Description
This Creamy Indian Pumpkin Curry is a delicious, vegan, and gluten-free main course featuring the rich flavors of coconut milk, aromatic spices, and smooth pumpkin puree. Perfect for a cozy fall meal, it offers a creamy texture with a subtle heat, making it an ideal dish to serve with basmati rice or naan.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 cups pumpkin puree (fresh or canned)
- Chopped fresh cilantro for garnish
Spices
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
Liquids and Fats
- 2 tablespoons coconut oil
- 1 cup full-fat coconut milk
- ½ cup vegetable broth (plus more to adjust consistency)
- 1 tablespoon tomato paste
- 1 teaspoon maple syrup (optional)
Seasoning
- Salt and pepper to taste
Instructions
- Heat the oil and sauté onion: Heat 2 tablespoons of coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant, stirring frequently to prevent burning.
- Toast the spices: Add 2 teaspoons curry powder, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, ½ teaspoon turmeric, and ¼ teaspoon cayenne pepper if using. Cook for 30 seconds, stirring constantly, to release their aromas.
- Combine pumpkin and liquids: Stir in 3 cups pumpkin puree, 1 cup full-fat coconut milk, ½ cup vegetable broth, 1 tablespoon tomato paste, and 1 teaspoon maple syrup if desired. Mix well.
- Season and simmer: Add salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 10–15 minutes, stirring occasionally, until the curry is thickened and creamy. Add additional vegetable broth as needed to achieve your preferred consistency.
- Adjust seasoning and serve: Taste the curry and adjust salt, pepper, or spice levels as needed. Serve hot, garnished with chopped fresh cilantro.
Notes
- This curry goes wonderfully with basmati rice or warm naan bread.
- For added protein, incorporate chickpeas or tofu into the curry.
- Blend the curry for a smoother texture if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
