Description
This Pumpkin, Coconut and Peanut Curry is a rich, creamy, and flavorful vegetarian curry that combines tender pumpkin, luscious coconut milk, and crunchy peanuts with a blend of aromatic spices. Perfect for a comforting weeknight dinner, it balances sweetness and spice while providing a satisfying texture and vibrant color.
Ingredients
Vegetables
- 500g pumpkin, peeled and cubed
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1/2 tsp mustard seeds
Liquids
- 400ml coconut milk
- 200ml water or vegetable broth
Other Ingredients
- 2 tbsp vegetable oil
- 100g roasted peanuts, roughly chopped
- Salt to taste
- Fresh cilantro (coriander) leaves for garnish
- Juice of half a lime
Instructions
- Prepare the base: Heat the vegetable oil in a large skillet or pan over medium heat. Add mustard seeds and wait until they begin to pop. Then add the chopped onions, sautéing until translucent and fragrant, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
- Add spices: Sprinkle in ground cumin, coriander, turmeric, and chili powder. Stir continuously to toast the spices gently, releasing their flavors, for approximately 1 minute. Ensure spices do not burn by controlling the heat.
- Cook pumpkin: Add the cubed pumpkin to the pan. Stir well to coat the pumpkin pieces with the spice mixture. Pour in the coconut milk and water or vegetable broth. Stir everything together, bringing the curry to a simmer.
- Simmer the curry: Reduce the heat to low and cover the pan. Let the curry cook gently for about 20-25 minutes, or until the pumpkin is tender when pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking.
- Finish and serve: Once the pumpkin is soft and the curry has thickened slightly, stir in the chopped roasted peanuts and lime juice. Adjust salt according to taste. Garnish with fresh cilantro leaves before serving. This curry pairs beautifully with steamed rice or warm flatbreads.
Notes
- Use sugar pumpkin or kabocha for best texture and sweetness.
- For a spicier curry, increase chili powder or add fresh chopped chili.
- You can substitute peanuts with cashews or omit nuts for a nut-free version.
- If you prefer a thicker curry, cook uncovered for the last 5 minutes to reduce liquid.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on stovetop or microwave, adding a splash of water if the curry has thickened too much.
