Description
Hearty Malaysian pumpkin curry brings warm spices and creamy coconut comfort to your dinner table. Simmering with aromatic herbs and tender pumpkin chunks, this dish offers you a delightful journey through Southeast Asian culinary traditions.
Ingredients
Scale
Main Ingredients:
- 2 cups (500 g) pumpkin purée
- 1 cup (150 g) carrot, chopped
- ¾ cup (80 g) bell pepper, chopped
- 1 medium (110 g) onion, chopped
Spices and Seasonings:
- ½ tablespoon curry powder
- ¾ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Liquid and Additional Ingredients:
- ½ tablespoon oil or water (if oil-free)
- 3 garlic cloves, minced
- 2-inch (5 cm) fresh ginger, minced
- ½ cup (125 g) passata or tomato sauce
- ½–1 cup (120–240 ml) vegetable broth
- ¾ cup (180 ml) canned coconut milk
- 6–8 leaves of fresh kale, chopped (or use spinach)
- Fresh herbs to garnish, e.g., parsley, cilantro
- Lime juice or lemon juice to drizzle
- Cooked rice to serve
Instructions
- Prepare the aromatic foundation by warming oil in a large skillet over medium heat. Gently tumble chopped onions, carrots, and bell peppers into the pan, allowing them to dance and soften for approximately 4-5 minutes until the onions turn translucent and fragrant.
- Elevate the flavor profile by introducing minced garlic and freshly grated ginger. Stir these aromatic ingredients into the vegetable mixture, letting them release their intense essence for roughly one minute.
- Transform the dish with a vibrant spice blend, sprinkling curry powder, turmeric, cumin, smoked paprika, salt, and black pepper. Thoroughly coat the vegetables, creating a complex and harmonious seasoning layer.
- Create a luscious liquid base by incorporating passata, pumpkin purée, vegetable broth, and creamy coconut milk. Whisk the ingredients together, ensuring a smooth, well-integrated mixture that promises rich depth of flavor.
- Nurture the curry by reducing heat and allowing it to gently simmer for 5-8 minutes. Introduce cooked chickpeas during this stage to enhance protein content and provide additional texture.
- Integrate vibrant greens by folding chopped kale into the simmering curry. Let the leaves wilt and soften for 1-2 minutes, infusing the dish with additional nutrients and color.
- Finalize the culinary experience by tasting and adjusting seasonings. Consider a splash of lime juice for brightness and sprinkle fresh herbs like cilantro or parsley. Serve atop steamed rice or accompanied by warm naan bread, creating a comforting and satisfying meal.
Notes
- Spice up your kitchen adventure with this vibrant pumpkin curry that transforms ordinary ingredients into an extraordinary meal.
- Packed with aromatic spices and creamy coconut milk, this recipe delivers a comforting and nutritious dish perfect for cozy dinners.
- Flexible cooking method allows for easy customization, making it ideal for both vegetarians and those seeking a hearty, flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg