Description
A creamy and flavorful pumpkin coconut milk curry that is non-dairy and alcohol-free.
Ingredients
Scale
- 2 cups pumpkin, cubed
- 1 can coconut milk (400ml)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 cup vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onions, garlic, and ginger. Sauté until onions are translucent.
- Stir in curry powder and cook for 1 minute.
- Add pumpkin and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until pumpkin is tender.
- Stir in coconut milk and heat through.
- Blend mixture until smooth if desired.
- Season with salt to taste and garnish with cilantro.
Notes
- Adjust spice levels to your preference.
- Serve with rice or bread.
- This dish can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Pumpkin Coconut Milk Curry, non-dairy, vegan curry, pumpkin recipe, coconut milk recipe