Description
This Indian Pumpkin Curry is a vibrant and comforting dish featuring tender pumpkin simmered in a creamy coconut milk sauce infused with aromatic spices like curry powder, cumin, coriander, and turmeric. Perfectly balanced with sweetness, warmth, and a hint of spice, it makes a delicious vegetarian meal served with rice or naan bread.
Ingredients
Scale
Main Ingredients
- 1 medium pumpkin or butternut squash, peeled and cubed
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1/2 teaspoon chili powder (optional)
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions
- Heat the oil: Heat the coconut oil in a large pot or pan over medium heat to prepare for sautéing.
- Sauté onion: Add the chopped onion and cook until golden and softened, about 5-7 minutes, which helps develop sweetness and depth.
- Add aromatics: Stir in minced garlic and grated ginger and cook for 1-2 minutes until fragrant to release their rich flavors.
- Toast spices: Add curry powder, cumin, coriander, turmeric, and optional chili powder, stirring constantly for 1-2 minutes to toast and awaken the spices’ aromas.
- Add pumpkin: Stir in the cubed pumpkin or butternut squash, coating the pieces thoroughly in the spiced mixture for even flavor distribution.
- Add liquids and tomato paste: Pour in tomato paste, coconut milk, and vegetable broth, stirring to combine all ingredients and create a creamy sauce base.
- Simmer: Bring the curry to a simmer, then cover and cook for 20-25 minutes until the pumpkin is tender and the sauce has thickened, melding all flavors together.
- Season: Adjust seasoning with salt and pepper to taste, balancing the flavors of the dish perfectly.
- Garnish: Sprinkle freshly chopped cilantro over the curry to add freshness and a herbal note before serving.
- Serve: Serve the curry hot with cooked rice or naan bread for a satisfying, complete meal.
Notes
- You can substitute butternut squash with pumpkin depending on availability.
- Adjust chili powder quantity to control the spice level according to your preference.
- For a richer flavor, lightly toast the spices before adding liquids.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a vegan version, ensure that the accompaniments like naan are vegan-friendly or serve with rice.
