Description
A straightforward recipe for a flavorful Indian pumpkin curry.
Ingredients
Scale
- 1 medium pumpkin, peeled, seeded, and cubed
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1 cup coconut milk
- 1/2 cup water
- 1 teaspoon salt (or to taste)
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the turmeric powder, coriander powder, and chili powder. Stir the spices for 30 seconds.
- Add the cubed pumpkin to the pot. Stir to coat the pumpkin pieces with the spices.
- Pour in the coconut milk and water. Add the salt.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20 to 25 minutes, or until the pumpkin is tender.
- Stir gently occasionally to prevent sticking.
- Taste and adjust salt if needed.
- Garnish with fresh cilantro before serving.
Notes
- Serve this curry hot with rice or naan bread.
- For a richer flavor, use full-fat coconut milk.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10
- Sodium: 350
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
- Cholesterol: 0
Keywords: Indian pumpkin curry, vegetarian curry, easy pumpkin recipe, coconut milk curry, side dish