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Curried Pumpkin Recipe

Indian · Main course · 40 min total

A warming, aromatic dish where tender pumpkin is simmered in a spiced coconut sauce, perfect as a main or side.

Ingredients

• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp chili powder
• 1 can (14 oz) coconut milk
• 1 lb pumpkin, peeled and cubed
• 1 tsp salt
• 1/2 cup water
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add mustard seeds and cumin seeds; cook until they pop, about 30 seconds.
2. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger; cook 1 minute.
3. Add curry powder, turmeric, and chili powder; stir for 30 seconds until fragrant.
4. Pour in coconut milk, then add pumpkin, salt, and water. Bring to a simmer.
5. Cover and cook until pumpkin is tender, about 15-20 minutes, stirring occasionally.
6. Uncover and simmer 5 more minutes to thicken sauce. Adjust salt. Garnish with cilantro.

Tips

• Use any winter squash like butternut or kabocha if pumpkin is unavailable.
• Store leftovers in fridge for up to 3 days; reheat gently.
• Serve over rice or with naan bread.

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