Description
A flavorful and creamy Indian Pumpkin Curry made in one pot, featuring aromatic spices, coconut milk, and tender pumpkin. This easy-to-make recipe combines traditional Indian spices with a rich coconut base for a comforting vegetarian dish perfect for any meal.
Ingredients
Scale
Base Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece ginger, minced
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- 1 tsp garam masala
- ½ tsp red chili powder (adjust to taste)
Liquids and Vegetables
- 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
Garnish
- Fresh cilantro, chopped (for garnish)
- Optional: fresh lime juice
Instructions
- Heat and sauté aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until golden brown. Then, stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add spices: Mix in the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder. Toast the spices by stirring them for about 30 seconds, allowing their flavors to bloom.
- Cook tomatoes: Stir in the canned diced tomatoes and cook for 3-4 minutes until the mixture thickens slightly and the tomatoes have broken down.
- Add liquids and pumpkin: Pour in the coconut milk and the water or vegetable broth, stirring to combine everything evenly. Add the diced pumpkin to the pot and season with salt to taste.
- Simmer: Bring the curry to a gentle simmer. Cover the pot and cook for 15-20 minutes, stirring occasionally, until the pumpkin is tender and cooked through.
- Finish and serve: Taste the curry and adjust the seasoning if needed. Garnish with chopped fresh cilantro and squeeze fresh lime juice over the top if using. Serve hot with steamed rice or naan bread.
Notes
- Adjust the amount of red chili powder according to your preferred spice level.
- You can substitute pumpkin with butternut squash for a similar texture and flavor.
- Use vegetable broth instead of water for a richer taste.
- For a thicker curry, let it simmer uncovered for a few extra minutes.
- This curry pairs well with basmati rice or warm naan bread.
