Pumpkin curry
Warm up your evenings with this hearty pumpkin curry recipe. Made with earthy cumin, spicy red chili peppers, and aromatic cinnamon, this dish features tender pumpkin chunks simmered to perfection. Enjoy a cozy and flavorful meal that's both vegetarian and gluten-free.
- 25 Jan 2025
- Cook time 35 min
- Prep time 10 min
- 8 Servings
- 8 Ingredients
Pumpkin curry is a hearty and warming dish perfect for cozy evenings. This flavorsome recipe combines sweet and savory spices with the natural richness of pumpkin, creating a comforting meal that is both delicious and nourishing.
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Chop the red hot chili peppers.
- Peel and cube the pumpkin if not already done.
- In a large pot or deep pan, heat 2 tablespoons of vegetable oil over medium heat.
- Once the oil is hot, add 1 teaspoon of ground cumin and 1 cinnamon stick. Fry for about 1 minute until aromatic, stirring frequently.
- Add the finely chopped onion to the pot. Sauté for about 5 minutes until the onion becomes translucent.
- Add the minced garlic and chopped red hot chili peppers. Continue to sauté for another 2-3 minutes until the garlic is fragrant.
- Add the peeled and cubed pumpkin to the pot. Stir well to coat the pumpkin with the spices and vegetables.
- Sprinkle 1 teaspoon of dried coriander over the pumpkin. Mix well to combine all the ingredients.
- Pour in enough water or vegetable broth to just cover the pumpkin pieces. Stir to ensure everything is well mixed.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 20-25 minutes, or until the pumpkin is tender.
- Once the pumpkin is cooked through and tender, check the seasoning. Add salt to taste if necessary.
- If the curry is too thick, add a bit more water or broth to reach your desired consistency.
- Remove the cinnamon stick before serving.
- Serve the pumpkin curry hot, garnished with fresh cilantro if desired. Pair it with rice, naan bread, or enjoy it on its own.
Tips:
- For a smoother texture, blend the pumpkin after cooking to your desired consistency.
- Adjust the heat level by adding more or fewer chili peppers according to your preference.
- For added depth of flavor, toast the spices briefly in the oil before adding the other ingredients.
- Serve with steamed rice, naan bread, or over quinoa for a complete and satisfying meal.
- Enhance the flavor by adding a splash of coconut milk towards the end of cooking.
Pumpkin curry is a delightful dish that brings warmth and comfort with every bite. By following these simple steps and incorporating some handy tips, you can easily prepare a delicious and nutritious meal that's perfect for any occasion. Enjoy your homemade pumpkin curry with your favorite side dishes and savor the rich blend of spices and pumpkin goodness.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 45kcal | 2% |
| Protein | |
| Protein 1.81g | 1% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 1.36g | 4% |
| Sugar 4.72g | 5% |
| Fat | |
| Fat 4.10g | 5% |
| Saturated 0.35g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 520ug | 58% |
| Choline 13mg | 2% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.97mg | 6% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 30mg | 33% |
| Vitamin E 1.38mg | 9% |
| Vitamin K 11ug | 10% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 1.83mg | 17% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 510mg | 15% |
| Selenium, Se 0.71ug | 1% |
| Sodium, Na 4.77mg | 0% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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