Here's a recipe for Pumpkin Curry with Coconut Milk and Spices—a warm and comforting dish that combines the natural sweetness of pumpkin with rich coconut milk and aromatic spices.
Ingredients:
- 1 medium pumpkin (or about 4 cups cubed pumpkin), peeled, seeded, and cubed
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil or coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 cup vegetable or chicken broth
- 1 tbsp soy sauce or tamari (for a gluten-free option)
- 1 tbsp brown sugar or maple syrup (optional, for added sweetness)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Cooked rice or naan bread for serving
Instructions:
1. Prepare the pumpkin:
- Peel, seed, and cube the pumpkin. Set aside.
2. Sauté the aromatics:
- In a large pot or Dutch oven, heat the olive oil or coconut oil over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and ginger and cook for an additional 1-2 minutes until fragrant.
3. Add the spices:
- Add the curry powder, ground cumin, turmeric, coriander, and cayenne pepper (if using) to the pot.
- Stir well and cook for about 1 minute to toast the spices and release their flavors.
4. Cook the pumpkin:
- Add the cubed pumpkin to the pot and stir to coat with the spices.
- Pour in the coconut milk and vegetable or chicken broth.
- Stir in the soy sauce or tamari, and brown sugar or maple syrup (if using).
- Season with salt and pepper to taste.
5. Simmer:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 20-25 minutes, or until the pumpkin is tender and the curry has thickened slightly. Stir occasionally to prevent sticking.
6. Adjust seasoning and serve:
- Taste the curry and adjust seasoning with additional salt, pepper, or a touch more sugar if needed.
- Garnish with fresh cilantro or parsley if desired.
7. Serve:
- Serve the pumpkin curry hot over cooked rice or with naan bread.
Tips:
- For added texture and flavor, you can stir in some cooked chickpeas or add a handful of spinach just before serving.
- If you prefer a thicker curry, you can mash some of the pumpkin cubes with a spoon or use an immersion blender to partially blend the curry.
This Pumpkin Curry with Coconut Milk and Spices is a delicious and hearty dish that brings together the sweetness of pumpkin with the richness of coconut milk and a blend of aromatic spices. Enjoy!
