Aromatic pumpkin curry brimming with coconut milk and spices—cozy, satisfying, and naturally vegan and gluten-free.
# Components:
→ Vegetables
01 - 1 small pumpkin (about 1.75 pounds), peeled, seeded, and cut into cubes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 2 cups spinach leaves, fresh or frozen
→ Spices & Seasonings
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste
→ Liquids
13 - 1 can (13.5 fl oz) full-fat coconut milk
14 - 1 cup vegetable broth
15 - 1 tablespoon coconut oil
→ Garnish
16 - Fresh cilantro, chopped
17 - Lime wedges
# Directions:
01 - Heat coconut oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until soft and translucent.
02 - Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
03 - Stir in curry powder, ground cumin, ground coriander, ground cinnamon, and chili flakes. Toast for 1 minute, stirring constantly.
04 - Add cubed pumpkin and sliced red bell pepper. Mix thoroughly to coat vegetables in spices.
05 - Pour in the coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until the pumpkin is fork-tender.
06 - Stir in spinach leaves and cook for 3 minutes until wilted. Season with salt and black pepper to preference.
07 - Ladle curry into bowls and top with chopped cilantro and lime wedges. Serve hot with rice or naan if desired.
