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Pumpkin & Pigeon Peas Vegan Curry in a bowl with a spoon in it
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Pumpkin & Pigeon Peas Vegan Curry

Tired of ordering a takeout? Try this ultimate vegan Pumpkin & Pigeon Peas Curry tonite! It's a comforting & lip smacking meal that's easy to make as well!
Course accompaniment, Main Course, Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people


To prepare the ground masala

To prepare the curry

  • 1 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1 onion
  • 1/2 can pumpkin puree
  • 3 cups pigeon peas
  • salt as required
  • 2-3 tbsp chopped cilantro


To prepare the ground masala

  • Prepare a smooth paste of chopped garlic, ginger, peanuts, coconut, cloves, sesame seeds, cilantro, coriander seeds, curry leaves, green chillies, dry jaggery powder, lemon juice and little water. Keep this aside for now.

To prepare the curry

  • Heat oil in a pan and once its hot, fry cumin seeds for 10 seconds.
  • Then add sliced onions with a pinch of salt. Saute till the onions turn translucent.
  • Next add pumpkin puree along with 2-3 tablespoons of water and saute till the raw smell of pumpkin goes away. This could take 3-4 minutes.
  • Then add the ground paste to the pan and continue to cook for another 4-5 minutes. Add water to get the desired gravy consistency.
  • Bring to a boil and then add pigeon peas. Mix and cover the pan. Cook it for 8-10 minutes.
  • Pumpkin & Pigeon Peas Vegan Curry is now ready. Garnish with chopped cilantro and serve it with some flatbread.


You can use frozen or canned pigeon peas for this recipe.
You can use fresh, desiccated or powdered form of coconut.