Description
A flavorful and fragrant Indian Pumpkin Curry recipe that combines the earthy sweetness of pumpkin with a blend of aromatic spices in a creamy coconut milk base. This vegan dish is perfect for a satisfying meal served with rice or flatbread.
Ingredients
Scale
Spices:
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon red chili powder (adjust to taste)
Main Ingredients:
- 3 cups peeled and cubed pumpkin (sugar or pie pumpkin)
- 1 cup canned diced tomatoes
- ½ cup water
- ½ cup coconut milk
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Heat the oil: In a large skillet, heat oil and add mustard seeds until they pop.
- Sauté: Add onion, garlic, and ginger; sauté until fragrant.
- Add spices: Stir in coriander, cumin, turmeric, garam masala, and chili powder.
- Cook pumpkin: Add pumpkin, tomatoes, water, and salt; simmer until pumpkin is tender.
- Finish: Stir in coconut milk, adjust seasoning, garnish with cilantro, and serve hot.
Notes
- For extra richness, add a spoonful of ghee at the end.
- Coconut milk can be substituted with heavy cream.
- Recipe also works well with kabocha or butternut squash.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
