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Savor the Flavors of Indian Pumpkin Curry

Indian Pumpkin Curry made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 medium pumpkin peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 can 14 oz coconut milk
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

  1. Prepare the pumpkin by peeling and cubing it into bite-sized pieces.
  2. Heat the vegetable oil in a large pan over medium heat.
  3. Add the cumin seeds to the hot oil and toast for about 30 seconds until fragrant.
  4. Add the chopped onions to the pan and sauté until they turn golden brown.
  5. Stir in the minced garlic and grated ginger, cooking for an additional minute.
  6. Sprinkle in the turmeric and coriander powders, stirring well to combine.
  7. Add the cubed pumpkin and mix to coat it in the spice mixture.
  8. Pour in the coconut milk and add salt to taste, bringing the mixture to a gentle simmer.
  9. Cover and simmer for 20-25 minutes, or until the pumpkin is fork-tender.
  10. Once cooked, garnish with fresh cilantro and serve hot.