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Pumpkin Curry with Coconut Milk and Veggies

Pumpkin Curry with Coconut Milk and Veggies
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This Pumpkin Curry with Coconut Milk and Veggies is a cozy, vibrant, and wholesome plant-based dish that combines tender pumpkin chunks, a medley of fresh vegetables, and fragrant spices simmered in creamy full-fat coconut milk. It delivers a perfectly balanced meal that is nourishing, mildly spiced, and suitable for vegan and gluten-free diets.

Ingredients

Scale

Main Ingredients

  • 2 cups peeled and cubed fresh pumpkin
  • 1 cup diced bell peppers (any color)
  • 1 cup chopped carrots
  • 1 cup trimmed green beans
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons olive oil or coconut oil

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon chili powder (adjust to taste)
  • Salt and black pepper, to taste

Optional Garnishes & Variations

  • Fresh cilantro, chopped (for garnish)
  • Toasted pumpkin seeds (for garnish)
  • Yogurt or coconut cream drizzle (for serving)
  • Chickpeas, tofu cubes, or cooked chicken (for added protein)
  • Spinach, kale, or sweet potatoes (vegetable variations)
  • Fresh basil or mint (herb alternative to cilantro)

Instructions

  1. Prepare Your Ingredients: Peel and cube the pumpkin. Chop bell peppers, carrots, and green beans into bite-sized pieces. Dice the onion, mince the garlic, and grate the ginger. Set all aside.
  2. Sauté Aromatics: Heat olive or coconut oil in a large pan over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is soft and translucent, forming the flavor base of the curry.
  3. Toast the Spices: Add ground cumin, coriander, turmeric, and chili powder to the pan. Stir continuously for 1-2 minutes to release the spices’ aroma and deepen the flavor.
  4. Add Pumpkin and Vegetables: Add the cubed pumpkin and chopped vegetables into the pan. Toss everything to coat well with the spices, beginning to infuse the pumpkin with savory flavor.
  5. Pour in Coconut Milk and Broth: Stir in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 15-20 minutes, until the pumpkin is tender yet still holds its shape.
  6. Final Touches: Season with salt and black pepper to taste. Sprinkle freshly chopped cilantro over the top for fresh herbal brightness before serving.

Notes

  • Use fresh ground spices for a more vibrant and punchy flavor.
  • Keep an eye on the pumpkin while cooking to prevent it from becoming mushy; it should be tender but maintain its shape.
  • Taste and adjust salt or spice levels toward the end to complement the creamy coconut milk base.
  • Simmer gently to avoid burning the coconut milk and to deepen the curry’s flavors.
  • If desired, add a splash of lime juice or a dash of vinegar near the end of cooking to brighten the dish.

Nutrition

Keywords: pumpkin curry, coconut milk curry, vegan curry, gluten-free curry, plant-based dinner, seasonal recipes, healthy curry, creamy curry

Find it online: https://jamescookes.com/pumpkin-curry-with-coconut-milk-and-veggies/