Description
This One-Pot Pumpkin Curry is a creamy, flavorful dish blending pumpkin, spices, and coconut milk for a comforting and easy weeknight meal.
Ingredients
Scale
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in red curry paste and cook for another minute.
- Add pumpkin puree, coconut milk, and vegetable broth. Stir to combine.
- Add bell pepper and chickpeas. Season with salt and pepper.
- Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally.
- Garnish with fresh cilantro and serve over rice or with naan.
Notes
Adjust the curry paste amount to control spiciness. For extra protein, add tofu or cooked chicken. This curry keeps well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Curry
- Method: Stovetop
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: one pot pumpkin curry, easy pumpkin curry, coconut pumpkin curry, vegetarian curry recipe