and/or thai basil
3 cloves: Garlic
1 tbsp: Ginger
1 tbsp: Lime, zest
1: Lime, wedges
1 15 ounce can: Pumpkin puree
1: Yellow onion, 12 ounces

Canned goods
1 13.5 ounce can: Coconut milk, full fat
2 tbsp: Yellow curry paste

Condiments
1 tbsp: Fish sauce
2 tbsp: Lime juice, freshly squeezed

Pasta & grains
1: Jasmine rice

Baking & spices
1 tbsp: Avocado oil
1/2 tsp: Sea salt

Instructions:

  • For the broccoli, peel away the tough outer layer from the stems. Then slice the broccoli stems 1/4″ thick, and set them aside with the carrots. Cut the broccoli crown into bite sized pieces, and set them aside to add in at the end of the cooking time.
  • Preheat a pot or large 15″ skillet over medium high heat. When the pan is hot but not smoking, add the avocado oil and sauté the chicken until browned and cooked through. Remove the chicken from the pan and set it aside.
  • Add the diced onion, carrots, and broccoli stems to the pan and sauté over medium heat until the veggies are just starting to soften. Then add the curry paste, lime zest/lime leaves, ginger, and garlic to the pan. Cook until fragrant, breaking up the curry paste with a wooden spoon as it cooks, about 2 minutes.
  • Add the sea salt, pumpkin purée, coconut milk. Bring the curry to a simmer and cook just until the veggies are tender and the sauce is slightly thickened, 8-10 minutes. If the sauce it too thick, add a touch of water or chicken stock to thin it out.
  • Then add the chicken back to the pan along with the broccoli crowns, cook for 3-4 additional minutes until the broccoli is just cooked.
  • Remove the pan from the heat, and stir in the lime juice and fish sauce.

Pumpkin Curry With Chicken Thighs Recipe

Ingredients:

Gluten free

Meat
1 1/2 lb: Chicken thighs

Produce
1/2 cup: Bell pepper
1 cup: Butternut squash
1 can: Chickpeas
1 cup: Pumpkin puree
1/4: Yellow onion, small

Canned goods
1 can: Coconut milk
3 tbsp: Red curry paste

Baking & spices
1 tbsp: Arrowroot flour
1 tbsp: Curry powder
1: Salt

Instructions:

  • Saute chopped bell pepper and onion in 1 tbsp oil using the "saute" function of the instant pot or in a pan.
  • For Whole 30 Chicken option: Marinate the chicken with arrowroot flour and a generous amount of salt.
  • Pan sear the chicken with 1 -2 tbsp oil until all sides slightly cooked or brown.
  • For vegan option: drain and rinse the chickpeas
  • Add all the ingredients in the instant pot, stir until well combined.
  • Make sure the instant pot cap is sealed properly, cook on high pressure for 15 - 16 minutes. Let the instant pot vent completely before opening. Stir well.

Pumpkin with Coconut Milk Recipe

Ingredients:

Vegan • Gluten free

Produce
5 cloves: Garlic
2: Onions
7 cups: Pumpkin

Canned goods
1 can: Coconut milk

Baking & spices
4 tbsp: Curry powder
2 tbsp: Garam masala
1 tsp: Salt
1 tsp: Sugar

Oils & vinegars
3 tbsp: Coconut oil

Nuts & seeds
1/4 cup: Cashews

Liquids
1 cup: Water

Instructions:

  • In a saucepan on medium heat, melt the coconut oil and fry the onions until it translucent and beginning to brown.
  • Add the pumpkin and garlic and fry for another minute.
  • Add and mix in the coconut milk, water, salt, sugar, curry powder and garam masala and bring to a boil. Turn the heat down to low-medium and simmer until the pumpkin is tender and the sauce thickened considerably. Stir occasionally. This takes approximately 15-20 mins. Toast the nuts or seeds in a small frying pan on medium high heat.

Spicy Pumpkin Curry With Chicken Recipe

Ingredients:

Gluten free

Meat
2 lbs: Chicken thighs, boneless skinless

Produce
1 tsp: Coriander, ground
2 tbsp: Garlic
2 1/2 tbsp: Ginger
1 cup: Pumpkin puree
1: White or yellow onion

Canned goods
1 (14 oz) can: Coconut milk, unsweetened full fat
2 tbsp: Tomato paste

Baking & spices
1 tsp: Chili powder
2 tsp: Curry powder
5 tsp: Garam masala
1 tsp: Salt
1 tsp: Salt + more
1 tsp: Turmeric, ground

Oils & vinegars
2 tbsp: Coconut oil

Nuts & seeds
1 tsp: Cumin

Dairy
2 tbsp: Butter or ghee
1/2 cup: Yogurt

Instructions:

  • In a medium sized bowl: add the marinade ingredients (yoghurt, ginger, garlic, garam masala, turmeric, chili powder and salt).
  • Mix together until fully combined and then stir in the chicken pieces until coated in the yoghurt blend.
  • Cover the chicken and let marinate at least 30 minutes or up to 24 hours.
  • Heat the coconut oil to a large skillet over a medium heat. When hot, add the chicken pieces to the skillet and fry until all sides are browned. Add the ginger, garlic, tomato paste and spices (garam masala, curry powder, coriander, cumin and salt) and sauté another 2-3 minutes. Add the coconut milk and pumpkin to the skillet. Stir until a thick, mostly smooth sauce forms and let simmer for 10 to let the sauce thicken slightly.
  • Add the chicken back to the skillet, stir and let the curry simmer another 8-10 minutes until the chicken is cooked through and the sauce is bubbly. Taste and season with more salt if needed. Top with fresh cilantro and serve over rice (or cauliflower rice).

Pumpkin Curry With Broccoli Recipe

Ingredients:

Vegan • Gluten free

Produce
1 head: Broccoli
1: Cilantro
1: Cooking pumpkin, small
1/2: Fresno chile, red
2 cloves: Garlic
1/2 tbsp: Ginger
1: Lime
1: Yellow bell pepper
1: Yellow onion, small

Canned goods
1 can: Coconut milk, full fat
1 cup: Vegetable broth
3 tbsp: Yellow curry paste

Condiments
1 tsp: Tamari or soy sauce

Pasta & grains
1: Jasmine rice, Cooked

Baking & spices
1/2 tsp: Cinnamon
1/2 tsp: Salt

Oils & vinegars
1 tbsp: Coconut oil or olive oil

Instructions:

  • Heat the oil in a large skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until the onions start to become translucent, about 5 minutes. Add the ginger, chile, and garlic and cook until fragrant, about 2 minutes.
  • Add the bell pepper and cook until softened, about 5-7 minutes more. Add the curry paste and cook, stirring, until fragrant, 1-2 minutes.
  • Add the coconut milk, vegetable broth, tamari, pumpkin, cinnamon, and salt. Bring to a boil, reduce to a simmer, cover and cook for 10-12 minutes, until the pumpkin is fork-tender. Add the broccoli florets, and cook, uncovered, for 4-5 minutes, or until broccoli is fork-tender. Stir in lime juice and top with cilantro. Serve over jasmine rice.

Pumpkin Information

It is a popular vegetable crop in India which is grown in rainy season. It is also known as "HalwaKaddu” or “Kaddu” in hindi and it belongs to cucurbitaceae family. India is the second largest producer of pumpkin.

Pumpkin is an incredibly healthy vegetable that's rich in fiber, vitamins, and minerals. It's extremely versatile and can be used in desserts or savory dishes. The seeds, which are an excellent source of plant-based fat, also make a healthy snack or salad topping.

Simply put, pumpkin is a weight-loss friendly food because you can consume more of it than other carb sources — such as rice and potatoes — but still take in fewer calories. What's more, pumpkin is a good source of fiber, which can help curb your appetite.

How to reheat curry in the microwave: Transfer a portion of curry into a microwave-safe bowl and add some extra liquid (water or stock) to loosen the sauce. Cover the bowl with a paper towel or plastic wrap to prevent splattering. Heat the curry for 60 seconds and then continue in 30-second intervals until piping hot.

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