Creamy Pumpkin Curry
This pumpkin curry is a comforting dish that combines tender, sweet pumpkin chunks simmered in a rich, coconut milk-based sauce infused with warm spices. The dish features a smooth, vibrant sauce with a hearty texture, topped with fresh cilantro and a squeeze of lime for brightness. It’s perfect served over rice or with crusty bread for a cozy meal.
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Calories: 350kcal
Servings: 4
Equipment
- Large skillet or wok
- Sharp chef’s knife
- Measuring spoons & cups
Ingredients
- 1 small pumpkin (sugar pie or butternut) peeled and cubed
- 1 can coconut milk full-fat for creaminess
- 2 tsp curry powder toast for aroma
- 1/2 tsp turmeric adds color and warmth
- 1/2 tsp cumin for depth of flavor
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 inch piece ginger grated
- 1 tbsp oil vegetable or coconut
- to taste salt
- 1 lime lime juice freshly squeezed
- a handful fresh cilantro chopped, for garnish
Instructions
- Peel and cube the pumpkin into evenly-sized pieces, then chop the onion, mince the garlic, and grate the ginger.
- Heat the oil in a large skillet over medium heat until shimmering, then add the chopped onion. Sauté for about 5 minutes until translucent and fragrant, with a gentle sizzle and slightly golden edges.
- Add the minced garlic and grated ginger to the skillet, stirring constantly for about 1 minute until aromatic and fragrant, filling the air with a warm, spicy scent.
- Stir in the pumpkin cubes, coating them with the aromatic mixture, and cook for another 5 minutes until they start to soften and turn slightly golden around the edges.
- Sprinkle in the curry powder, turmeric, and cumin, stirring to toast the spices for about 30 seconds until fragrant and slightly darker in color.
- Pour in the coconut milk, stirring gently to combine everything into a creamy sauce, then bring to a gentle simmer. This will help the flavors meld and the pumpkin to cook through.
- Lower the heat, cover the skillet, and let the curry simmer for 20-25 minutes, stirring occasionally, until the pumpkin is tender and the sauce has thickened to a luscious consistency.
- Uncover the skillet and taste the curry, adding salt as needed. Squeeze in fresh lime juice to brighten the flavors, then stir to combine.
- Serve the warm pumpkin curry over steamed rice or with crusty bread, garnished generously with chopped fresh cilantro for a burst of freshness and color.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 15g | Sodium: 400mg | Potassium: 900mg | Sugar: 12g | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg