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Pumpkin Curry

A creamy, flavorful dish that combines the sweetness of pumpkin with aromatic spices, perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Comfort Food, Indian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium pumpkin (peeled, seeded, and cubed)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • 1 can coconut milk (400ml)
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • optional Fresh cilantro for garnish

Method
 

Preparation
  1. Start by peeling and cubing your pumpkin. Set aside.
Sautéing
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add minced garlic and ginger, cooking for an additional minute.
Cooking
  1. Toss in the pumpkin cubes, stirring to coat with the onions and spices.
  2. Add the curry powder, salt, and pepper. Stir well to combine.
  3. Pour in the coconut milk, bringing the mixture to a gentle simmer.
  4. Cover and let it cook for about 15-20 minutes or until the pumpkin is tender.
Finishing
  1. Mash some of the pumpkin cubes with the back of a spoon for a creamier texture while leaving some chunks for interest.
  2. Taste and adjust seasoning if necessary.
  3. Ladle your delicious Pumpkin Curry into bowls, topping with fresh cilantro if desired.

Notes

Store leftovers in an airtight container in the fridge for about 3–4 days. Freeze for up to two months. Reheat on the stovetop or in the microwave, adding a splash of coconut milk if it seems too thick.