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Indian Pumpkin Curry

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Ingredients

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne optional
  • 1 can 15 oz pure pumpkin
  • 1 can 14 oz coconut milk
  • ½ cup vegetable broth
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp lime juice
  • Fresh cilantro for garnish
  • Cooked rice or naan for serving

Instructions

  • Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
  • Stir in garlic and ginger, cooking for another minute until fragrant.
  • Add curry powder, cumin, cinnamon, and cayenne. Toast spices for 30 seconds, stirring constantly.
  • Stir in pumpkin, coconut milk, and broth until smooth.
  • Add salt and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Stir in lime juice. Taste and adjust seasoning if needed.
  • Serve hot over rice or with naan. Garnish with cilantro.