This creamy Pumpkin Curry is a celebration of fall flavors, a nod to vibrant Indian cuisine, and a canvas for cozy evenings at home. The magic of this pumpkin curry lies in its blend of spices and creamy coconut milk, enhancing the natural sweetness of the pumpkin.
Ingredients
Scale:
4 cups pumpkin, cubed
2 cans (14 oz each) coconut milk
1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 cups vegetable broth
Salt and pepper to taste
Fresh cilantro, for garnish (optional)
Instructions
In a large pot over medium heat, add a splash of oil. Sauté the chopped onion for about 5 minutes, until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant, being careful not to burn them.
Add the curry powder, ground cumin, ground coriander, and turmeric to the pot. Cook for 1 minute, stirring continuously to toast the spices.
Incorporate the cubed pumpkin, chickpeas, and vegetable broth. Bring the mixture to a simmer and cover. Cook for 15-20 minutes, or until the pumpkin is tender.
Once the pumpkin is soft, stir in the coconut milk. Allow the curry to simmer for another 5 minutes to meld the flavors together.
Season with salt and pepper to taste. If the curry is too thick, add a little more vegetable broth or water to reach your desired consistency.
Serve hot, garnished with fresh cilantro if desired. Enjoy your pumpkin curry with rice or crusty bread for a complete meal.
