Indian-Inspired Pumpkin Curry
A comforting Indian-inspired pumpkin curry, perfect for chilly evenings, combining the warmth of spices with creamy coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups pumpkin puree (fresh or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup vegetable broth
- 1 can coconut milk
- 2 cups mixed vegetables (e.g., bell peppers, carrots, peas)
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the onions in a large pot over medium heat with a splash of olive oil for about 5 minutes until translucent.
- Add the minced garlic and grated ginger, and sauté for another minute.
- Mix in the curry powder and cumin, stirring for about 30 seconds.
- Pour in the pumpkin puree and vegetable broth, stirring until smooth.
- Add the coconut milk and mix until combined.
- Toss in the mixed vegetables and bring to a gentle simmer. Cover and cook for about 15-20 minutes.
- Season with salt and pepper to taste.
- Serve into bowls and garnish with fresh cilantro.
Notes
Serve with warm naan or fluffy rice. Can be made ahead and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin curry, creamy curry, vegetarian recipe, Indian cuisine