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Pumpkin Coconut Curry

A comforting, cozy, and quick pressure cooker curry made with warm spices, tender pumpkin cubes, and creamy coconut milk — perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 320 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 600 g Pumpkin or butternut squash cut into equal cubes
  • 2 tablespoon Canola or rapeseed oil
  • 1 teaspoon Black mustard seeds
  • 1 Small red onion finely chopped
  • 4 Garlic cloves finely chopped
  • 4 teaspoon Finely grated ginger
  • 1 teaspoon Ground cumin
  • 0.5-1 Hot red chilli sliced
  • 0.25 teaspoon Hot chilli powder
  • 1.5 teaspoon Garam masala
  • 1.5 teaspoon Ground coriander
  • 1 teaspoon Turmeric
  • 1 teaspoon Cinnamon
  • 1-2 teaspoon Maple syrup
  • 1 handful Coriander stalks chopped, plus leaves for serving
  • 2 cups or 1 tin Full-fat coconut milk
  • 0.5 tin or 1 large Chopped tomatoes peeled, chopped
  • 1.25 teaspoon Fine sea salt about
  • Lime wedges for serving
  • 1 handful Lightly toasted cashews optional garnish

Instructions
 

Instructions

  • Heat the oil in your pressure cooker on medium. Toss in the mustard seeds and wait until they start to pop.
  • Add the red onion and cook until soft and fragrant, about 5 minutes.
  • Stir in garlic and ginger and cook for 2 minutes more.
  • Mix in cumin, sliced chilli, chilli powder, garam masala, ground coriander, turmeric, and cinnamon. Stir to awaken spices.
  • Add pumpkin cubes and stir to coat evenly with spice mix.
  • Pour in just enough water or stock to cover the pumpkin. Seal the lid and allow pressure to build.
  • Cook for 5 minutes at pressure then use natural release. Open lid once float valve drops.
  • Stir in coconut milk and chopped tomatoes. Let it simmer 5–10 minutes with lid off.
  • Serve topped with coriander leaves, lime wedges and toasted cashews if desired.

Notes

For added protein, stir in chickpeas or peas gently during the final simmer.