Indian Pumpkin Curry with Coconut Milk
Indian Pumpkin Curry - Tender pumpkin cooked in coconut milk with warm aromatic spices, mint and coriander leaves and served with warm nan and rice.
Servings: 3
Ingredients
- 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
- ¾ tsp garam masala
- ½ 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
spices-
- ½ 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
- ½ tsp cumin seeds
- ½ inch cinnamon stick
Instructions
- 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.