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
- Pumpkin – peeled deseeded, and cubed
- Onion – finely chopped
- Tomatoes – chopped or pureed
- Garlic – minced
- Ginger – minced
- Cumin seeds
- Ground turmeric
- Ground coriander
- Ground cumin
- Garam masala
- Red chili powder optional, for heat
- Cooking oil
- Fresh cilantro – chopped for garnish
- Water or vegetable broth
- Salt – to taste
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.