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Pumpkin Coconut Curry

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A vibrant and comforting Pumpkin Coconut Curry filled with creamy coconut and earthy pumpkin, celebrating life’s simpler pleasures.

Ingredients

Scale
  • 600 g Pumpkin or butternut squash (cut into equal cubes)
  • 2 tbsp Canola or rapeseed oil
  • 1 tsp Black mustard seeds
  • 1 Small red onion (finely chopped)
  • 4 Garlic cloves (finely chopped)
  • 4 tsp Finely grated ginger
  • 1 tsp Ground cumin
  • 0.5–1 Hot red chilli (sliced)
  • 0.25 tsp Hot chilli powder
  • 1.5 tsp Garam masala
  • 1.5 tsp Ground coriander
  • 1 tsp Turmeric
  • 1 tsp Cinnamon
  • 1–2 tsp Maple syrup
  • 1 handful Coriander stalks (chopped, plus leaves for serving)
  • 2 cups or 1 tin Full-fat coconut milk
  • 0.5 tin or 1 large Chopped tomatoes (peeled, chopped)
  • 1.25 tsp Fine sea salt (about)
  • Lime wedges (for serving)
  • 1 handful Lightly toasted cashews (optional garnish)

Instructions

  1. Heat the canola oil over medium heat. Add the black mustard seeds and watch them pop.
  2. Add the finely chopped red onion, garlic, and grated ginger. Sauté until soft and translucent, about 5 minutes.
  3. Stir in ground cumin, hot red chilli slices, hot chilli powder, garam masala, ground coriander, turmeric, and cinnamon. Toast for about a minute.
  4. Drizzle in the maple syrup and add the pumpkin cubes. Stir to coat with spices.
  5. Pour in the coconut milk and chopped tomatoes. Bring to a gentle simmer.
  6. Sprinkle the fine sea salt and reduce heat to low. Cover and let simmer for 20-25 minutes.
  7. Stir in chopped coriander stalks for extra flavor. Taste and adjust seasoning as needed.
  8. Serve hot, garnished with fresh coriander leaves, lime juice, and toasted cashews.

Notes

This dish is vegan and gluten-free. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://lunarecipez.com/pumpkin-coconut-curry/

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