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Easy pumpkin and black eyed peas curry simmered in coconut milk and Indian spices. Vegan, protein-rich and perfectly apt as your fall dinner!
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Author Praneetha A Goutham


  • 1 tsp coconut oil - , or any other oil of choice
  • 2 cups diced pumpkin cubes - or butternut squash
  • 2 cups black eyed peas - cooked or canned
  • 1.5 cups coconut milk - , full fat
  • 1 medium size tomato - , finely chopped
  • 1 medium size onion - , finely chopped
  • 2 cloves garlic - , finely chopped
  • 1 tsp coriander powder - (ground coriander)
  • 1 tsp cumin powder - (ground cumin)
  • 1 tsp paprika powder - (or hot red chilly powder)
  • 0.5 or 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 3 tbsp coriander leaves - , finely chopped
  • a handful roasted peanuts - , optional
  • 1/2 a lemon - , optional


  • If you are using dried black eyed peas, soak 1 cup of it in enough water for 6 to 7 hours. Then, drain and cook the soaked peas in 2 cups water for 4 whistles in a pressure cooker.
  • In a cooking pot or a skillet, heat coconut oil. Next, add in the chopped garlic cloves and let them turn golden brown in colour.
  • Next, add in the chopped onion, saute until it turns soft. Proceed next with the chopped tomato and saute until it is cooked but not mushy.
  • Add in the spices- turmeric powder, paprika powder, cumin powder, coriander powder. Saute well adding a tbsp water if required. Let the spices cook well for about 3 minutes.
  • Next add in the pumpkin cubes followed by cooked or canned black eyed peas, mix everything well. Add about half a cup of water and let the pumpkin cook partially, for about 3 minutes.
  • Then reduce the heat to low before adding the coconut milk, so that the milk doesn't split.
  • Now add the coconut milk, mix well and simmer the curry in low heat for 10 minutes. Just before switching off, add the garam masala, mix everything once.
  • Switch off the heat, add the chopped coriander leaves, roasted peanuts if you are using. Additionally, you can squeeze in half a lemon.
  • Serve the curry with rice or flatbread.


  1. You can use any variety of pumpkin, I have used Kabocha pumpkin (Japanese pumpkin).
  2. Alter the spices as per your choice. You can simply use a curry powder and paprika powder and skip the other Indian spices.
  3. Adjust the quantity of spices according to your taste.
  4. You can alter the consistency of the curry. Please note the curry gets thick as it cools down.
  5. I prefer adding full fat coconut milk for a creamy curry, you can use low fat coconut milk instead.
  6. If you want to serve this as a side dish with chapathi or any other flatbread, use 1 cup coconut milk and simmer for a little longer, so that it gets thick.