Indian-Inspired Pumpkin Curry
A creamy and vibrant curry made with pumpkin and aromatic spices, perfect for any occasion.
Ingredients
Main Ingredients
- 1 can 15 oz pumpkin puree
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can 14 oz coconut milk
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon vegetable oil
- to taste Salt and pepper
- for garnish Fresh cilantro
- for serving Lime wedges
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent, around 5 minutes.
- Stir in the minced garlic and grated ginger. Sauté for an additional minute until fragrant.
- Sprinkle in the curry powder, cumin, and coriander. Cook for another minute, allowing the spices to bloom in the oil.
- Add the pumpkin puree and coconut milk to the pot. Stir well to combine.
- Bring the mixture to a simmer, reduce the heat, and let it cook for 15 minutes.
- Season with salt and pepper to taste. Feel free to add more spices if you like it hot!
- Spoon the curry into bowls, sprinkle with fresh cilantro, and provide lime wedges on the side.
Notes
For ingredient substitutions, use butternut squash or sweet potatoes if pumpkin puree is unavailable. Adjust spice level to preference, adding jalapeños or red pepper flakes for heat. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.