Description
Warm and comforting, this pumpkin curry is a delightful blend of spices and creamy coconut milk, perfect for chilly evenings.
Ingredients
Scale
For the Base:
- 2 cups fresh pumpkin, peeled and cubed (or 1 can pumpkin puree)
- 1 cup full-fat coconut milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
For the Spices:
- 2 tbsp curry powder
- 1 tsp ground cumin
For Garnish:
- Fresh cilantro, chopped
Instructions
- 1. Prepare Your Ingredients: Peel and cube the fresh pumpkin. If using canned puree, set aside.
- 2. Sauté Aromatics: In a large pot over medium heat, add oil and sauté the chopped onion until translucent. Add minced garlic and grated ginger; cook until fragrant (about 1 minute).
- 3. Spice It Up: Sprinkle in the curry powder and cumin. Stir constantly for another minute to release the spices' flavors.
- 4. Add Pumpkin & Coconut Milk: Incorporate the cubed pumpkin (or puree) and coconut milk into the pot. Mix well to combine.
- 5. Simmer Away: Bring to a gentle simmer. Cover and cook for about 20–25 minutes until the pumpkin is tender enough to mash easily but not mushy.
- 6. Blend & Serve: Use an immersion blender to blend until smooth or carefully transfer to a blender. Serve hot, garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 8g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg