Description
Indulge in the rich and aromatic flavors of Indian cuisine with this hearty and creamy Indian Pumpkin Curry. A perfect balance of sweet pumpkin, fragrant spices, and coconut milk, this curry offers a vibrant and comforting meal. Serve with rice or naan for a complete vegetarian feast that’s sure to warm your soul.
Ingredients
Scale
- 1 medium pumpkin or butternut squash, peeled and cubed (provides a sweet and nutty base)
- 1 tablespoon coconut oil (lends a subtle coconut aroma)
- 1 onion, finely chopped (adds sweetness and enhances flavor)
- 2 garlic cloves, minced (imparts depth and richness)
- 1-inch piece of ginger, grated (offers warmth and a hint of spice)
- 1 can (14 oz) coconut milk (creates a creamy, luscious sauce)
- 1 tablespoon curry powder (the primary spice blend for complex flavors)
- 1 teaspoon ground cumin (adds an earthy, nutty undertone)
- 1 teaspoon ground coriander (contributes a citrusy, slightly sweet aroma)
- 1/2 teaspoon turmeric (infuses a golden hue and mild bitterness)
- Salt and pepper to taste (essential for balancing flavors)
- 1/2 teaspoon chili powder (optional, for heat)
- 1 tablespoon tomato paste (provides rich, umami depth)
- 1 cup vegetable broth (creates a saucy consistency)
- Fresh cilantro, chopped (for garnish, adding a fresh, herbaceous note)
- Cooked rice or naan bread (for serving)
Instructions
- Heat the coconut oil in a large pot or pan over medium heat.
- Add the chopped onion and sauté until golden and softened, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
- Add the curry powder, cumin, coriander, turmeric, and optional chili powder. Stir to toast the spices for 1-2 minutes.
- Add the cubed pumpkin or butternut squash and stir to coat it in the spices.
- Pour in the tomato paste, coconut milk, and vegetable broth. Stir to combine, then bring the mixture to a simmer.
- Cover and cook for 20-25 minutes, or until the pumpkin is tender and the sauce has thickened.
- Season with salt and pepper to taste.
- Garnish with freshly chopped cilantro.
- Serve with cooked rice or naan bread for a complete meal.
Notes
- For a richer flavor, allow the curry to sit for a few hours or overnight.
- You can swap the pumpkin with butternut squash or sweet potatoes for variation.
- Adjust the chili powder according to your spice preference.
- If you prefer a thicker curry, reduce the vegetable broth slightly or simmer for longer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian