Description
A rich and flavorful pumpkin curry made creamy with coconut milk, perfect for fall.
Ingredients
Scale
- 1 medium pumpkin, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger; sauté until onion is translucent.
- Stir in curry powder and turmeric, cooking for another minute.
- Add cubed pumpkin and stir to coat with spices.
- Pour in coconut milk and bring to a simmer.
- Cover and cook for 20-25 minutes, or until pumpkin is tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- Adjust the spice level by adding chili powder if desired.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Creamy Coconut Pumpkin Curry, Pumpkin Curry, Vegan Curry, Fall Recipes