Creamy Vegan Pumpkin Coconut Masala CurryVeg
Discover the ultimate Creamy Vegan Pumpkin Coconut Masala Curry. This vibrant dish combines tender cubed pumpkin with a rich, aromatic coconut milk base, infused with a perfect blend of cumin, turmeric, coriander, and chili. It is a healthy, plant-based meal bursting with incredible flavors. Easy to prepare and deeply satisfying, this curry is perfect served alongside warm rice or flatbread. Enjoy a wholesome, comforting dinner that is as delicious as it is simple to make.
Ingredients
4 cups Pumpkin (chopped)
1 Onion
400 ml Coconut Milk
1 tbsp Ginger-Garlic Paste
Fresh chilli (to taste)
1 tsp Cumin Seeds
4 Dry Red Chilli
4 Green Cardamoms
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
Handful , for garnish Fresh Coriander
as needed Oil
to taste Salt
Instructions
1
Heat oil in a pan over medium-high heat. Add the cumin seeds, dried red chilies, and green cardamom pods. Sauté for a few seconds to let the spices release their aroma and infuse the oil.
2
Add the chopped onion to the pan and cook briefly. Add the cubed pumpkin and sauté on a lively heat for several minutes so the pieces begin to soften.
3
Stir in the garlic-ginger paste, salt to taste, and your preferred amount of fresh chili. Continue cooking for another few minutes to allow the pumpkin to soften further and for the ingredients to meld.
4
Add the "big four" spice blend: equal parts turmeric, cumin, chili powder, and coriander powder. Mix thoroughly to coat the pumpkin and aromatics evenly.
5
Pour in the coconut milk. Reduce the heat to a gentle simmer, cover the pan with a lid, and let it cook for about seven minutes. Stir occasionally to ensure the curry cooks evenly.
6
Once the pumpkin is tender and the sauce is creamy, check the seasoning and add more salt if necessary. Stir in a generous handful of fresh cilantro (coriander) and serve hot with rice or flatbread.
