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Pumpkin Curry

A creamy and flavorful dish that combines the sweetness of pumpkin with aromatic spices, perfect for a cozy evening.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups pumpkin puree (fresh or canned) Use fresh for deeper flavor or canned for convenience.
  • 1 cup coconut milk
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder Adjust based on your spice preference.
  • to taste Salt and pepper
  • for garnish Fresh cilantro
  • for serving Lime wedges

Method
 

Preparation
  1. In a large pan, heat the vegetable oil over medium heat.
  2. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
  3. Stir in the garlic and ginger, cooking for another minute until fragrant.
  4. Add the cumin, coriander, turmeric, and chili powder, stirring well for about 1-2 minutes.
  5. Mix in the pumpkin puree and coconut milk until well blended, seasoning with salt and pepper.
  6. Let the curry simmer on low heat for 10-15 minutes, stirring occasionally.
  7. Serve warm, garnished with fresh cilantro and lime wedges.

Notes

Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on low heat, adding coconut milk or water if too thick.