Pumpkin curry is a warm and comforting dish that combines the natural sweetness of pumpkin with aromatic spices and creamy coconut milk. This flavorful and hearty meal is perfect for fall and can be enjoyed on its own or served over rice or with naan, making it a delightful choice for a cozy dinner.
Ingredients:
- 1 medium pumpkin, peeled and cubed (or 4 cups canned pumpkin)
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional for heat)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups vegetable broth (find my broth recipes HERE and HERE)
- Fresh cilantro for garnish (optional)
- Cooked rice or naan for serving
Instructions:
1. In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the curry powder, ground cumin, turmeric, and chili powder (if using), stirring to coat the onions and release the spices’ aromas.
4. Add the cubed pumpkin and vegetable broth, bringing the mixture to a simmer. Cook for about 15-20 minutes, or until the pumpkin is tender.
5. Stir in the coconut milk and season with salt and pepper. Let the curry simmer for an additional 5-10 minutes to allow the flavors to meld.
6. Serve the pumpkin curry over rice or with naan, garnished with fresh cilantro if desired. Enjoy this delicious and warming dish!
Aprile's Kitchen 