Description
Pumpkin Curry – Creamy Indian Pumpkin Curry combines smooth pumpkin puree with creamy coconut milk and aromatic Indian spices. Onions, ginger, and garlic form the flavorful foundation, while curry powder, cumin, coriander, and cayenne pepper deliver depth and warmth. This simple, comforting curry is perfect for busy weeknights and easy to prepare in just one pot, ready in under 40 minutes.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté until softened.
- Stir in curry powder, cumin, coriander, and cayenne pepper.
- Cook for 1 minute until fragrant.
- Add pumpkin puree and coconut milk; stir to combine.
- Simmer for 15-20 minutes, stirring occasionally.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
You can substitute sweet potato puree or butternut squash puree for pumpkin, and almond or cashew milk for coconut milk to create a nutty version. To make ahead, prepare the curry and refrigerate for up to 3 days or freeze for one month; reheat gently on the stove. If the curry is too thick, add a splash of vegetable broth. For extra spice, increase cayenne; for milder flavor, reduce it. If it’s too salty, add a little more coconut milk or serve over rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian