Easy Indian-Style Pumpkin Curry Recipe

Recipe By Slurrp

This easy Indian-style pumpkin curry is a flavorful and comforting dish that is perfect for the fall season. Made with tender pumpkin chunks cooked in a rich and aromatic curry sauce, this dish is packed with warm spices like cumin, coriander, and turmeric. The creamy coconut milk adds a luscious texture to the curry, while the fresh cilantro garnish adds a burst of freshness. Serve this delicious curry with steamed rice or naan bread for a satisfying meal.

4.8
28 Rating -
Rate
Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Easy Indian-Style Pumpkin Curry
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ingredients serve

Ingredients for Easy Indian-Style Pumpkin Curry Recipe

  • 1/2 tablespoon Oil
  • 1/4 Onion, Finely Chopped
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/4 inch Ginger, Grated
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Coriander
  • 0.13 teaspoon Turmeric
  • 0.13 teaspoon Chili Powder
  • 1/4 Small Sugar Pumpkin Or Butternut Squash, Peeled And Cut Into Chunks
  • 1/4 can Coconut Milk
  • 1/4 cup Vegetable Broth
  • As required Salt, To Taste
  • as required Fresh Cilantro, For Garnish

Directions: Easy Indian-style Pumpkin Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pan and sauté onions until golden brown.
  • STEP 2.Add garlic, ginger, and spices and cook for another minute.
  • STEP 3.Add pumpkin chunks and stir well to coat them with the spices.
  • STEP 4.Pour in coconut milk and vegetable broth, and bring to a simmer.
  • STEP 5.Cover the pan and let the curry cook for about 20 minutes, or until the pumpkin is tender.
  • STEP 6.Garnish with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

  • Choose a small sugar pumpkin or butternut squash for the best flavor and texture.
  • Adjust the spice level by adding more or less chili powder according to your preference.
  • For a creamier curry, you can blend a portion of the cooked pumpkin with the sauce.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave until heated through.
  • Serve the curry with steamed rice or naan bread for a complete meal.
Nutrition
value
165
calories per serving
11 g Fat3 g Protein11 g Carbs9 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    3g
  • Carbs
    11g
  • Fiber
    9g

MacroNutrients

  • Carbs
    11g
  • Protein
    3g
  • Fiber
    9g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    62mg
  • Iron
    2mg
  • Vitamin A
    358mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    57mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    45mg
  • Manganese
    < 1mg
  • Phosphorus
    78mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp