Rich, velvety, and brimming with flavor, this Creamy Pumpkin Curry is the perfect dish for a cozy night in. With a luscious coconut milk base, tender pumpkin chunks, and warming spices, it’s a comforting meal that’s both simple and satisfying.
Ingredients
- 2 tablespoons coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable or chicken broth
- 2 cups pumpkin, peeled and cubed (or canned pumpkin puree for a smoother texture)
- 1 tablespoon maple syrup or brown sugar (optional)
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Cooked basmati or jasmine rice, for serving
Recipe
Sauté the Base
- Heat the coconut oil in a large saucepan over medium heat. Add the onion and sauté until soft and golden, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the Spices
3. Sprinkle in the curry powder, cumin, and smoked paprika (if using). Cook for 1–2 minutes to toast the spices, stirring frequently.
Simmer the Curry
4. Pour in the coconut milk and broth, mixing well to combine. Add the pumpkin cubes (or puree), and stir. Bring to a gentle simmer.
5. Cook uncovered for 15–20 minutes, stirring occasionally, until the pumpkin is tender and the curry has thickened.
Season to Perfection
6. Stir in the maple syrup or brown sugar for a hint of sweetness and the soy sauce for depth. Taste and adjust with salt and pepper as needed.
Serve
7. Ladle the creamy pumpkin curry over bowls of rice and garnish with fresh cilantro or parsley.
This Creamy Pumpkin Curry is a hearty, flavorful dish that comes together effortlessly. Perfect for fall or whenever you’re craving something warm and comforting, it’s a versatile recipe you can adapt with your favorite vegetables or proteins. Dig in and enjoy this cozy bowl of deliciousness!