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Pumpkin Curry

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50min

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4 servings

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This hearty and flavorful pumpkin curry is a perfect blend of aromatic spices, creamy coconut milk, and tender pumpkin chunks. Served over steaming rice, this comforting dish is sure to become a fall favorite. With its rich flavors and satisfying texture, this vegan pumpkin curry is a delightful meal for any occasion.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Peel and chop the pumpkin into 1-inch cubes. Peel and finely chop the onion. Peel and mince the garlic cloves. Peel and grate the ginger.

2
Sauté onion and spices

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in curry powder and cumin, and cook for 1 minute until fragrant.

3
Add garlic, ginger, and pumpkin

Add minced garlic and grated ginger to the pot, and cook for 1 minute. Add the pumpkin cubes and stir to coat with the spices.

4
Pour in liquids and simmer

Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce heat to low and let simmer for 20 minutes or until the pumpkin is tender.

5
Season and serve

Season with salt and pepper to taste. Roughly chop the cilantro. Serve the pumpkin curry over rice and garnish with chopped cilantro.

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