Description

This Indian Pumpkin Curry is a flavorful and aromatic dish that combines the natural sweetness of pumpkin with a blend of traditional Indian spices, coconut milk, and tomatoes. It’s a comforting and satisfying vegan curry that pairs beautifully with rice or naan.

Ingredients

Spices:

1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon chili powder (adjust to taste)

Main Ingredients:

2 tablespoons oil (vegetable or coconut)
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 green chili (optional, finely chopped)
2 cups diced pumpkin (peeled, bite-sized)
1 (14.5-ounce) can diced tomatoes
1 cup coconut milk
½ teaspoon salt (or to taste)
½ teaspoon sugar (optional)
¼ cup chopped cilantro (for garnish)

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Instructions

Heat oil: Heat oil in a large skillet or saucepan over medium heat.
Add aromatics: Add cumin seeds, onion, garlic, ginger, and green chili. Cook until fragrant.
Add spices: Stir in turmeric, coriander, garam masala, and chili powder. Cook briefly.
Cook pumpkin: Add diced pumpkin and coat with spices. Pour in tomatoes and cook to soften.
Simmer: Add coconut milk, salt, and sugar. Simmer until pumpkin is tender.
Thicken and serve: Uncover and simmer to thicken if desired. Garnish with cilantro and serve hot.

Notes

Use kabocha or butternut squash if pumpkin isn’t available.
For extra richness, add a spoonful of ghee at the end.
This curry stores well and tastes even better the next day.