How to Make Easy Indian-Style Pumpkin Curry - A Step-by-Step Guide

Looking for a delicious and flavorful way to enjoy pumpkin this fall? This Easy Indian-Style Pumpkin Curry is the perfect dish to add to your recipe rotation. Packed with warming spices, creamy coconut milk, and tender chunks of pumpkin, this curry is a comforting and satisfying meal that's perfect for cool autumn evenings.

Whether you're a fan of Indian cuisine or just love experimenting with new flavors, this pumpkin curry is sure to become a new favorite in your household. The comb...

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Ingredients

  • 5 cups cubed fresh pumpkin
  • 2 cups water, or as needed
  • 1 teaspoon ground turmeric
  • salt to taste
  • ½ cup grated coconut
  • 3 dried red chile peppers
  • 1 green chile pepper
  • 2 tablespoons water, or as needed
  • 1 teaspoon cumin seeds
  • 1 tablespoon coconut oil, divided
  • 2 dried red chile peppers
  • 1 teaspoon mustard seeds
  • 1 teaspoon skinned split black lentils (urad dal)
  • 1 tablespoon grated coconut
  • 6 fresh curry leaves, or more to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
  • Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
  • Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
  • Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.
  • Nutrition

    176 cal.

    • Total Fat: 13g
    • Saturated Fat: 11g
    • Sodium: 52mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 4g
    • Vitamin C: 41mg
    • Calcium: 77mg
    • Iron: 3mg
    • Potassium: 656mg