Indian Pumpkin Curry
Indian Pumpkin Curry blends tender pumpkin chunks with aromatic spices, onions, tomatoes, and herbs. This vibrant vegetarian dish is quick, nourishing, and perfect with rice or bread. A wholesome, comforting recipe ready in under 30 minutes.
Ingredients
- 4 cups pumpkin peeled, deseeded, and cubed
- 1 large onion finely chopped
- 2 medium tomatoes chopped or pureed
- 3 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon red chili powder optional, adjust to taste
- 1 ½ cups water or vegetable broth
- 1 teaspoon salt or to taste
- 2 tablespoons fresh cilantro chopped, for garnish
Instructions
- Heat oil in a deep pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.
- Add chopped onions and sauté until golden brown.
- Stir in minced garlic and ginger, cooking until fragrant.
- Add chopped tomatoes and cook until soft and the oil separates.
- Mix in turmeric, coriander, cumin, garam masala, and chili powder. Stir well.
- Add pumpkin cubes and toss to coat in the spice mixture.
- Pour in water or broth, cover, and simmer until pumpkin is tender but not mushy.
- Adjust seasoning with salt to taste.
- Garnish with fresh cilantro and serve hot with rice or flatbread.
Notes
For extra creaminess, stir in coconut milk during the last 5 minutes of cooking.
To make it spicier, add chopped green chilies.
Works well with kabocha squash or butternut squash as a substitute.
Nutrition
Calories: 180kcal
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