Creamy Indian Pumpkin Curry Recipe
A rich and creamy Indian-inspired pumpkin curry blending warm spices with velvety pumpkin puree and coconut milk, perfect for a comforting, flavorful vegetarian meal.
- Author: Clara
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
- Diet: Vegetarian
Main Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté them until they become soft and fragrant, about 5 minutes.
- Add Spices: Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper. Cook the spices for 1 minute to release their flavors, stirring continuously to avoid burning.
- Add Pumpkin and Coconut Milk: Pour in the pumpkin puree and the can of coconut milk. Stir the mixture thoroughly to combine all ingredients evenly.
- Simmer the Curry: Reduce the heat to low-medium and let the curry simmer gently for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the curry to thicken slightly.
- Season and Serve: Taste and season the curry with salt as desired. Serve the curry hot, garnished with fresh cilantro leaves for a vibrant finish.
Notes
- Use full-fat coconut milk for creamier texture and richer flavor.
- If you prefer less heat, reduce or omit the cayenne pepper.
- This curry pairs wonderfully with steamed basmati rice or warm naan bread.
- For added protein, consider stirring in cooked chickpeas or paneer cubes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: pumpkin curry, Indian curry, creamy curry, coconut pumpkin curry, vegetarian Indian recipe