Description
This Indian Pumpkin Curry is a creamy, flavorful dish featuring tender pumpkin simmered in rich coconut milk and fragrant curry spices. Perfect as a comforting vegetarian main or side, it combines vibrant Indian flavors with the natural sweetness of pumpkin, making it a delightful and wholesome meal option.
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
- Heat the oil: Heat vegetable oil in a large pot over medium heat until shimmering but not smoking. This ensures a good base for sautéing.
- Sauté onions: Add the chopped yellow onion to the pot and cook, stirring occasionally, until golden brown and softened, about 5-7 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until they release their fragrant aromas without burning.
- Add pumpkin and spices: Mix in the diced pumpkin, curry powder, salt, and pepper. Stir well to coat the pumpkin pieces evenly with the spices.
- Simmer with coconut milk: Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Let cook for 20-25 minutes until the pumpkin is tender and cooked through.
- Finish with lime and cilantro: Remove the pot from heat and stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the curry warm as a main dish with rice or as a side accompaniment to other Indian dishes.
Notes
- Use fresh pumpkin for the best flavor and texture; winter squash can be a substitute.
- Adjust curry powder amount depending on your preferred spice level.
- Full-fat coconut milk gives a creamy richness, but light coconut milk can be used for a lower-fat option.
- The curry thickens as it cools, so add a splash of water or extra coconut milk when reheating if needed.
- This dish is naturally gluten-free and vegetarian.
