Pumpkin Curry
Portions: 4
Ingredients
- 3 cups diced pumpkin (steamed or baked - 1 cup is for garnish, the remaining is for blending together with the rest)
- Olive oil to taste
- 1 diced onion
- 1 tsp garlic ginger paste (optional)
- 1 diced tomato
- 2 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp paprika powder
- Salt to taste
- Coriander to taste
- 1 tbsp peanut butter, almond butter or cashew butter (optional)
- 1 can coconut milk
- 1/2 lime juice
Instructions
- In a large pan, heat a drizzle of olive oil over medium heat. Add the diced onion and cook until soft and translucent. Now it’s time to add the garlic ginger paste and stir everything.
- Stir in the diced tomato. Cook for a few minutes until the tomato softens. Then, add the turmeric, cumin, paprika, and a pinch of salt. Stir well to combine.
- Add 2 cups of the steamed or baked pumpkin to the pan (reserve 1 cup for garnish later). Mix everything together.
- Transfer the mixture to a blender. Add the coconut milk and blend until smooth and creamy. If needed, add a little water to help blend, but not too much—you want a thick, velvety sauce.
- Pour the blended sauce back into the pan. If you’re using peanut, almond, or cashew butter, stir it in now for extra creaminess and depth of flavour.
- Squeeze in the lime juice and adjust salt to taste. Add the reserved 1 cup of diced pumpkin for texture. Sprinkle fresh coriander over the top before serving.
- Serve warm with rice, naan, or your favourite flatbread. This pumpkin curry is rich, creamy, and perfect for cozy meals.