Description
This Indian Pumpkin Curry is a flavorful and comforting one-pot dish that combines tender pumpkin with aromatic spices and creamy coconut milk. Perfect for a cozy meal, this vegan and gluten-free curry is easy to make and packed with delicious flavors.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices:
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
Additional Ingredients:
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) coconut milk
- 4 cups peeled and cubed pumpkin or butternut squash
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth or water
- juice of 1/2 lemon
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the Base: Heat coconut oil in a large pot, sauté onion until soft, add garlic and ginger.
- Add Spices: Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper.
- Cook Tomatoes: Add diced tomatoes, cook for a few minutes.
- Simmer: Pour in coconut milk, pumpkin, salt, pepper, and broth. Simmer until pumpkin is tender.
- Finish: Stir in lemon juice, adjust seasoning, garnish with cilantro.
- Serve: Enjoy hot with rice or naan bread.
Notes
- If fresh pumpkin isn’t available, substitute butternut squash or canned pumpkin chunks.
- For added protein, stir in cooked chickpeas during the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot, Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 8 g
- Sodium: 510 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
