Instant Pot Pumpkin Curry - Quick & Creamy Curry with Coconut Milk - Vegetarian Recipe for Fall
Ingredients
- Pumpkin – 300 grams (1 ½ inch pieces)
- Oil – ¼ cup
- Mustard Seeds – ½ tsp
- Funnel Seeds – ¼ tsp
- Dried Red Chilies – 2-3 qty
- Ginger/Garlic Paste – 1 tsp
- Onion – ½ cup (chopped)
- Tomatoes – 2-3 medium (chopped)
- Coriander Powder – 1 ½ tsp
- Cumin Powder – ½ tsp
- Red Chili Powder – 1 ½ tsp
- Turmeric Powder – ¼ tsp
- Garam Masala – ¼ tsp
- Salt – 1 ½ tsp
- Water - 1 1/4 cups (divided)
- Coconut Milk (Unsweetened) – ½ cup
- Lemon Juice – 1 Tbsp
- Cilantro Leaves – 2 Tbsp (chopped)
This InstantPot Pumpkin Curry is the perfect blend of simplicity, warmth, and flavor. Made with tender pumpkin pieces simmered in a creamy coconut milk base, this vegetarian recipe brings out the comforting essence of Indian home cooking with minimal effort. The Instant Pot makes it quick and foolproof, giving you a delicious curry in just minutes.
Watch our recipe video for step by step instructions on how to make Pumpkin Curry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our pumpkin curry recipe calories and nutrition information, see the recipe card below.
Instructions
1) Peel the pumpkin and cut it into 1½-inch cubes.
2) Plug in the Instant Pot, press the Sauté mode, and set the timer for 15 minutes.
3) Add ¼ cup oil and allow it to heat. Add 1/2 tsp mustard seeds, 1/4 tsp fennel seeds, and 2-3 dried red chilies. Wait for the spices to crackle.
4) Add 1 tsp ginger-garlic paste and sauté for 5–6 seconds.
PRO TIP: Add 1–2 tablespoons of water to prevent burning and to reduce the temperature slightly.
5) Add 1/2 cup chopped onions and cook for 5-6 minutes until they turn slightly golden brown.
6) Now add 1 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 1/s tsp red chili powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala and 1 1/2 tsp salt.
7) Add 2-3 chopped tomatoes and cook for 2-3 minutes until the tomatoes soften.
8) Add 1/4 cup of hot water and cook until the oil starts to separate from the masala.
9) Now add the diced pumpkin and mix everything so that it is well coated with the masala. Saute again for 2 minutes.
10) Add 1 cup of water or just enough to submerge the pumpkin cubed.
11) Press the Cancel button and then pressure cook on “Normal” mode for 2-3 minutes. Allow the pressure to release naturally.
12) Open the lid, the curry should be at a simmer not a roaring boil and do not stir the curry otherwise the pumpkin pieces can become mushy.
13) Add 1/2 cup of coconut milk and 1 Tbsp of lemon juice. Simmer the curry for 1-2 more minutes on saute mode again, being sure to not stir the curry.
14) Garnish with fresh chopped cilantro.
15) Serve hot with rice. Enjoy!
This InstantPot Pumpkin Curry is the perfect blend of simplicity, warmth, and flavor. Made with tender pumpkin pieces simmered in a creamy coconut milk base, this vegetarian recipe brings out the comforting essence of Indian home cooking with minimal effort. The Instant Pot makes it quick and foolproof, giving you a delicious curry in just minutes.
Watch our recipe video for step by step instructions on how to make Pumpkin Curry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our pumpkin curry recipe calories and nutrition information, see the recipe card below.
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