North Indian Pumpkin and Green Bean Curry (Vegan)

This Indian pumpkin curry is a delicious, naturally vegan and gluten-free dish that makes the most of pumpkin season. It balances sweet pumpkin with savory spices, a touch of bitterness from nigella seeds and tang from tamarind. Mild and family-friendly, it’s ideal for picky eaters and anyone who isn’t usually keen on pumpkin — many find they love it once they try this curry.

If you have pumpkins to use up this season, this curry is a perfect savory option. The warm spices pair beautifully with pumpkin; for another savory idea, try a spiced pumpkin and sweetcorn soup.

Why You Will Love This Vegan Pumpkin Curry

• Delicious yet mild — suitable for the whole family, including children.
• Quick and easy to prepare, especially if you have prepped or frozen pumpkin on hand.
• Economical — pumpkins are often inexpensive and feed a crowd.
• Nutritious — pumpkin is rich in vitamins (especially vitamin A) and fiber.
• Naturally vegan and gluten-free.

I developed this recipe one evening while improvising dinner for my family. To my surprise, it became an autumn favorite even among picky kids. The curry’s sweetness is balanced by nigella seeds and tamarind, creating a comforting, well-rounded flavor that everyone tends to enjoy.

Origins

This recipe is inspired by the North Indian dish “Kaddu ki Sabzi.” Traditional versions are often drier, but this adaptation keeps more sauce for mixing with rice and mopping up with bread or poppadoms. It uses familiar Indian spices but is kept mild so children can enjoy it; add chili to your own plate if you prefer more heat.

Frozen green beans are included for color, texture and extra nutrition. Frozen vegetables are convenient for saucy dishes because they’re preserved at peak freshness and ready when you are.

Nutrition

Botanically, pumpkin is a fruit because it contains seeds. It’s low in calories and high in vitamins, minerals and fiber, with an especially good supply of vitamin A. The antioxidants in pumpkin support eye health, skin and immune function. Because of its fiber, pumpkin can also fit into low-carb and many keto approaches when used sensibly.

Main Ingredients

• Onion, garlic, ginger, optional green chili, coconut oil — the aromatic base of the curry. Omit chili for a child-friendly version.
• Curry powder, turmeric, coriander powder, salt — simple Indian spices that flavor the dish. Add garam masala if you want a deeper spice profile.
• Grated fresh pumpkin — any squash will work, including kabocha, Crown Prince, or butternut. Grating gives a softer texture that tends to be more popular with children; cubed pumpkin takes longer to cook.
• Vegetable stock and coconut milk — form the saucy base. Use coconut milk (not cream) for the right consistency.
• Nigella seeds — provide a pleasant bitter backdrop; celery or cumin seeds can substitute if needed.
• Tamarind paste — adds tang; you can substitute pomegranate molasses or lime juice with a pinch of sugar if preferred.
• Dry mango powder (amchur) — optional, adds tartness and a subtle sweetness; lemon or lime juice can be used instead.
• Curry leaves — optional but aromatic; they freeze well if you find them and want to store extras.
• Green beans — I use frozen green beans for convenience; cauliflower florets or sliced courgette are good alternatives.

Please see the recipe card below for exact quantities and full ingredient list.

Basic Instructions

This curry is straightforward and largely self-sufficient once simmering.

• Sauté diced onion in coconut oil in a heavy-based pan until soft (about 5 minutes).
• Add minced garlic, grated ginger, sliced green chili (if using) and curry leaves; stir for 1 minute.
• Add the dry spices and salt; stir until fragrant (30–45 seconds).
• Mix in the grated pumpkin, then add vegetable stock, coconut milk, tamarind paste and nigella seeds. Bring to a boil, reduce heat, cover and simmer for about 40–45 minutes until pumpkin is tender and saucy.
• Add the green beans and dry mango powder for the last 5 minutes of cooking. Adjust liquid as needed — add a splash of water or coconut milk if it looks dry, or simmer uncovered to reduce excess liquid.

This summary covers the method—see the recipe card below for full step-by-step instructions, including Instant Pot and Thermomix options.

How To Chop a Pumpkin

Medium or small pumpkins are easier to handle. You can cook pumpkin with the skin on if you cook it long enough; this saves prep time and retains nutrients under the skin. If keeping the skin, wash the pumpkin thoroughly first.

• Cut the pumpkin into wedges by slicing through the middle and continuing around the fruit. Remove seeds and stringy bits — roast the seeds if you like.
• To peel, lie each wedge flat and slice away the skin carefully, then chop into chunks if desired.
• Grating pumpkin is a space-saving option for freezing and works well in this recipe when you want the pumpkin to blend into the sauce.

Leftover pumpkin freezes well. Cut into portions or grate and store in freezer bags for future use.

Serving suggestions

Serve with basmati or brown rice, or cauliflower rice for a lower-carb option. Finish with extra nigella seeds and fresh coriander (cilantro). For a fuller spread, offer plant-based raita, mango chutney, poppadoms or Indian flatbreads such as roti or paratha.

Variations

There are many simple substitutions to tailor the curry to what you have:

• Swap green beans for cauliflower florets, courgette slices, or add baby spinach at the end to wilt through.
• Omit chili for a child-friendly version and add heat to individual servings if desired.
• Use pumpkin chunks instead of grated pumpkin — expect a longer cook time and a chunkier texture.
• If you don’t have curry leaves or dry mango powder, omit them; the curry will still be flavorful. Substitute tamarind with pomegranate molasses or lime juice.
• If nigella seeds aren’t available, mustard or cumin seeds provide a similar aromatic element; add them with the garlic and ginger.

If you really dislike pumpkin, try another squash such as butternut, or choose a different curry recipe to suit your taste.

Chef’s Notes

Raw pumpkin can stain skin slightly orange and some people experience mild irritation from its sap. Wear gloves while prepping or wash hands frequently to avoid staining and irritation.

Making Ahead, Leftovers & Storage

This curry develops flavor over time and keeps well in the fridge for 3–4 days. For best results, leave the green beans out when storing and add them fresh when reheating. The curry freezes well for up to 6 months — portion and freeze for quick meals later.

FAQs

📖 Recipe 📖

Vegan Pumpkin Curry with Green Beans (North Indian Style)

A sublime vegan pumpkin curry rich with sweet and savoury flavours but mild enough for the whole family to enjoy. Perfect served with brown rice or cauliflower rice.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Servings: 4

Author: Camilla Sanderson

Ingredients

• 2 tablespoons coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 inch piece of ginger, grated
• 1–2 green chilis (optional), de-seeded and sliced
• 1 small handful curry leaves (optional)
• 1 teaspoon curry powder
• ½ teaspoon turmeric powder
• ½ teaspoon coriander powder
• ¼ teaspoon cayenne or chili powder (optional)
• ½ teaspoon salt
• 450 g pumpkin, peeled and grated
• 200 ml vegetable stock
• 100 ml coconut milk
• 2 teaspoons tamarind paste
• 1 teaspoon nigella seeds
• 100 g green beans, chopped (or frozen)
• ½ teaspoon dry mango powder (amchur), optional

Instructions

1. Heat the coconut oil in a heavy-based pan over medium heat. Add the onion and sauté for 5 minutes until soft and golden.
2. Add the garlic, ginger, green chili (if using) and curry leaves and stir for 1 minute.
3. Add the curry powder, turmeric, coriander, chili powder (if using) and salt. Stir until fragrant (30–45 seconds).
4. Add the grated pumpkin, then pour in the vegetable stock, coconut milk, tamarind paste and nigella seeds. Bring to a boil, reduce heat, cover and simmer for 40–45 minutes, stirring occasionally, until the pumpkin is soft and saucy.
5. Add the green beans and dry mango powder and cook for a final 5 minutes. Adjust liquid if necessary — add a splash of water or coconut milk if too dry or simmer uncovered to reduce excess liquid.
6. Taste and adjust seasoning. Garnish with a drizzle of coconut milk, extra nigella seeds and fresh coriander. Serve with rice or cauliflower rice and optional breads or poppadoms.

Thermomix Instructions

1. Place onion, garlic, ginger, green chili and oil into the Thermomix jug and blitz 3 sec / speed 5. Scrape down and cook 5 min / 120°C / speed 1.
2. Add spices and curry leaves and cook 30 sec / 120°C / speed 1, stirring.
3. Add grated pumpkin, stock, coconut milk, tamarind and nigella seeds, stir 30 sec / reverse / speed 2, then cook 40 min / 100°C / reverse / speed 0.5.
4. Stir in green beans and dry mango powder and cook 5 min / 100°C / reverse / speed 0.5. Serve garnished.

Notes

• Substitute green beans with cauliflower, courgette or add other vegetables. Baby spinach stirred in at the end works well.
• Curryleaves and dry mango powder are optional. Tamarind can be swapped for pomegranate molasses or lime juice.
• If your pumpkin is not very sweet, add a pinch of sugar to balance flavors.
• Wear gloves or wash hands frequently when handling raw pumpkin to avoid staining or irritation.
• Serve with plant-based raita, mango chutney, poppadoms or Indian flatbreads if desired.

Nutrition

Calories: 176 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 13 g | Fiber: 2 g | Vitamin A: 8799 IU | Vitamin C: 15 mg

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More Recipes

If you enjoyed this curry, you may like other vegan and gluten-free pumpkin recipes and main dishes. Try soups, salads and other family-friendly curries for more seasonal ideas.

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