Description
A creamy and flavorful Indian Pumpkin Curry made with fresh pumpkin simmered in rich coconut milk and aromatic spices. This comforting dish is easy to prepare and perfect for a cozy meal, pairing well with rice or flatbread.
Ingredients
Scale
Main Ingredients
- 2 cups fresh pumpkin, diced
- 1 can (14 oz) full-fat coconut milk
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp curry powder
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Prepare the aromatics: Heat vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they turn golden brown, releasing a sweet fragrance.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1 to 2 minutes until their aromas are fully developed and fragrant.
- Incorporate pumpkin and spices: Add the diced pumpkin to the pot along with curry powder, salt, and pepper. Toss everything together so the pumpkin is evenly coated with the spices.
- Simmer the curry: Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for 20 to 25 minutes, or until the pumpkin pieces are tender and cooked through.
- Finish with lime and cilantro: Just before serving, stir in fresh lime juice and chopped cilantro to brighten the flavors. Taste and adjust seasoning if necessary.
Notes
- Use fresh pumpkin for the best texture, but you can substitute with butternut squash if needed.
- If you prefer a spicier curry, add a pinch of chili powder or fresh chilies during cooking.
- This curry pairs well with steamed basmati rice or warm naan bread.
- To make it vegan, ensure the curry powder does not contain any animal-derived ingredients.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
