Description
A warm and comforting Indian Pumpkin Curry that is easy to make, packed with aromatic spices, and perfect for a cozy night in. This one-pot vegan dish is creamy, flavorful, and pairs beautifully with rice or flatbread.
Ingredients
Scale
Spices:
- 2 tablespoons coconut oil or vegetable oil
- 1 teaspoon cumin seeds
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper (optional)
Aromatics:
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1–2 green chilies (finely chopped, optional)
Other Ingredients:
- 1 (14-ounce) can diced tomatoes
- 1/2 cup water or vegetable broth
- 4 cups pumpkin (peeled and cubed)
- 1/2 teaspoon salt (or to taste)
- 1/2 cup canned coconut milk
- Fresh cilantro for garnish
Instructions
- Heat oil and spices: Heat coconut oil in a large pot over medium heat. Add cumin seeds and cook until fragrant. Add onion and cook until golden.
- Saute aromatics: Stir in garlic, ginger, and chilies. Add coriander, cumin, turmeric, garam masala, and cayenne.
- Add tomatoes and pumpkin: Pour in tomatoes, cook until thickened. Add pumpkin, salt, and water. Simmer covered until pumpkin is tender.
- Finish the curry: Stir in coconut milk, simmer uncovered. Adjust seasoning, garnish with cilantro, and serve hot.
Notes
- You can substitute pumpkin with butternut squash or sweet potato.
- Add chickpeas or spinach for extra protein and nutrients.
- For a smoother curry, mash some of the pumpkin cubes into the sauce before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
