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Ingredients
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- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can pumpkin puree
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in garlic and ginger and cook for 1 minute more until fragrant.
- Add curry powder, cumin, turmeric, and cayenne pepper (if using). Stir well to coat the onions and cook for 30 seconds.
- Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until heated through and flavors have melded.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
- Adjust seasoning to your preference.
- This curry can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Global
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg