Nut-Free Pumpkin Curry
Warm, comforting, and completely nut-free, this Pumpkin Curry is a vibrant dish that’s perfect for cozy dinners. Featuring tender, golden chunks of pumpkin simmered in a creamy coconut milk base infused with aromatic spices like curry powder, cumin, coriander, and turmeric, this curry packs rich flavor in every bite. The recipe is allergen-friendly, making it suitable for nut-free diets, and it’s naturally vegan and gluten-free. With minimal prep time and just 40 minutes of cooking, this one-pot meal is both easy and satisfying. Garnished with fresh cilantro and a squeeze of lime for a zesty finish, it pairs beautifully with fluffy rice or soft naan bread. Whether you’re seeking a weeknight dinner or an impressive dish for guests, this Nut-Free Pumpkin Curry is a wholesome, crowd-pleasing choice.
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Recipe Information
Ingredients
- 800 grams pumpkin
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 0.5 teaspoon turmeric
- 400 ml canned coconut milk
- 250 ml vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Begin by peeling and cubing the pumpkin into 2-inch pieces.
In a large pot or deep skillet, heat the coconut oil over medium heat.
Add the chopped onions and sauté for about 5 minutes, until the onions are soft and translucent.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes or until aromatic.
Add the curry powder, ground cumin, coriander, and turmeric, stirring to mix the spices well with the onion mixture.
Next, add the cubed pumpkin pieces to the pot, stirring for a couple of minutes to coat the pumpkin thoroughly with the spice mix.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low and cover the pot. Let the curry simmer for about 30 minutes, stirring occasionally, until the pumpkin is tender and cooked through.
Once the pumpkin is tender, stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro before serving.
Serve the nut-free pumpkin curry hot with rice or naan for a complete meal.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7116 mg | 309% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 45.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 4660 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
