| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 10g | 8g | 25g |
| sugars | fibre | protein | salt |
| 11g | 5g | 7g | 1.5g |
I have to admit, one of my absolute favorite recipes to create is a delightful, heart-warming Pumpkin Curry. This dish is a homage not only to my love for diverse cuisines but also my commitment to plant-based meals that excite the palate without compromising on nutrition. Just like the vibrant mosaic of my city, this simple yet multifaceted recipe combines a plethora of flavors to create something truly magical.
Why This Dish Speaks To Me
As you probably know from reading my bio, I have a profound appreciation for the diversity that NYC’s food scene embodies, and this Pumpkin Curry is no exception. It intermingles the sweet succulence of a pumpkin with the aromatic tang of curry, offering a true epicurean experience that I find irresistibly captivating. And as an actor, I love taking my audience on a journey of tastes and aromas, much like a carefully crafted performance.
Health and Wholesomeness Combined
But don’t let the indulgent taste fool you. This plant-based recipe packs a punch when it comes to health benefits. Rich in beta carotene, the pumpkin is a powerhouse of antioxidants and supports eye health. Onions and garlic, well-known immunity boosters, join the fiesta to lend their unique zest to the curry. Not to mention the curry powder, a spice mix that is famed for its anti-inflammatory properties. The added coconut milk provides nutrients like manganese and copper, and its rich, silky texture complements the robust flavors of the curry beautifully.
The vivid colors, the engaging aroma, and the harmony of tastes – the Pumpkin Curry is one of those dishes that lights up a dinner table and truly brings people together. So whether you’re whipping up a comforting meal for a quiet weekday dinner at home, or entertaining friends on the weekend, this recipe is likely to earn you rave reviews from your diners!
If you’re one who finds parallels in culinary compositions, you might find it similar to Curried Lentil, Tomato, and Coconut Soup or a Thai Red Curry. If you’re planning a full course meal, why not pair it with a refreshing Grilled Pineapple Salsa or a light, citrusy Rocket Salad with Balsamic Dressing & Shaved Parmesan. Trust me, it will only enhance your dining experience.
No matter how you decide to serve this Pumpkin Curry, have fun, enjoy the process, and remember that every dish you create is a testament to your own culinary story.
What You’ll Need
- 1 large pumpkin (about 3-4 pounds)
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 cloves of garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 can (13.5 ounces) coconut milk
- 4 cups vegetable broth
- 2 red bell peppers, cut into strips
- 1 cup of peas
- 1 apple, chopped
- 2 tablespoons of lemon juice
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
Method
Step One
Begin by preparing your ingredients. Peel the pumpkin, remove the seeds and cut into small, bite-sized chunks. Chop the onions, mince the garlic, and cut the red bell peppers into strips. Set all prepared ingredients aside.
Step Two
Heat the vegetable oil in a large pot over medium heat. Once hot, add the chopped onions and minced garlic. Cook for about 5 minutes, or until the onions become translucent.
Step Three
Add the curry powder, ground cumin, turmeric and chili powder to the pot, stir well to combine. Cook for another 2-3 minutes to allow the flavors to meld.
Step Four
Add the chopped pumpkin to the pot, making sure all the pieces are coated in the spices. Cook for about 10 minutes, stirring occasionally.
Step Five
Pour in the coconut milk and vegetable broth, mixing well. Bring the mixture to a boil, then reduce the heat and let it simmer. Cover the pot and leave it to cook for about 30 minutes, or until the pumpkin is tender.
Step Six
Add the red bell pepper strips, peas and chopped apple to the pot. Allow the curry to continue simmering for another 10-15 minutes, or until the vegetables are cooked to your desired softness.
Step Seven
Remove the pot from the heat. Stir in the lemon juice, then season the curry with salt and black pepper to taste.
Step Eight
Serve your pumpkin curry with a sprinkle of fresh cilantro leaves on top for garnish. Enjoy your homemade, delicious, and hearty pumpkin curry.
