Pumpkin Curry Recipe
Indian · Main course · 35 min total
A creamy, mildly spiced pumpkin curry that's perfect for a cozy weeknight dinner. This easy recipe uses canned pumpkin for convenience and coconut milk for richness.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 tbsp coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tbsp maple syrup or brown sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder, cumin, turmeric, and cayenne (if using). Cook for 1 minute to toast spices.
- Add pumpkin puree, coconut milk, vegetable broth, and maple syrup. Stir to combine.
- Bring to a simmer, then reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until thickened and flavors meld.
- Season with salt to taste. Serve over rice or with naan, garnished with cilantro.
Tips
- Add a can of drained chickpeas for extra protein.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To make it vegan, ensure the naan is vegan or serve with rice.
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