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Pumpkin Curry

10 min
15 min


  • 600 grams (4 cups) Cubed Pumpkin  
  • 1 tbsp Olive Oil
  • ½ tsp Cumin seeds
  • ½ tbsp Ginger minced
  • 1 tbsp Garlic minced
  • ½ Onion diced
  • 1 Tomato chopped
  • ¼ cup Water
  • 2 tsp Lemon Juice
  • ½ tsp Sugar
  • Cilantro to garnish
  • ¼ tsp Ground Turmeric
  • 2 tsp Coriander powder
  • ½ tsp Garam Masala
  • 1 tsp Salt


  1. Put olive oil inside the cooking pot of your Pressure Cooker and press Sauté to heat the oil. Add cumin seeds and sauté for 30 seconds.
  2. Add onions, ginger and garlic and sauté for 2 minutes. 
  3. Add tomatoes, turmeric, coriander powder, garam masala and salt.
  4. Add cut pumpkin pieces and water.  Mix well.  Press Cancel and lock the lid with vent in Sealing position.
  5. Press Beans/chili and let the appliance gather pressure. When the timer starts counting down, wait 5 minutes. Once the timer reaches 25:00, press Cancel. Turn the pressure release valve to the Release position and wait at least 5 minutes to make sure all pressure is released.  
  6. Open the lid. Add sugar and mix with the pumpkin. 
  7. For a dry consistency, press Sauté and simmer for 1-2 minutes.
  8. Garnish with cilantro. Serve hot with rice or naan bread.

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