Ingredients
Scale
- 1 medium pumpkin, diced
- 1 can coconut milk
- 1 cup vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 cups mixed vegetables (e.g., bell peppers, spinach)
- 2 tbsp curry powder
- 1 tsp cumin
- Salt to taste
- Fresh cilantro for garnish
- Jasmine rice or quinoa for serving
Instructions
- Sauté onions, garlic, and ginger in a large pot until fragrant.
- Add the diced pumpkin and mixed vegetables, stirring to combine.
- Pour in the coconut milk and vegetable broth.
- Add curry powder, cumin, and salt; mix well.
- Let the mixture simmer until the pumpkin is tender.
- Serve warm over jasmine rice or quinoa, garnished with fresh cilantro.
Notes
For a creamy texture, blend a portion of the curry before serving. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering and sautéing
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg