Spiced Pumpkin Vegetable Curry

Indian home cooking often folds autumn squash into fragrant spice blends for weeknight comfort. This one-pan curry simmers cubed pumpkin and cauliflower in coconut milk with toasted curry powder and cumin for a gentle, warming dinner.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 390 cal
• 9g protein
• 42g carbs
• 24g fat
• 3.1g fiber

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Ingredients

• 1.25 lb fresh pumpkin, peeled seeded and cubed
• 3 cups cauliflower florets
• 1 red bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup crushed tomatoes
• 3/4 cup vegetable broth
• 2 tbsp neutral oil
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1.25 tsp kosher salt
• 1 tsp brown sugar or maple syrup
• 1/3 cup fresh cilantro, chopped
• for serving lime wedges
• for serving cooked basmati rice or warm naan
• 2 tbsp toasted pumpkin seeds

Instructions

1. 1Heat the oil in a wide deep skillet or sauté pan over medium heat. Add the onion and cook 5 minutes until softened and lightly golden at the edges.
2. 2Stir in the ginger and garlic and cook 45 seconds until fragrant but not browned.
3. 3Sprinkle in the curry powder, cumin, coriander, turmeric, and cayenne. Toast the spices 30 to 45 seconds, stirring constantly, until the oil turns richly colored and aromatic.
4. 4Add the pumpkin cubes and cauliflower. Toss to coat every piece in the spiced oil, then cook 3 minutes to begin softening the edges.
5. 5Pour in the crushed tomatoes, coconut milk, and broth. Add salt and the brown sugar. Stir well and bring the mixture to a gentle simmer.
6. 6Cover and cook over medium-low heat 15 minutes, stirring once halfway, until the pumpkin is nearly tender.
7. 7Add the bell pepper slices, uncover, and simmer 8 to 10 minutes more until the sauce thickens slightly, the pumpkin is soft but not mushy, and the cauliflower is tender-crisp.
8. 8Taste and adjust salt or heat. If the sauce is too thick, loosen with a splash of broth; if thin, simmer 2 extra minutes uncovered.
9. 9Remove from heat. Fold in most of the cilantro. Serve over basmati rice or with warm naan, topped with remaining cilantro, toasted pumpkin seeds, and a squeeze of lime.