Pumpkin Curry
Pumpkin curry is a comforting dish featuring tender pumpkin cubes simmered in a creamy coconut milk sauce infused with warm spices. The dish boasts a vibrant orange hue and a thick, velvety texture, perfect served over rice and garnished with fresh cilantro. It combines sweetness, spice, and richness for a cozy fall-inspired meal.
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Calories: 250kcal
Servings: 4
Equipment
- Heavy-bottomed pot
- Sharp peeler
- Measuring Spoons and Cups
Ingredients
- 1 small sugar pumpkin or butternut squash peeled and cubed
- 1 can coconut milk full-fat for creaminess
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 teaspoon turmeric
- 1 teaspoon chili flakes optional, for heat
- 1 tablespoon oil vegetable or coconut oil
- 1 squeeze lime for finishing
- to taste salt
- a handful cilantro chopped, for garnish
Instructions
- Peel the pumpkin or squash, then cut it into uniform 2 cm cubes, aiming for smooth, even pieces.
- Heat a tablespoon of oil in a heavy-bottomed pot over medium heat until it shimmers and starts to ripple.
- Add the chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes. You should hear a gentle sizzle and see the onions turn a soft, golden color.
- Stir in the minced garlic, grated ginger, and turmeric, cooking for about 1 minute until fragrant. The mixture will become aromatic and slightly darker in color.
- Gently add the pumpkin cubes to the pot, stirring to coat them with the fragrant spice mixture.
- Pour in the can of coconut milk and add a splash of vegetable broth if needed to cover the pumpkin. Bring the mixture to a gentle simmer, watching for small bubbles to form around the edges.
- Reduce the heat to low and let the curry simmer uncovered for 20-25 minutes, stirring occasionally. The pumpkin should become tender when pierced with a fork, and the sauce will thicken slightly, coating the cubes evenly.
- Taste the curry and season with salt as needed. Squeeze in fresh lime juice for brightness and sprinkle chili flakes if you like some heat.
- Remove the pot from heat and let the curry rest for about 5 minutes, allowing flavors to meld and develop further.
- Serve the pumpkin curry hot over steamed rice, garnished with chopped cilantro for a fresh, fragrant finish.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Sodium: 300mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 15mg | Calcium: 20mg | Iron: 2mg