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September 16, 2025
Easy Indian-Style Pumpkin Curry Recipe
Easy Indian-style pumpkin curry represents a popular dish from Kerala, South India, traditionally made during festivals for its extremely nutritious and delicious qualities. This regional specialty showcases how South Indian cooks transform seasonal pumpkin into something absolutely special through traditional spicing methods. The festival association demonstrates the cultural importance of this nutritious dish in Kerala's culinary traditions. This easy preparation makes authentic Kerala cuisine accessible to home cooks who want to experience genuine South Indian flavors. The extremely nutritious nature of this curry proves that healthy eating can be incredibly delicious when prepared with traditional Indian techniques.
This is a popular dish in Kerala, South India. It’s made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What’s vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients
5 cups cubed fresh pumpkin
2 cups water, or as needed
1 teaspoon ground turmeric
salt to taste
½ 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
Directions
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.
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.
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.
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.
Recipe Tips
Traditionally, coconut oil is used, but you can use any vegetable oil instead.
For a bit of variety, use your favorite winter squash.
Nutrition Facts (per serving)
| 176 | Calories |
| 13g | Fat |
| 16g | Carbs |
| 4g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 176 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 11g | 54% |
| Sodium 52mg | 2% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 4g | 13% |
| Total Sugars 4g | |
| Protein 4g | 7% |
| Vitamin C 41mg | 46% |
| Calcium 77mg | 6% |
| Iron 3mg | 15% |
| Potassium 656mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
