Indian Pumpkin Curry - Tender pumpkin cooked in coconut milk with warm aromatic spices, mint and coriander leaves and served with warm nan and rice.
Prep Time14 mins
Cook Time35 mins
- 3 cups cubed pumpkin pieces
- 1 medium onion diced
- 2 medium ripe tomato
- 2 inch ginger peeled and minced
- 2 cloves garlic peeled and minced
- 1 cup coconut milk
- 2 tsp tomato paste
- 1 green chili optional
- 1 tsp coriander powder
- 1 tsp red chili powder or to taste
- 3/4 tsp garam masala
- 1/2 tsp coconut sugar or pure maple syrup
- salt to taste
- few mint leaves chopped
- handful of coriander leaves chopped
- 2 tbsp coconut oil
- 2 cups water adjust according to how thick you prefer the curry
- 1/2 tsp turmeric powder
- 1.5 tsp coriander powder or to taste
- 1 tsp garam masala or curry powder
- 1 tsp red chilly powder to taste
- 1/2 tsp cumin seeds
- 1/2 inch cinnamon stick
Wash and peel the pumpkin and carefully cut them to bite size cubes. Set a side.
Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and the cinnamon stick and fry for twenty seconds.
Add the chopped onion, quarter tea spoon of salt and turmeric powder. Cook the onion till soft, about 5 minutes.
Add the chopped ginger. garlic and green chili and saute for 30 seconds.
Now add in the chopped ripe tomato and cook till mushy.
Its important to use ripe tomato in the recipe to get the best taste.
Add the coriander powder, garam masala, red chili powder, salt, coconut sugar and tomato paste. Cook for 30 to 45 seconds until fragrant.
Now add the pumpkin cubes and coat the pumpkin with the spices and cook for 2-3 minutes.
Add the coconut milk and water and stir the curry. Bring the curry to a gentle boil, and reduce the heat to low-medium and cook it for 15 minutes stirring in between.
Taste the curry and adjust the water and spices. Add mint, coriander leaves and lemon juice and simmer for 3-4 minutes.
Let the curry rest for few minutes before serving.
Serve the pumpkin curry with nan, chapathi, quinoa or rice of choice.