Description
This Pumpkin Curry with Coconut Milk is a delightful blend of sweet pumpkin and creamy coconut, creating a warm and flavorful dish. It’s perfect for any occasion, whether a festive dinner or a cozy night in.
Ingredients
Scale
- 500 g pumpkin (e.g. Hokkaido)
- 400 ml coconut milk
- 1 onion
- 3 garlic cloves
- 1 piece fresh ginger (about 1 cm)
- 2–3 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh coriander (for decoration)
- Optional: 1-2 small chili peppers for heat
Instructions
- Prepare the pumpkin: Peel, seed, and cut the pumpkin into small pieces. This takes about 10 minutes. Make sure to cut even pieces for even cooking.
- Chop the onion and garlic: Dice the onion finely and slice the garlic thinly. This step should take about 5 minutes. The onion is ready when it is clear and shiny.
- Prepare the ginger: Peel and finely chop the ginger. This takes about 3 minutes. Fresh ginger adds a special spiciness and freshness to the curry.
- Heat the oil: In a large pot, heat the vegetable oil over medium heat. This takes about 2 minutes. Make sure the oil does not start to smoke.
- Sauté the onion: Sauté the onion in the hot oil until translucent. This takes about 5 minutes. You know it’s done when it is soft and golden brown.
- Add garlic and ginger: Add the garlic and ginger to the pot and sauté briefly for about 2 minutes. The aromas should be intense and fragrant.
- Stir in the curry paste: Add the red curry paste and roast for 1-2 minutes until the aromas are released. You should notice a spicy scent.
- Add the pumpkin pieces: Add the pumpkin pieces to the pot and mix everything well. This takes about 2 minutes.
- Add coconut milk and spices: Pour in the coconut milk and add cumin. Season with salt and pepper. This takes 1 minute to mix everything well.
- Cook the curry: Bring the curry to a boil, then reduce the heat. Let it simmer, stirring occasionally, for about 15-20 minutes until the pumpkin is soft. You know it’s done when the pumpkin can be easily mashed with a fork.
- Blend the curry (optional): For a creamier consistency, blend the curry lightly with an immersion blender. This takes about 2 minutes, depending on the desired consistency.
- Serve: Garnish with fresh coriander and optionally with chili peppers. Enjoy immediately!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Be careful not to cut the pumpkin too small, as it may fall apart during cooking. Use a heavy pot or Dutch oven for even heat distribution to prevent the curry from burning.