Pumpkin Curry

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8

This Pumpkin Curry is a vibrant, cozy dish perfect for chilly evenings. It's packed with flavor and incredibly easy to make, bringing a delightful twist to your curry repertoire using seasonal ingredients.

Why You'll Love This Recipe

  • Perfectly balances warmth and spice.
  • Rich in flavor, yet light enough for a weeknight meal.
  • Vegan-friendly without compromising on taste.
  • Uses pantry staples and is budget-friendly.

Ingredients

2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp cayenne pepper
1 can (15 oz) pumpkin puree
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
Salt and pepper to taste
Juice of 1 lime
1/4 cup fresh cilantro, chopped

Step-by-step Instructions

Start by heating the oil in a large pot over medium heat. Add the onion and let it sauté until soft and translucent, about five minutes. Stir occasionally to prevent any browning. Next, add the garlic and ginger, cooking for an additional minute until everything is fragrant and well-mixed.

Introduce the spices: cumin, coriander, turmeric, and cayenne pepper. Stir them in, allowing the heat to toast the spices for about a minute, which really brings out their flavors.

Now, add the pumpkin puree, chickpeas, coconut milk, and vegetable broth. Stir everything together until well combined, making sure the pumpkin is fully integrated into the liquid. Season the curry with salt and pepper, then bring it to a gentle simmer. Let it cook for around 20 minutes, stirring occasionally.

Before serving, taste and adjust the seasoning as needed. Squeeze in the lime juice and stir in the fresh cilantro. These final touches add brightness and a lovely fresh aroma to your curry.

Tips & Tricks

  • For extra depth, try sautéing the onion a bit longer until it caramelizes slightly.
  • If you like it spicier, add an extra pinch of cayenne pepper.
  • Use fresh lime juice for a more vibrant flavor; bottled juice just doesn't compare.
  • If the curry is too thick, thin it out with a little more broth or coconut milk.

Serving Suggestions

Serve this pumpkin curry over steamed basmati rice or with warm naan bread to soak up all the delicious sauce. A side of roasted veggies or a simple cucumber salad can complement the dish beautifully.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Roast it until tender, then puree before adding to the curry.
How long does the curry keep in the fridge?
This curry will keep well in the fridge for up to three days. Reheat gently on the stove before serving.
Can I freeze this curry?
Absolutely! Let it cool completely and store in an airtight container. It should last in the freezer for up to three months.

Ingredients Explained

The base of this curry starts with vegetable oil, which is neutral and perfect for sautéing. The onion adds a subtle sweetness and depth. Garlic and ginger bring an aromatic warmth that forms the backbone of the curry's flavor profile. The spices — cumin, coriander, turmeric, and cayenne pepper — each add their unique kick, creating a fragrant and spicy foundation.

Pumpkin puree is the star here, lending a creamy texture and a hint of natural sweetness. Chickpeas provide protein and heartiness, making the dish satisfying. Coconut milk adds richness and a slight tropical note, while vegetable broth keeps the curry from being too thick. Finally, lime juice and cilantro brighten everything up, adding a fresh burst of flavor at the end.

Simplified Instructions

1. Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic and ginger, cooking for an additional 1 minute until fragrant.
3. Stir in cumin, coriander, turmeric, and cayenne pepper, toasting the spices for 1 minute.
4. Add the pumpkin puree, chickpeas, coconut milk, and vegetable broth. Stir to combine.
5. Season with salt and pepper, bring to a simmer, and let cook for 20 minutes, stirring occasionally.
6. Adjust seasoning, squeeze in lime juice, and stir in fresh cilantro before serving.

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