Coconut Pumpkin Curry
This easy pumpkin curry is a rich and cozy winter warmer. Fragrant spices, tender, sweet pumpkin and the crunch of cashews make this pumpkin curry a cold weather classic.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
- 1 pound of pumpkin or butternut squash cut into 1 inch cubes
- 2 Tablespoons olive oil
- 1 teaspoon black cumin seeds
- 1 red onion thinly sliced
- 2 cloves garlic minced
- 1 Tablespoon fresh ginger grated
- 1 red chilli thinly sliced
- 1 Tablespoon peanut butter
- 1 Tablespoon red curry paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cardamom
- 1/4 cup vegetable broth or water
- 1 tin full fat coconut milk
- 1 large tomato chopped
Preheat the oven to 400F and drizzle the pumpkin with salt and pepper and roast in the oven until caramelised and golden.
In a skillet with straight sides, heat the olive oil and add the cumin seeds. Heat them until they’re fragrant before adding the onion. Once the onion is added, sweat them on medium until soft and translucent. Add the ginger, chilli and curry paste. Cook for 5 minutes, stirring frequently so the garlic and ginger don’t burn.
Add all the dried spices and cook until everything is fragrant. Add the peanut butter, chopped tomato and a 1/4 cup of vegetable broth, if needed.
Add the coconut milk and the cooked pumpkin and bring everything to a gentle simmer for about 5 minutes.
Serve over rice with naan bread and cashews.
Calories: 152kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 582mg | Fiber: 2g | Sugar: 6g | Vitamin A: 212.8% | Vitamin C: 40.5% | Calcium: 4.6% | Iron: 10.8%