Description
This Indian Pumpkin Curry is a flavorful and comforting dish that combines tender pumpkin with a rich blend of spices, coconut milk, and tomatoes. Perfect for a cozy weeknight dinner, this vegan and gluten-free curry is sure to become a favorite in your household.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 3 cups pumpkin, peeled and cubed
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1/2 cup vegetable broth or water
- 1 teaspoon salt
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the Base: Heat vegetable oil in a large pan, sauté onion until soft. Add garlic, ginger, and cook until fragrant.
- Add Spices: Stir in cumin, coriander, turmeric, cinnamon, and cayenne if using. Cook for 1-2 minutes.
- Cook Pumpkin: Add pumpkin, coat with spices. Pour in tomatoes, coconut milk, broth, salt. Simmer for 20-25 minutes.
- Finish and Serve: Stir in lime juice, garnish with cilantro. Serve hot with rice or naan.
Notes
- Serve with basmati rice or naan
- Butternut squash can be used instead of pumpkin
- Adjust cayenne pepper to taste
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
