13 Nov 2025
Craving a comfy, flavorful curry produced from pantry staples? This Pumpkin Black Bean Curry has earthy black beans, delicate Indian spices, and creamy pumpkin purée that soften right into a wealthy, comforting meal you may make anytime.
I really like the way it turns on a regular basis greens right into a silky, satisfying curry, with no drop of cream. It is a type of easy, healthful dishes you may hold coming again to. And should you get pleasure from flavorful one-pot meals like this, you may also like my On the spot Pot Curry Recipes.
Pumpkin purée and almond flour give this curry an unbelievably creamy texture, and you will not want any dairy in any respect. The sauce deepens in taste because it simmers, making it a comfy weeknight dish that also feels particular. Canned pumpkin works superbly, although I typically make my very own purée from steamed pumpkin or leftover roasted pumpkin cubes.
In my kitchen, curries are my best technique to sneak in additional greens. This recipe is an ideal instance, and it turns easy substances into one thing heat and nourishing.
Should you get pleasure from doing the identical, you may also like my pumpkin chickpea curry and butternut squash black-eyed peas curry. And for extra concepts, discover my Indian vegetarian curry recipes and make home-style curries utilizing pantry staples.
Comfortable Cooking!
–Sravanthi
Listed here are the primary substances for this recipe, together with tried-and-tested substitutions from my kitchen.
For precise ingredient portions, see the recipe card beneath.
Black beans: I cooked black beans in an On the spot Pot and used them on this curry. If utilizing canned beans, drain and rinse them properly to take away extra salt.
Substitutions: Chickpeas, kidney beans, black eyed peas.
Pumpkin purée: Contemporary or canned; each work. Roasted pumpkin purée provides depth.
Substitutions: Butternut squash puree or leftover mashed potatoes.
Combined greens: I used Carrots, beans, and potatoes right here.
Substitutions: Beets, spinach, kale, candy potatoes, eggplant, peas, and corn.
Aromatics: I used finely chopped onion, ginger, and garlic to kind the flavour base.
Substitutions: Skip if unavailable, or use ½ teaspoon garlic and ginger powder.
Tomatoes: I used contemporary chopped tomatoes right here.
Substitutions: Canned tomatoes, tomato puree, fire-roasted tomatoes.
Almond flour: I used almond flour to create creaminess.
Substitutions: 1 tablespoon almond butter, cashew butter, or tahini.
Spices: Crimson chili powder, turmeric, garam masala, and cumin seeds for traditional Indian taste.
Substitutions: Curry powder.
Oil: I used coconut oil.
Substitutions: Any oil, corresponding to sunflower or avocado.
Step 1: Warmth the oil within the On the spot Pot on Sauté mode, or in a heavy-bottomed pot on the stovetop over medium warmth. Add cumin seeds and allow them to splutter.
Step 2: Add the chopped onions, garlic, and ginger. Sauté till the onions flip comfortable and translucent.
Step 3: Add the tomatoes and cook dinner for 2-3 minutes till they soften.
Step 4: Add the carrots, beans, potatoes, spice powders, and salt.
Step 5: Combine properly so the spices coat the veggies.
Step 6: Add the pumpkin purée, water, and black beans. Stir all the pieces properly.
Step 7: For the On the spot Pot, cancel Sauté, shut the lid, and stress cook dinner on Excessive for 3 minutes. Let the stress launch naturally for five minutes, then quick-release. For the stovetop, convey it to a boil, then cowl and simmer on low for 15-20 minutes till the greens are tender.
Step 8: Add the almond flour and chopped cilantro. Combine properly. For the stovetop, simmer for an additional 1-2 minutes. Regulate salt and add somewhat water should you want a thinner consistency.
A vegan and dairy-free black bean curry made creamy with pumpkin purée and almond flour. Filled with veggies and protein, this curry is ideal for a fast healthful meal.
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Flip the On the spot Pot to Sauté mode and warmth the oil. Add cumin seeds and allow them to splutter.
½ teaspoon cumin seeds, 2 teaspoon oil
Add chopped onions, garlic, and ginger. Sauté till the onions flip comfortable and translucent.
½ cup onion, 1 teaspoon ginger, 1 teaspoon garlic
Stir within the tomatoes and cook dinner for 2-3 minutes till they soften.
1 cup tomato
Add carrots, beans, potatoes, spice powders, and salt. Combine properly so the spices coat the veggies.⅔
1 cup potato, ½ cup carrot, ½ cup beans, ½ teaspoon purple chili powder, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, 1 teaspoon salt
Add pumpkin purée, water, and black beans. Combine properly and deglaze the pot, scraping up any browned bits.
2 cups black beans, 1 cup pumpkin purée, 1 cup water
Cancel Sauté, shut the lid, and stress cook dinner on Excessive Strain for 3 minutes.
Let the stress launch naturally for five minutes, then fastidiously launch the remaining stress and open the lid.
Stir in almond flour and chopped cilantro. Combine properly and modify the consistency with somewhat water if wanted.
¼ cup almond flour, ¼ cup cilantro
Warmth oil in a heavy-bottomed pan or pot on medium warmth. Add cumin seeds and allow them to splutter.
2 teaspoon oil, ½ teaspoon cumin seeds
Add chopped onions, garlic, and ginger. Sauté till the onions flip comfortable and translucent.
½ cup onion, 1 teaspoon ginger, 1 teaspoon garlic
Stir within the tomatoes and cook dinner for 2-3 minutes till they soften.
1 cup tomato
Add carrots, beans, potatoes, spice powders, and salt. Combine properly so the spices coat the veggies.
1 cup potato, ½ cup carrot, ½ cup beans, ½ teaspoon purple chili powder, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, 1 teaspoon salt
Add pumpkin purée, water, and black beans. Stir properly to mix.
2 cups black beans, 1 cup pumpkin purée, 1 cup water
Deliver the curry to a delicate boil, then cut back the warmth to low, cowl, and simmer for 15-20 minutes, stirring sometimes, till the greens are tender.
Stir in almond flour and chopped cilantro. Combine properly and simmer for an additional 1-2 minutes. Regulate salt and add a splash of water should you want a thinner curry.
¼ cup almond flour, ¼ cup cilantro
Energy: 262kcalCarbohydrates: 43gProtein: 12gFats: 6gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gTrans Fats: 0.01gSodium: 611mgPotassium: 873mgFiber: 13gSugar: 6gVitamin A: 12762IUVitamin C: 23mgCalcium: 86mgIron: 4mg
At residence, I typically pair this curry with comfortable chapati or scorching steamed rice. Its creamy texture goes properly with grains or flatbreads, and it is simply as comforting as a thick soup on cozy evenings.
Listed here are just a few straightforward serving concepts:
Do you additionally love making veggie-packed curries at residence? I would love to listen to what variations you strive with this pumpkin black bean curry! Share your ideas within the feedback beneath. Should you love black beans, strive my coconut black bean curry or discover all Indian Vegetarian Curry Recipes.
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