Pumpkin Curry
A delightful and creamy pumpkin curry that combines the earthy sweetness of pumpkin with rich spices and coconut milk, perfect for a quick weeknight dinner.
Ingredients
Main ingredients
- 1 medium medium pumpkin (about 2 cups, cubed)
- 1 can coconut milk (13.5 oz)
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 tablespoon vegetable oil
- to taste salt
- to taste pepper
- as needed fresh cilantro for garnish
- as needed lime wedges for serving
Instructions
Preparation
- Peel and cube the pumpkin into bite-sized pieces.
Cooking
- In a large pot, heat the vegetable oil over medium heat. Add the curry powder, ginger, and cumin; cook for about 1 minute until fragrant.
- Toss in the cubed pumpkin and stir to coat with the spices. Pour in the coconut milk and bring to a gentle simmer.
- Let it simmer for about 15-20 minutes, stirring occasionally, until the pumpkin is tender and the curry has thickened slightly.
- Season with salt and pepper, then serve hot, garnished with fresh cilantro and lime wedges for a zesty kick!
Notes
For best results, serve with fluffy basmati rice or warm naan bread. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.