Description
This Creamy Indian Pumpkin Curry is a warm and comforting dish that combines the earthy sweetness of pumpkin with a rich blend of Indian spices and creamy coconut milk. Perfect for a cozy dinner on a chilly evening.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons oil or ghee
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Spices:
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
Additional Ingredients:
- 2 cups peeled and cubed pumpkin or butternut squash
- 1 cup canned diced tomatoes
- 1/2 cup water
- 1/2 teaspoon salt (adjust to taste)
- 1/2 cup canned coconut milk
- 1 tablespoon chopped cilantro (optional)
Instructions
- Heat the oil: Heat the oil or ghee in a large skillet or saucepan over medium heat.
- Sauté aromatics: Add cumin seeds, onion, garlic, and ginger; sauté until fragrant and golden.
- Add spices: Stir in turmeric, coriander, garam masala, and chili powder; toast for 1 minute.
- Cook pumpkin: Add pumpkin, tomatoes, water, and salt; cover and simmer until pumpkin is tender.
- Finish with coconut milk: Stir in coconut milk, simmer uncovered to thicken; adjust seasoning.
- Serve: Garnish with cilantro and serve with rice, naan, or roti.
Notes
- Serve with steamed basmati rice, naan, or roti.
- For added protein, stir in a handful of cooked chickpeas.
- This curry also works great with kabocha or acorn squash.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
