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.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Eggless Microwave Caramel Custard Recipe - Easy Valentine’s Day Dessert for Two
Make a smooth, creamy eggless caramel custard in just minutes using only a microwave. This quick and easy Valentine’s Day dessert is perfect for two, made with simple ingredients and finished with fresh raspberries. An easy, no-bake treat for a sweet celebration at home.
This eggless microwave caramel custard is the perfect Valentine’s Day dessert when you want something sweet without spending hours in the kitchen. Made with simple pantry ingredients and no oven required, this creamy custard comes together quickly and sets beautifully in the fridge.
Finished with a light caramel layer and fresh raspberries, it’s an easy dessert meant for sharing. Whether you’re celebrating at home or surprising someone special, this quick microwave recipe delivers comfort, sweetness, and simplicity in every bite.
Watch our recipe video for step-by-step instructions on how to make caramel custard at home. We’ve included demonstrations and pro tips to help you out in the kitchen! For our caramel custard recipe calories and nutrition information, see the recipe card below.
Butter Chicken Nachos Recipe - Indian Fusion Game Day Snack with Naan, Cheese & Creamy Butter Chicken
Turn game day into a flavor-packed celebration with Butter Chicken Nachos! This Indian-Mexican fusion recipe layers naan chips, creamy butter chicken, melted cheese, and bold spices. A crowd-pleasing Super Bowl snack and easy party appetizer everyone will love.
Butter Chicken Nachos are the ultimate Indian–Mexican fusion snack, perfect for game day, parties, and Super Bowl gatherings. This recipe brings together tender, yogurt-marinated chicken cooked in a rich, creamy butter chicken sauce and layered over crispy naan triangles instead of traditional tortilla chips. Finished with melted cheese and bold Indian spices, it’s a crowd-pleasing twist on classic loaded nachos.
Watch our recipe video for step-by-step instructions on how to make Butter Chicken Nachos at home. We’ve included demonstrations and pro tips to help you out in the kitchen! For our butter chicken nachos recipe calories and nutrition information, see the recipe card below.
Eggless Hot & Sour Soup Recipe - Vegan Indo-Chinese Fusion Soup - Spicy & Tangy Comfort Bowl
This Vegan Hot & Sour Soup is a bold Indo-Chinese fusion recipe made with fresh vegetables, soy sauce, vinegar, and chili garlic sauce. A spicy, tangy soup recipe inspired by Indian-Chinese flavors, perfect as a comforting appetizer or light meal.
Hot & Sour Soup is a classic Indo-Chinese favorite loved for its bold balance of heat and tang. This vegetarian version brings together shredded cabbage, carrots, bell peppers, mushrooms, and green beans, cooked quickly over high heat to keep the veggies crisp and flavorful.
Watch our recipe video for step-by-step instructions on how to make Hot & Sour Soup at home. We’ve included demonstrations and pro tips to help you out in the kitchen! For our hot & sour soup recipe calories and nutrition information, see the recipe card below.
