I’ll be honest, pumpkin usually makes me think of pie, lattes, or that one neighbor who carves a Jack-o’-lantern so perfectly it makes the rest of us look bad. But once you toss pumpkin into a curry, everything changes. The sweetness of the pumpkin softens into something earthy, and the spices hug it like a warm blanket. Cooking this in the Instant Pot feels almost like cheating—one pot, one plan, and zero stress. It’s one of those one pot recipes that makes you feel like you’ve unlocked a secret shortcut to dinner bliss. The best part? You can call it an instant pot recipe, a one pot wonder, or even just dinner—either way it’ll warm you up. It’s cozy, hearty, and the kind of meal you can serve on a Tuesday night and still feel a little proud of yourself. I once threw it together while helping my kid finish a science project (volcanoes, naturally), and we were both impressed: me with the curry, and my kid with the lava. So if you’ve been searching for Instant Pot Recipes Easy, or dreaming of something as comforting as a One Pot Chicken Pot Pie but without the whole pie situation, this is it. Pumpkin, coconut milk, and spices come together in minutes. The Instant Pot does the heavy lifting, and you get all the credit. That’s what I call balance.

1) Key Takeaways
2) Easy Indian Pumpkin Curry Recipe
3) Ingredients for Indian Pumpkin Curry
4) How to Make Indian Pumpkin Curry
5) Tips for Making Indian Pumpkin Curry
6) Making Indian Pumpkin Curry Ahead of Time
7) Storing Leftover Indian Pumpkin Curry
8) Try these Main Course next!
9) Indian Pumpkin Curry
10) Nutrition

1) Key Takeaways

Pumpkin transforms beautifully in a curry when cooked in an Instant Pot
This recipe is simple, hearty, and filled with rich spices
It’s a one pot recipe that saves time and reduces cleanup
Leftovers taste even better the next day

2) Easy Indian Pumpkin Curry Recipe

When I first tried making this Indian Pumpkin Curry in the Instant Pot, I wasn’t expecting much more than a decent dinner. But something happens when you toss pumpkin with spices and let them all simmer together under pressure. The pumpkin softens, the spices deepen, and suddenly the whole kitchen smells like you actually know what you’re doing. It’s a confidence booster in a pot.

This isn’t just another instant pot recipe. It’s one of those one pot recipes that sneaks into your weeknight rotation and never leaves. And honestly, I don’t want it to. We’ve all been there—tired, hungry, and staring at the fridge like it might solve our problems. That’s when this dish steps in and says, “Relax, I’ve got you.”

The Instant Pot makes the whole thing fast, easy, and surprisingly fun. Toss in your pumpkin, add coconut milk, tomatoes, and a mix of spices, then let the pot do its magic. You’ll get a curry that’s warm, comforting, and far better than anything you’d expect from such little effort.

3) Ingredients for Indian Pumpkin Curry

Pumpkin: The star of the show. Sweet, earthy, and perfect for soaking up all those bold spices. Cut it into cubes so it softens nicely under pressure.

Coconut Milk: This adds creaminess and balances the heat of the spices. It also gives the curry that cozy, velvety texture.

Onion, Garlic, and Ginger: This trio is the flavor foundation. They sizzle in oil first to bring out their sweetness and aroma before anything else hits the pot.

Carrot and Bell Pepper: These add color, crunch, and a subtle sweetness that works beautifully with the pumpkin.

Curry Powder, Cumin, and Turmeric: These spices make the dish rich, warm, and deeply satisfying. They’re the soul of this curry.

Vegetable Broth: This keeps the curry saucy and helps all the flavors meld together. It’s what makes the curry spoonable over rice.

Fresh Cilantro: A little garnish at the end brightens the whole dish. Don’t skip it unless you absolutely can’t stand cilantro.

Rice or Naan: Let’s be real, no curry feels complete without something to soak up the sauce. I usually go for rice, but naan is always a win.

4) How to Make Indian Pumpkin Curry

Step 1. Set the Instant Pot to sauté mode and add a splash of oil. Toss in the onion, garlic, and ginger. Cook until fragrant, which usually takes just a few minutes.

Step 2. Add the pumpkin, carrot, and bell pepper. Stir them around so they start to soften slightly and soak up some of the base flavors.

Step 3. Sprinkle in curry powder, cumin, turmeric, salt, and pepper. Give it all a good stir so every veggie is coated in spices.

Step 4. Pour in the coconut milk, diced tomatoes, and broth. Stir to combine everything into one rich, golden mixture.

Step 5. Cancel sauté mode. Close the lid, lock it, and set the Instant Pot to high pressure for 8 minutes. This is where the magic happens.

Step 6. Once the timer beeps, quick release the steam. Open the lid carefully, give the curry a stir, and taste for seasoning.

Step 7. Serve hot over rice or with naan. Don’t forget to sprinkle on some fresh cilantro—it makes the dish pop.

5) Tips for Making Indian Pumpkin Curry

I’ve found that using fresh pumpkin makes the curry taste fuller, but if you’re short on time, canned pumpkin cubes or even butternut squash work just fine. Don’t stress about getting it perfect—curry is forgiving.

If you like your curry on the thicker side, reduce the amount of broth slightly. On the other hand, if you’re serving it over rice, you might enjoy a bit more sauce, so feel free to add extra broth.

Lastly, don’t skip the garnish. Fresh cilantro or even a squeeze of lime juice can really lift the flavors. It’s those small touches that make homemade curry feel special without extra work.

6) Making Indian Pumpkin Curry Ahead of Time

Curry almost always tastes better the next day. The flavors have more time to blend, and the pumpkin soaks up the spices even more. If you’re planning ahead, cook it a day before and store it in the fridge overnight.

When reheating, I like to add a splash of broth or coconut milk to loosen it up. Heat it gently on the stove or back in the Instant Pot on warm mode.

It’s a smart recipe for meal prep too. You can portion it out into containers with rice, and suddenly you’ve got lunches ready for the whole week.

7) Storing Leftover Indian Pumpkin Curry

Leftovers can be stored in an airtight container in the fridge for up to four days. The flavors only get better, so don’t be surprised if you find yourself sneaking spoonfuls cold from the fridge.

If you want to keep it longer, freeze it in portion-sized containers for up to two months. Just thaw it overnight in the fridge and reheat it gently on the stove.

Pro tip: store rice separately if you’re freezing. Rice doesn’t always thaw as nicely as curry does.

8) Try these Main Course next!

9) Indian Pumpkin Curry