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Recipe by:

Dana Ramsey

Savor the Flavors of Indian Pumpkin Curry

This Indian Pumpkin Curry blends sweet pumpkin with warming spices for a delightful autumn dish, perfect for festive gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Pumpkin and Aromatics
  • 1 medium pumpkin, peeled and diced (about 2 pounds)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
Group: Coconut Milk and Spices
  • 1 can (14 ounces) coconut milk
  • 2 tablespoons coconut oil (or vegetable oil)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder (adjust to taste)
Group: Finishing Touches
  • fresh cilantro, chopped for garnish

Equipment

  • Cast-iron skillet

Method
 

  1. Heat a cast-iron skillet over medium heat and add the coconut oil. Allow it to melt and shimmer before adding the cumin seeds. Sauté the finely chopped onion until it turns golden and translucent, about 5-7 minutes.
  2. Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant, avoiding any burning.
  3. Sprinkle in the ground turmeric, coriander, garam masala, and red chili powder. Stir the mixture for about 30 seconds, allowing the spices to bloom.
  4. Gently add the diced pumpkin to the skillet, mixing it with the spice mixture. Cook for about 5 minutes to soften the pumpkin slightly.
  5. Pour the coconut milk over the pumpkin, stirring to incorporate. Allow the mixture to come to a gentle simmer; then cover the skillet and let it cook for 15-20 minutes, until the pumpkin is tender.
  6. Taste and add salt as needed. A squeeze of fresh lime juice adds a tangy contrast. Serve the curry over basmati rice or with naan, garnished with cilantro.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.