With Halloween on the way, its all about pumpkins isn’t it? Head to the supermarket and all you see are those nice orangey pumpkins that scream “pick me up”! So with all the pumpkins I ended up buying, I’m lost for options to create any more pumpkin recipes. I’ve tried the pumpkin soup and a few dessert recipes with it, so now I think its time to use it as a main course. Using pumpkin as the main ingredient would be nice. So I tried my hands at this Indian inspired pumpkin curry is healthy is easy to make. And with winter heading our way what better time to post this lovely comfort food idea. Add a nice bowl of warm rice to this and dinner is ready. Something the whole family will enjoy.

This pumpkin curry only took me 15 minutes to cook, and when you boil the rice just before starting the curry, the rice would finish in sync with the curry! And you are done 🙂

This vegan Indian inspired pumpkin curry is super easy to make for a healthy dinner!

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This vegan Indian inspired pumpkin curry recipe is super easy to make for a healthy dinner!
Easy pumpkin curry
This vegan Indian inspired pumpkin curry recipe is super easy to make for a healthy dinner!
Easy pumpkin curry
Servings Prep Time
2 5 minutes
Cook Time
15minutes
Servings Prep Time
2 5 minutes
Cook Time
15minutes
Ingredients
  • 2tbsp vegetable oil
  • 2 dry red chilliesyou can also use 2 green chillies
  • 1tsp cumin seeds
  • 2cloves garlic
  • 2 onions
  • 2 tomato
  • 1tsp turmeric powder
  • 1tsp chilli powderor paprika
  • 2cups pumpkincubed
Garnish
  • 3sprigs coriander leaves
Instructions
  1. Heat the oil in a pan and then add the cumin seeds and chilies. Once they start to pop add the onions.
  2. Add chopped garlic and saute the onions till golden brown. Then add the chopped tomatoes and cook till they are well mashed up. Add in the turmeric and chili powder and let it simmer for a couple of minutes.
  3. Mix in the cubed pumpkins and add half a cup of water and salt. Simmer for about 10 minutes.
  4. When the pumpkin has cooked garnish with chopped coriander leaves. This recipe goes well with a bowl of rice.
Recipe Notes

  1. The 2 red chilies I used were for a hot curry if you prefer a milder version you can use just one chili

  2. Another way to tone down the heat in the curry is to add half a cup of coconut cream just 5 minutes before turning off the stove. This makes the curry nice and creamy and would go perfectly with a flatbread like a naan or a roti.

If you try this recipe tag me on Instagram @messylifesorted. I would love to see what you've created.

Want another healthy Halloween inspired breakfast idea? Be sure to check out this recipe which is super easy to create and only a little bit of carving skills needed 😉

Have any other versions of this pumpkin curry recipe? Let me know in the comments box below 🙂

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