Description
A warm, creamy, and aromatic Indian-style pumpkin curry made with tender pumpkin, fragrant spices, and a luscious coconut milk base. This easy one-pot recipe is vegetarian, vegan-friendly, and gluten-free, perfect for a quick and comforting meal.
Ingredients
Vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1-inch ginger, minced
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 cup diced tomatoes (canned)
1 cup coconut milk (canned)
4 cups pumpkin, peeled and diced
½ cup water or vegetable broth
Salt, to taste
Fresh cilantro, chopped (for garnish)
Optional: fresh lime juice
Instructions
- Sauté Aromatics: Heat oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until golden. Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- Toast Spices: Mix in cumin, coriander, turmeric, garam masala, and chili powder. Toast the spices for 30 seconds.
- Add Tomatoes: Stir in diced tomatoes and cook for 3-4 minutes until slightly thickened.
- Simmer Curry: Pour in coconut milk and water/broth, stirring to combine. Add diced pumpkin and season with salt.
- Cook Until Tender: Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until pumpkin is tender.
- Garnish and Serve: Adjust seasoning if needed, garnish with cilantro, and squeeze lime juice over the top. Serve hot with rice or naan.
Notes
Add cooked chickpeas or lentils for protein.
Adjust spice levels by adding more chili or fresh green chilies.
Replace full-fat coconut milk with light coconut milk or yogurt for a low-fat option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot, Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
