Description
A comforting and flavorful Indian Pumpkin Curry made in one pot, featuring a blend of aromatic spices and creamy coconut milk. This easy vegetarian recipe is perfect for a cozy weeknight dinner and pairs wonderfully with rice or naan.
Ingredients
Scale
Spices and Aromatics
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- 1 tsp garam masala
- ½ tsp red chili powder (adjust to taste)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, minced
Main Ingredients
- 4 cups pumpkin, peeled and diced
- 1 cup diced tomatoes (canned)
- 1 cup coconut milk (canned)
- ½ cup water or vegetable broth
- Salt, to taste
- Vegetable oil (for sautéing)
Garnish
- Fresh cilantro, chopped
- Optional: fresh lime juice
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for 5 to 7 minutes until golden and translucent. Then stir in the minced garlic and ginger and cook for another 1 to 2 minutes until fragrant.
- Toast Spices: Add ground cumin, coriander, turmeric powder, garam masala, and red chili powder to the pot. Stir and toast the spices for about 30 seconds to release their aroma and flavor.
- Add Tomatoes: Stir in the canned diced tomatoes and cook for 3 to 4 minutes until the mixture slightly thickens, melding the flavors together.
- Simmer Curry: Pour in the canned coconut milk and the water or vegetable broth, stirring to combine. Add the peeled and diced pumpkin to the pot and season with salt to taste.
- Cook Until Tender: Bring the curry to a gentle simmer, cover the pot, and cook for 15 to 20 minutes. Stir occasionally, and cook until the pumpkin is tender and cooked through.
- Garnish and Serve: Adjust seasoning if necessary. Garnish the curry with freshly chopped cilantro and, optionally, squeeze fresh lime juice over the top to brighten the flavors. Serve hot with steamed rice or warm naan bread.
Notes
- You can adjust the red chili powder to your preferred spice level or substitute with fresh chili.
- The pumpkin can be substituted with butternut squash or sweet potatoes if desired.
- For a richer curry, add a bit more coconut milk or cream.
- This dish stores well and flavors deepen after a day, making it excellent for meal prep.
- Serve with basmati rice or naan for a complete meal.
