Pumpkin and coconut curry is one of those simple, soul-satisfying dishes that captures the heart of traditional Indian home cooking. It brings together the natural sweetness of pumpkin and the creamy richness of coconut milk, all spiced gently with classic tempering. This curry is a great choice for everyday meals and works beautifully with rice or chapati. It’s also perfect for those who want a flavourful dish without using onion or garlic. In just five easy steps, you can prepare a bowl of warm comfort that’s packed with nutrition, colour, and aroma.
Step 1: Pick ripe pumpkin and prep your ingredients
To begin, choose a medium-sized ripe pumpkin with a deep orange hue and firm flesh. Slice it open, scoop out the seeds, and peel the skin. Then chop the pumpkin into small cubes, around 2 cups for this recipe. A sweet, ripe pumpkin brings natural richness to the dish. For the rest of the ingredients, keep 1 cup of thick coconut milk ready. You’ll also need mustard seeds, curry leaves, dry red chillies, turmeric powder, coriander powder, a small piece of ginger (grated), a green chilli, and salt. Fresh grated coconut is optional for garnish. Coconut oil is ideal for tempering, as it complements the flavours perfectly.
Step 2: Sauté the pumpkin with basic spices
Heat 1 tablespoon of coconut oil in a kadhai or a deep non-stick pan. Once hot, add 1 teaspoon of mustard seeds and let them splutter. Then add 2 dry red chillies (broken) and 6–7 fresh curry leaves. Stir for a few seconds until the aroma rises.
Add 1 teaspoon of grated ginger and 1 chopped green chilli. Stir briefly and then add the cubed pumpkin. Mix it well so the pumpkin is coated in the tempered oil and spices. Sprinkle in ½ teaspoon turmeric powder and 1 teaspoon coriander powder. Add salt to taste. Stir again and let it cook uncovered for about 4–5 minutes on medium heat so the pumpkin begins to soften slightly.
Step 3: Add water and cook till tender
Pour about ½ cup of water into the pan, just enough to help the pumpkin cook without turning soggy. Stir gently and cover the pan with a lid. Let the pumpkin simmer on low heat for 10–12 minutes, or until it turns soft but holds its shape. Stir occasionally and check if more water is needed. Do not overcook the pumpkin as it may become mushy and lose texture.
When the pumpkin becomes fork-tender and the water is almost absorbed, reduce the heat and get ready for the coconut milk.
Step 4: Add coconut milk and simmer
Pour in 1 cup of thick coconut milk and stir gently to combine it with the cooked pumpkin. Keep the heat low at this stage. Let the curry simmer for 3–4 minutes so the coconut milk blends with the spices and gets slightly thick. Be careful not to boil the curry too much after adding the coconut milk, as it may curdle or lose its delicate taste.Taste the curry and adjust salt or spice if needed. If you like a slightly sweet note, you can add a small pinch of jaggery at this stage and let it melt in. This touch of sweetness balances the flavours beautifully.
Step 5: Finish with a fresh tempering and serve
In a separate small pan, heat another teaspoon of coconut oil. Add ½ teaspoon of mustard seeds, 1 dry red chilli, and a few curry leaves. Let them sizzle for a few seconds and then pour this tempering over the curry.Garnish the dish with some fresh coriander or a spoonful of grated coconut if you prefer. Let the curry rest for a couple of minutes so all the flavours settle in.This curry pairs wonderfully with steamed rice, jeera rice, or even with appams and chapatis. It’s light, comforting, and perfect for both lunch and dinner.
Pumpkin and coconut curry is a simple yet satisfying dish that brings out the best of homestyle comfort cooking. It’s easy to make, full of nutrients, and has that unique blend of sweetness and spice that makes it irresistible. Whether you’re looking for a wholesome weekday meal or a soothing weekend lunch, this 5-step curry is a flavourful and fuss-free choice that you’ll love coming back to.