Description
Indian Pumpkin Curry is a vibrant and aromatic dish that combines the natural sweetness of pumpkin with a medley of warm spices and creamy coconut milk. This comforting vegetarian curry is perfect for cozy evenings or festive occasions, offering a delightful balance of flavors that will leave your taste buds dancing. Serve it over fluffy rice or with naan to soak up every luscious bite, making it a dinner party favorite sure to impress family and friends alike.
Ingredients
Scale
- 1 lb fresh pumpkin (or butternut squash), peeled and cubed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 tsp cumin seeds
- 2 tbsp coconut oil
- Salt to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Prepare Your Ingredients: Peel and cube the pumpkin into bite-sized pieces. Finely chop the onion, mince the garlic, and grate the ginger.
- Sauté Aromatics: In a large pot over medium heat, add coconut oil. Sauté the chopped onions until translucent. Add minced garlic and grated ginger, stirring until fragrant.
- Spice It Up: Add cumin seeds and curry powder to the pot. Stir for about a minute until aromatic.
- Add Pumpkin: Incorporate the cubed pumpkin, stirring to coat with the spices. Sauté for an additional three minutes.
- Pour in Coconut Milk: Add the coconut milk and stir well. Bring to a gentle simmer, cover the pot, and cook for about 20 minutes or until pumpkin is tender.
- Final Touches: Taste and adjust salt if necessary. Garnish with chopped cilantro and serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg