Description
A flavorful and creamy Indian Pumpkin Curry recipe that combines tender pumpkin with aromatic spices and coconut milk for a satisfying vegan dish. This curry is perfect for a cozy dinner and pairs well with rice or bread.
Ingredients
Scale
Curry:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1 (14 oz) can diced tomatoes
- 3 cups pumpkin, peeled and cubed (fresh or frozen)
- 1 (14 oz) can coconut milk
- 1/2 cup vegetable broth or water
- 1 1/2 teaspoons salt (adjust to taste)
- 1 tablespoon lemon juice
Garnish:
- Fresh cilantro, chopped, for garnish
Instructions
- Heat oil or ghee: In a large pan over medium heat, sauté onion until golden. Add garlic and ginger, cook until fragrant.
- Add spices: Stir in cumin, coriander, turmeric, garam masala, and chili powder; cook briefly.
- Combine ingredients: Add diced tomatoes, pumpkin, coconut milk, and broth. Simmer covered until pumpkin is tender.
- Thicken curry: Uncover and simmer to thicken. Stir in lemon juice and adjust seasoning.
- Serve: Garnish with cilantro before serving.
Notes
- Serve with basmati rice, naan, or roti.
- For extra protein, add chickpeas or paneer cubes.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop simmer
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
