Description
This Indian Pumpkin Curry is a deliciously creamy and aromatic dish featuring tender pumpkin simmered in a rich coconut milk and spice-infused sauce. Perfect for a cozy weeknight meal or serving at a casual gathering, it combines the warmth of curry powder with fresh ginger, garlic, and a hint of lime for a balanced and vibrant flavor.
Ingredients
Scale
Main Ingredients
- 2 cups fresh pumpkin, diced
- 1 can (14 oz) full-fat coconut milk
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp curry powder
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Sauté Onions: Heat vegetable oil in a large pot over medium heat. Add the chopped onions and cook until they turn golden brown, enhancing their sweetness and developing depth of flavor.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant. This step builds the aromatic base of the curry.
- Cook Pumpkin and Spices: Add the diced pumpkin to the pot along with the curry powder, salt, and pepper. Stir well to evenly coat the pumpkin pieces with the flavorful spices.
- Simmer with Coconut Milk: Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Cover the pot and cook on low heat for 20-25 minutes until the pumpkin becomes tender and the flavors have melded beautifully.
- Finish and Serve: Just before serving, stir in the fresh lime juice and chopped cilantro to add a bright, fresh contrast. Taste and adjust the seasoning with additional salt or pepper if needed.
Notes
- For a thicker curry, cook uncovered for a few additional minutes to reduce excess liquid.
- Substitute pumpkin with butternut squash for a similar texture and flavor.
- Serve with steamed basmati rice or warm naan bread for a complete meal.
- Adjust the level of curry powder to control the spiciness according to your preference.
