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Pumpkin Curry

Creamy pumpkin curry with a cozy, sweet-savory glow.
Velvety sauce, warm spices, and tender pumpkin in every spoonful.
Perfect comfort bowl, rich and fragrant from first taste to last.

dinner ⏱ 40 min 284 kcal / portion 42.0 g carbs / portion (estimated) vegan

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Pumpkin Curry
v1 · rb0e705f985 20260727Z1751 0.5 pieces pumpkin cut into cubes, remove seeds 0.5 pieces onion chopped 1.5 pieces garlic clove, chopped 0.5 pieces ginger thumb, chopped ½ tbsp tomato paste 200 g chickpea 🔥 preheat the oven to 200°C 🔪 remove seeds from pumpkin cubes and cut into cubes 🔥 ⏱ 30-35 min bake pumpkin cubes at 200°C until tender 🔪 chop onion 🍳 ⏱ 5 min cook onion in a pan then blend with remaining onion cooking for 1 min until smooth 🔪 chop garlic 🔪 chop ginger 🍳 toast and bloom cumin, coriander, and chili powder in the pan 🍳 ⏱ 1 min stir in tomato paste and cook add chopped tomatoes, coconut milk, and vegetable stock 🍳 ⏱ 3 min add chickpeas and simmer 🍳 ⏱ 3 min stir baked pumpkin into the curry and simmer 🌀 season with salt and pepper and add red onion Pumpkin Curry 🍲 ½ tsp cumin ½ tsp coriander ½ tsp chili powder 200 g tomato chopped tomatoes 200 ml coconut milk 500 ml vegetable stock 0.25 pieces red onion chopped salt to taste pepper to taste cumin, coriander, chili powder tomato paste tomato, coconut milk, vegetable stock chickpea red onion, salt, pepper
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Preparation steps

  1. preheat the oven to 200°C
  2. remove seeds from pumpkin cubes and cut into cubes
  3. bake pumpkin cubes at 200°C for 30-35 min until tender
  4. chop onion
  5. cook onion in a pan for 5 min then blend with remaining onion cooking for 1 min until smooth
  6. chop garlic
  7. chop ginger
  8. toast and bloom cumin, coriander, and chili powder in the pan
  9. stir in tomato paste and cook for 1 min
  10. add chopped tomatoes, coconut milk, and vegetable stock
  11. add chickpeas and simmer for 3 min
  12. stir baked pumpkin into the curry and simmer for 3 min
  13. season with salt and pepper and add red onion

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