Description
A comforting and flavorful dish that highlights the rich taste of pumpkin, perfect for any season.
Ingredients
Scale
- 2 cups pumpkin, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk (400ml)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in the curry powder and turmeric, cooking for another minute until fragrant.
- Add the cubed pumpkin and stir to coat with the spices.
- Pour in the coconut milk and bring to a simmer.
- Cover and cook for about 20 minutes, or until the pumpkin is tender.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- This dish can be made vegan by ensuring the curry powder is free from animal products.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Pumpkin Curry Recipe