Vegetarian Pumpkin Curry

This Vegetarian Pumpkin Curry is a delicious and comforting dish that is perfect for the fall season. The combination of pumpkin, coconut milk, and aromatic spices creates a rich and flavorful curry that is sure to warm you up on a chilly day.

Vegetarian Vegan Main Course Miscellaneous Pumpkin Curry Coconut
Vegetarian Pumpkin Curry

Ingredients

  • 1 small pumpkin, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red chili, sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • Salt to taste
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced red chili. Sauté for 2-3 minutes until the onion is soft and translucent.
  2. Add the ground turmeric, cumin, coriander, and curry powder to the pot. Stir well to coat the onions and spices.
  3. Add the cubed pumpkin to the pot and stir to combine with the spices and onions.
  4. Pour in the coconut milk and stir to mix everything together. Season with salt to taste.
  5. Bring the curry to a simmer, then reduce the heat to low and cover the pot. Let it cook for 20-25 minutes, or until the pumpkin is tender.
  6. Once the pumpkin is cooked through, remove the pot from the heat. Serve the curry hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
5g
Fat
12g
Fiber
8g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Vegetarian Pumpkin Curry with steamed rice or warm naan bread for a satisfying meal.

Tips & tricks

For a creamier curry, you can blend a portion of the cooked pumpkin and coconut milk mixture before serving.

Cost

$10