Description
This Indian Pumpkin Curry is a flavorful one-pot vegan and gluten-free dish that combines aromatic spices with tender pumpkin simmered in creamy coconut milk. Perfect for a comforting and easy dinner served with rice or naan.
Ingredients
Scale
Spices & Aromatics
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp paprika
- 1/2 tsp chili powder (optional)
- 1–2 green chilies (finely chopped, optional)
- 3 garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
Main Ingredients
- 2 tbsp vegetable oil
- 1 medium onion (finely chopped)
- 3 cups fresh pumpkin (peeled and cubed) or 1 can (15 oz) pumpkin puree
- 1 cup canned diced tomatoes
- 1/2 cup coconut milk
- 1/2 cup water or vegetable broth
- Salt to taste
Garnish & Serving
- Chopped cilantro (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Heat the Oil and Toast Cumin Seeds: Warm 2 tablespoons of vegetable oil in a large pot over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds to release their aroma.
- Sauté Onions: Add 1 finely chopped medium onion to the pot and cook until golden and softened, about 5 to 7 minutes, stirring occasionally to prevent burning.
- Add Aromatics: Stir in 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and optionally 1–2 finely chopped green chilies. Cook for 1 minute until fragrant.
- Add Spices: Mix in 1 teaspoon each of ground turmeric, ground coriander, and garam masala, along with 1/2 teaspoon paprika and optional 1/2 teaspoon chili powder. Stir well to coat the onions and aromatics evenly with the spices.
- Add Pumpkin and Liquids: Incorporate 3 cups of peeled and cubed fresh pumpkin or 1 can (15 oz) pumpkin puree, 1 cup of canned diced tomatoes, 1/2 cup coconut milk, and 1/2 cup water or vegetable broth. Season with salt to taste and stir everything together.
- Simmer the Curry: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20–25 minutes if using cubed pumpkin, or 10–15 minutes if using pumpkin puree. Cook until the pumpkin is tender and the curry has thickened and developed a fragrant aroma.
- Adjust Seasoning and Serve: Taste the curry and adjust salt or spice levels as desired. Garnish with chopped fresh cilantro and serve hot with cooked rice or naan bread.
Notes
- Butternut squash can be substituted for pumpkin if preferred.
- For added protein, incorporate cooked chickpeas or lentils during the simmering step.
- Adjust the amount of green and chili powder according to your spice tolerance.
