Pumpkin Curry
A delightful and comforting pumpkin curry that embodies the essence of autumn, perfect for warm family gatherings.
Ingredients
Main Ingredients
- 1 medium Pumpkin, fresh or canned Sweet, vibrant, and full of nutrients.
- 1 can Coconut milk Adds creaminess and a touch of sweetness.
- 1 medium Onion, finely chopped Builds the foundation of flavor.
- 2 cloves Garlic, minced Essential aromatic.
- 1 inch Ginger, grated Essential aromatic.
- 2 tablespoons Curry powder A warm, fragrant blend.
- 2 cups Vegetable broth For depth; use chicken broth for a richer flavor.
- 1 can Chickpeas, canned or cooked Adds a hearty boost.
- 2 cups Spinach, fresh or frozen Enhances the nutrient profile.
- to taste Salt Brings all flavors together.
- to taste Pepper Brings all flavors together.
Instructions
Preparation
- In a large pot, heat a dash of oil over medium heat. Add the chopped onion, sautéing until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger. Allow them to cook until fragrant, around 1 minute.
- Sprinkle in the curry powder, stirring for another minute to awaken the aromas.
- Stir in your pumpkin, followed by the vegetable broth. Let the mixture come to a gentle boil.
- Stir in the coconut milk, letting it meld beautifully with the pumpkin.
- Add the chickpeas and spinach, cooking for an additional 5 minutes until the spinach wilts and everything is heated through.
- Taste and season with salt and pepper, adjusting to your preference.
- Ladle generous portions over rice or with warm naan, and enjoy.
Notes
For a spicier version, add diced jalapeños or red pepper flakes. Feel free to include seasonal vegetables like sweet potatoes or carrots. A slow cooker option is available for convenience — add all ingredients and let it work its magic.