Description
A warm, comforting dish featuring the sweetness of pumpkin combined with fragrant spices, perfect for any occasion.
Ingredients
Scale
- 3 cups fresh pumpkin, diced (or canned pumpkin puree)
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons vegetable oil or coconut oil
- Salt to taste
- Fresh cilantro for garnish
- Optional: 1 cup chickpeas (cooked, canned, or dried)
- Optional: Spinach or kale for a nutrient boost
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger. Stir frequently for about 1-2 minutes until fragrant.
- Mix in the red curry paste, turmeric, cumin, coriander, and cayenne pepper; cook for another 1-2 minutes.
- Add the pumpkin and salt, then pour in the coconut milk; stir well until combined.
- Bring the mixture to a gentle boil, then reduce heat to maintain a simmer for about 15-20 minutes until the pumpkin is tender.
- Use a potato masher or immersion blender for a slightly chunky texture.
- Taste and adjust seasoning; add lime juice or soy sauce if needed.
- Serve warm, garnished with fresh cilantro.
Notes
This recipe is inherently vegan if all substitutes are plant-based. Great served with rice, quinoa or naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg