Description
This Indian Pumpkin Curry is a comforting one-pot dish that blends tender pumpkin with aromatic spices, creamy coconut milk, and a hint of heat. Perfect for a cozy meal, it cooks quickly on the stovetop and pairs beautifully with rice or naan bread.
Ingredients
Scale
Vegetables & Aromatics
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 4 cups pumpkin, peeled and diced
- 1 cup diced tomatoes (canned)
- Fresh cilantro, chopped (for garnish)
- Optional: fresh lime juice
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- 1 tsp garam masala
- ½ tsp red chili powder (adjust to taste)
- Salt, to taste
Liquids
- 2 tbsp vegetable oil
- 1 cup coconut milk (canned)
- ½ cup water or vegetable broth
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until golden and translucent. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Toast Spices: Add ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder to the pot. Stir continuously and toast the spices for about 30 seconds to release their aromas.
- Cook Tomatoes: Stir in the diced canned tomatoes and cook for 3-4 minutes, allowing the mixture to thicken slightly and the flavors to meld.
- Add Liquids & Pumpkin: Pour in the coconut milk and water or vegetable broth. Stir to combine everything well. Add the diced pumpkin to the pot and season with salt according to taste.
- Simmer Curry: Bring the mixture to a gentle simmer, then cover the pot and cook for 15-20 minutes. Stir occasionally and cook until the pumpkin is tender and cooked through.
- Finish & Serve: Taste and adjust the seasoning if needed. Garnish the curry with freshly chopped cilantro and squeeze fresh lime juice over the top if desired. Serve hot alongside steamed rice or warm naan bread.
Notes
- Adjust red chili powder to control the spiciness as per your preference.
- If coconut milk is too thick, add a bit more water or broth to reach desired consistency.
- This recipe works well with other winter squash varieties if pumpkin is unavailable.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
- For a richer flavor, use homemade garam masala if possible.
