Creamy Pumpkin Coconut Curry
What Started it all:
Pumpkin
This delicious vegan pumpkin coconut curry is a perfect blend of flavors and is both comforting and nutritious. Made with creamy coconut milk and aromatic spices, it's a delightful dish that can be enjoyed by everyone!
Ingredients
- 400g pumpkin, peeled and diced
- 1 can (400ml) coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pan, cooking for an additional 1-2 minutes until fragrant.
- Stir in the curry powder and ground cumin, allowing the spices to toast for about 1 minute.
- Add the diced pumpkin to the pan, stirring well to coat it with the spices.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook for about 15-20 minutes, or until the pumpkin is tender.
- Season with salt and pepper to taste. If you prefer a thicker curry, you can mash some of the pumpkin with a fork.
- Serve the curry over cooked rice or quinoa, garnished with fresh cilantro.
Enjoy your flavorful and creamy pumpkin coconut curry! It's a simple yet satisfying dish that is sure to please everyone at the table.