Description
This Indian Pumpkin Curry is a flavorful and comforting dish featuring tender pumpkin cubes simmered in a rich and creamy coconut milk sauce infused with aromatic spices like curry powder, cumin, coriander, and turmeric. Perfectly balanced with a hint of heat and freshness from cilantro, this curry serves as a hearty main when paired 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: Warm the coconut oil in a large pot or pan over medium heat to create a fragrant base for sautéing.
- Sauté the onion: Add the finely chopped onion and cook until golden and softened, about 5-7 minutes, which develops sweetness and enhances flavor.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until their aromas are released and they turn fragrant.
- Toast spices: Mix in the curry powder, ground cumin, coriander, turmeric, and optional chili powder. Stir for 1-2 minutes to toast and intensify the spices’ flavors.
- Incorporate pumpkin: Add the cubed pumpkin or butternut squash, stirring to coat the pieces evenly with the spiced mixture.
- Add liquids and tomato paste: Pour in the tomato paste, coconut milk, and vegetable broth. Stir to combine all ingredients and bring the mixture to a gentle simmer.
- Simmer and cook: Cover the pot and cook on low to medium heat for 20-25 minutes, or until the pumpkin is tender and the sauce has thickened pleasantly.
- Season: Taste and season with salt and pepper as desired to balance the flavors.
- Garnish: Sprinkle freshly chopped cilantro over the curry for a burst of fresh herbaceous aroma.
- Serve: Pair the warm, comforting curry with cooked rice or naan bread to complete the meal.
Notes
- For a spicier curry, increase the chili powder according to taste.
- Substitute pumpkin with butternut squash if preferred; it offers a similar texture and sweetness.
- Ensure to cook the pumpkin until tender to allow the curry to absorb the flavors well.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- This curry is naturally vegan and gluten-free, making it suitable for various dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
