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–+ servings
A vibrant bowl of Indian Pumpkin Curry, garnished with fresh cilantro and a swirl of cream.

Indian Pumpkin Curry

A simple and flavorful Indian pumpkin curry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper or to taste
  • 1 can diced tomatoes 14.5 ounce
  • 1 can coconut milk full-fat, 13.5 ounce
  • 2 cups butternut squash peeled and cubed
  • 1 cup vegetable broth
  • 1/2 teaspoon salt or to taste
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board

Method
 

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
  4. Add the cumin, coriander, turmeric, and cayenne pepper. Cook for another minute, stirring constantly.
  5. Pour in the diced tomatoes and coconut milk. Stir to combine.
  6. Add the cubed butternut squash, vegetable broth, and salt. Bring to a simmer.
  7. Cover the pot and let it simmer for 20-25 minutes, or until the squash is tender.
  8. Taste and adjust seasoning if needed.
  9. Serve hot, garnished with fresh cilantro.

Notes

This curry can be served with rice or naan bread.

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