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.
Keyword Pumpkin Curry, Vegetarian Curry
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
1poundof pumpkin or butternut squash cut into 1 inch cubes
1teaspoonblack cumin seeds
1red onionthinly sliced
1red chillithinly sliced
1Tablespoonred curry paste
1/4cupvegetable brothor water
1tin full fat coconut milk
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.