Description
This Indian Pumpkin Curry is a flavorful one-pot meal combining tender pumpkin with aromatic spices, tomatoes, and creamy coconut milk. Perfect for a cozy dinner, the curry simmers to a rich, mildly spiced consistency, garnished with fresh cilantro and an optional splash of lime juice.
Ingredients
Scale
Vegetables and Herbs
- 4 cups pumpkin, peeled and diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- Fresh cilantro, chopped (for garnish)
- Optional: fresh lime juice
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- 1 tsp garam masala
- ½ tsp red chili powder (adjust to taste)
Liquids and Oils
- Vegetable oil (about 2 tbsp)
- 1 cup diced tomatoes (canned)
- 1 cup coconut milk (canned)
- ½ cup water or vegetable broth
- Salt, to taste
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add finely chopped onion and sauté for 5-7 minutes until golden. Then stir in minced garlic and ginger, cooking for 1-2 minutes more until fragrant.
- Toast Spices: Add ground cumin, coriander, turmeric, garam masala, and red chili powder to the pot. Toast the spices for about 30 seconds, stirring constantly to release their aromas.
- Add Tomatoes: Stir in the diced canned tomatoes and cook for 3-4 minutes until the mixture thickens slightly and the tomatoes break down.
- Simmer Curry: Pour in the coconut milk and water or vegetable broth, stirring well to combine. Add the diced pumpkin and season with salt to taste.
- Cook Until Tender: Bring the curry to a gentle simmer. Cover the pot and cook for 15-20 minutes, stirring occasionally, until the pumpkin is soft and tender.
- Garnish and Serve: Taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro and a squeeze of lime juice if using. Serve hot with rice or naan bread.
Notes
- Adjust the red chili powder to control the spiciness according to your preference.
- You can substitute pumpkin with butternut squash or sweet potatoes for a similar texture and flavor.
- For a richer curry, use full-fat coconut milk.
- This curry freezes well; store leftovers in airtight containers for up to 3 months.
- Serve with basmati rice or any flatbread like naan or roti for a complete meal.
