Description
Imagine sinking your spoon into a creamy, aromatic curry that beautifully combines the sweetness of pumpkin with the richness of coconut milk.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon brown sugar
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
Instructions
- Heat vegetable oil over medium heat; sauté onion for 5 minutes until translucent.
- Add garlic and ginger, cooking for 1-2 minutes until aromatic.
- Stir in spices and cook for another minute.
- Add pumpkin puree, coconut milk, and vegetable broth; stir well and simmer for 15-20 minutes.
- Adjust seasoning with brown sugar and salt, cook to desired consistency.
- Serve hot, garnished with cilantro.
Notes
Curry keeps well in the fridge for up to a week; store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 200 mg
- Protein: 4 g