Pumpkin Curry
Dive into the comforting warmth of Pumpkin Curry, a vibrant and aromatic dish perfect for cozy evenings or impressing guests with its rich, exotic flavors. This gluten-free, vegan-friendly recipe combines tender pumpkin cubes simmered in creamy coconut milk with a symphony of fragrant spices like turmeric, cinnamon, and curry powder. Enhanced with hints of fresh ginger and garlic, every spoonful bursts with earthy and spicy undertones. Prep is a breeze with just 20 minutes of chopping and sautéing, followed by a gentle simmer that fills your kitchen with irresistible aromas. Serve this wholesome curry over fluffy steamed rice or alongside soft, pillowy naan bread for a meal that’s equal parts nourishing and indulgent. With its vibrant colors and balanced flavors, Pumpkin Curry is a must-try addition to your fall recipe repertoire.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 medium-sized pumpkin
- 1 large onion
- 3 garlic cloves
- 1 inch piece ginger
- 2 tablespoons coconut oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 0.5 teaspoon cinnamon
- 400 ml canned coconut milk
- 1 cup vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 0.5 teaspoon red chili flakes
Instructions
Peel the pumpkin, remove the seeds, and cut it into 1-inch cubes.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the coconut oil in a large pot over medium heat.
Add the chopped onions to the pot and sauté for 5 minutes until they become translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
Add the curry powder, ground cumin, turmeric powder, and cinnamon, cooking for 1 minute while stirring continuously to release their aromas.
Add the pumpkin cubes to the pot and stir well to coat them with the spices.
Pour in the coconut milk and vegetable stock, stirring to combine.
Add salt and black pepper, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the pumpkin is tender.
Taste and adjust the seasoning if needed. If you prefer a spicier curry, add red chili flakes.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.9 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 776 mg | 17% | |
*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.
