Spicy Indian vegan pumpkin curry recipe

photo of vegan pumpkin curry

This is one spicy dish you don’t want to miss out on.

As the weather gets colder and the days get shorter, it’s time to start thinking about the things that do the most to keep you warm. Eating spicy food is a great way to fill your tummy and your heart, and this warming curry is sure to be a hit on a cold winter day.

How do you make curry spicy?

The easiest way to make curries spicy is to add ingredients like fresh chilis or chili powder. This recipe uses both! You can make this dish even spicier by adding a spicier type of chili, or by adding more than one pepper.

What types of chilis can you use in vegan pumpkin curry?

For the sake of simplicity, I use jalapeños or serranos for this recipe. These chilis can be found in any grocery store across America. For a spicier curry, I will use serranos, or if I want it milder I will use jalapenos.

In more traditional spicy Indian curries, Jwala chilis might be used. These chilis are grown in Gujarat, and they are green and then eventually turn red. They are about 3x spicier than jalapeños.

Can you make curries with other types of squash?

This recipe calls for a small pumpkin — but use any type of winter squash that you like. Butternut squash or acorn squash would go great in this recipe.

What to eat with vegan pumpkin curry

White rice, especially basmati, is a great side dish to have with this vegan pumpkin curry. If you eat dairy, yogurt or a yogurt sauce like Raita will elevate this dish even more. To make this dish more filling and robust, serve it alongside a bean or lentil curry for added protein and calories.

photo of vegan pumpkin curry

Spicy vegan pumpkin curry

This is a delicious plant-based curry that will warm your taste buds and tummy.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling time 30 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Indian
Servings 4 people


  • 1 small pumpkin
  • 4 tbsp oil
  • 1 tbsp cumin seeds
  • 1 tbsp chili powder
  • 1 fresh green chili jalapeño or serrano is fine, diced
  • 1 tsp salt
  • 1 tbsp coriander powder
  • 2 tomatoes finely diced or blended
  • 4 cloves garlic finely minced
  • 1 small yellow onion finely diced
  • 1 tbsp ginger finely minced
  • 1 cup water
  • 4 tbsp fresh cilantro chopped, to top


  • Preheat your oven to 350 degrees
  • Cut your pumpkin in half and put it in a large baking dish, face down
    1 small pumpkin
  • Add 1/2 inch of water to the baking dish and bake until soft, about 1 hour
  • Allow your pumpkin to cool until cool enough to handle
  • Scoop the flesh from your pumpkin with a large spoon
  • Heat your oil in a large pot or pan on medium high
    4 tbsp oil
  • Add cumin seeds and cook for 1-2 minutes until they spatter and pop
    1 tbsp cumin seeds
  • Add onions, garlic, ginger, and chili pepper, and cook until softened, about 5 minutes
    1 fresh green chili, 4 cloves garlic, 1 small yellow onion, 1 tbsp ginger
  • Stir in chili powder, coriander, and salt
    1 tbsp chili powder, 1 tbsp coriander powder, 1 tsp salt
  • Add tomatoes and cook until the oil separates, about 5 minutes
    2 tomatoes
  • Add your pumpkin and 1 cup of water, and simmer for 15-20 minutes
    1 cup water
  • Top it with chopped cilantro and enjoy!
    4 tbsp fresh cilantro

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