Name: Pumpkin Curry – Butter Chicken Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-Inspired
Ingredients: Pumpkin (sugar pumpkins or kabocha squash, peeled and cubed); Cooked or canned chickpeas, drained and dried; Garam masala (or tandoori masala, curry powder, or paprika + cumin); Kashmiri chili powder (for color and mild heat); Tomato paste (or crushed tomatoes); Full-fat canned coconut milk; Ghee (or oil for vegan option); Maple syrup (or honey/brown sugar); Dried coconut flakes (toasted); Fresh cilantro (for garnish); Salt and pepper, to taste

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This Pumpkin Curry is a rich, comforting dish where roasted pumpkin meets a creamy, spiced coconut sauce inspired by butter chicken. I love how the smoky roasted pumpkin soaks up all the flavor, while crunchy roasted chickpeas and toasted coconut flakes give each bite some texture. It’s a perfect blend of sweet, savory, and spice that works beautifully for fall dinners, holiday meals, or a cozy weeknight treat.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s both luxurious and easy. The creamy coconut sauce is packed with warm Indian spices, and the roasted pumpkin adds a deep, earthy sweetness that pairs perfectly with the rich curry base. I top it with crispy chickpeas, which give just the right crunch, and some toasted coconut for added texture. It’s vegetarian, full of flavor, and makes a stunning dish for both casual meals and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin (I use sugar pumpkins or kabocha squash, peeled and cubed)
Chickpeas (cooked or canned, drained and dried)
Garam masala (or tandoori masala, curry powder, or paprika + cumin)
Kashmiri chili powder (for color and mild heat)
Tomato paste (or crushed tomatoes)
Full-fat canned coconut milk (for a creamy base)
Ghee (or substitute with oil)
Maple syrup (or use honey or brown sugar)
Dried coconut flakes (toasted for texture)
Fresh cilantro (for garnish)
Salt and pepper (to taste)

Directions

I start by roasting the pumpkin cubes in the oven until they’re golden and tender. This adds a delicious smoky sweetness to the dish.
While the pumpkin roasts, I pat the chickpeas dry and toss them with a little oil and spices, then roast them until crispy.
In a skillet, I melt ghee and sauté tomato paste with garam masala, Kashmiri chili powder, and a pinch of salt.
I pour in the coconut milk, stir everything together, and let it simmer until thickened and fragrant.
I add a splash of maple syrup to balance the spice and let the sauce bubble gently.
Once the pumpkin is done roasting, I stir it into the curry sauce and let it simmer for a few more minutes so all the flavors meld together.
Just before serving, I top it with the roasted chickpeas, toasted coconut flakes, and chopped cilantro for color and texture.

Servings and timing

This recipe makes about 4 generous servings. It takes roughly 45 minutes from start to finish—15 minutes to prep and 30 minutes to cook. The full meal is hearty and filling on its own or served with rice or flatbread.

Variations

Make it Spicier: I sometimes add fresh green chili or extra chili powder if I want more heat.
Use Butternut Squash: When pumpkin isn’t in season, I swap it with cubed butternut squash.
Add Protein: Occasionally, I stir in paneer cubes or tofu for added protein and texture.
Nut Topping: Instead of chickpeas, I like using roasted cashews or pumpkin seeds for a different crunch.
Greens Add-In: A handful of fresh spinach stirred into the sauce at the end gives an extra layer of nutrition and color.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen over time. To reheat, I warm it gently on the stove with a splash of water or coconut milk to loosen the sauce. It also reheats well in the microwave. I avoid freezing it, as the coconut milk can sometimes separate.

FAQs

Can I use canned pumpkin for this curry?

I don’t recommend canned pumpkin for this recipe because it lacks the texture and flavor of fresh roasted cubes. Roasting real pumpkin adds depth and structure that makes the dish shine.

What can I serve with pumpkin curry?

I usually serve it with steamed basmati rice or warm naan. It’s also great over quinoa or with a side of sautéed greens.

Can I make this dish ahead of time?

Yes, I often make it a day ahead and just reheat it when ready to serve. The curry sauce develops even more flavor overnight.

Is this curry vegan?

Yes, if I use oil instead of ghee and maple syrup instead of honey, it’s completely vegan and dairy-free.

How do I get the pumpkin evenly roasted?

I make sure the cubes are evenly sized and spread out on a single layer on the baking sheet. I roast them at a high temperature and flip them once for even browning.

Conclusion

This Pumpkin Curry is one of my favorite cozy meals when I want something that feels both nourishing and indulgent. The roasted pumpkin, creamy spiced coconut sauce, and crunchy toppings make every bite exciting. Whether I’m celebrating fall flavors or just need an easy, satisfying dinner, this recipe never disappoints.