Spiced Pumpkin & Coconut Masala CurryVeg
Experience a perfect harmony of flavors with this Spiced Pumpkin & Coconut Masala Curry. This vibrant, plant-based dish features tender pumpkin cubes simmered in a rich, velvety coconut milk base infused with aromatic cumin, cardamom, and a perfect blend of turmeric, coriander, and chili. Fragrant, healthy, and incredibly satisfying, this curry is effortless to prepare and pairs beautifully with steamed rice or warm flatbread. Enjoy amazing dish.
Ingredients
Main Ingredients :
Pumpkin ( 4 cups, cut into cubes)
1 Onion
400 ml Coconut Milk
1 tbsp Ginger-Garlic Paste
to taste Green Chilli
Cilantro/Coriander (1 handful for garnish)
as needed Oil
to taste Salt
Whole Spices (Infusing the oil) :
1 tsp Cumin Seeds
4 Dry Red Chilli
4 Green Cardamoms
Ground Spices (The "Big Four") :
1 tsp Turmeric Powder
Cumin (1 tsp )
Chhili powder (1 tsp)
1 tsp Coriander Powder
Instructions
1
Heat your oil in a pan over medium heat. Add the whole spices—the cumin seeds, dried red chilies, and green cardamom pods. Sauté them for a few seconds to let them release their aromas and infuse the oil.
2
Add the chopped onion to the pan and cook until softened.
3
Add the cubed pumpkin to the pan. Cook for about four minutes over a fairly lively heat to begin softening the pumpkin.
4
Stir in the garlic ginger paste, fresh chili, and a pinch of salt. Continue cooking for another four minutes to allow the pumpkin to absorb the flavors.
5
Stir in the "Big Four" spice blend (turmeric, coriander, chili, and cumin). Mix well to coat the vegetables.
6
Pour in the coconut milk, turn the heat down to a gentle simmer, and cover the pan with a lid. Let it cook for approximately seven minutes, stirring occasionally, until the pumpkin is tender and the sauce has thickened.
7
Taste and adjust the salt if needed. Garnish with a handful of fresh cilantro or coriander, give it a final mix, and serve hot with rice or bread.
