Pumpkin Curry

🛒 Ingredients

• Pumpkin, peeled and cubed 125 g · 33 kcal
• Light coconut milk 100 g · 70 kcal
• Onion, chopped 38 g · 15 kcal
• Garlic, minced 3 g · 4 kcal
• Fresh ginger, grated 3 g · 8 kcal
• Diced tomatoes, canned 100 g · 18 kcal
• Vegetable oil 4 g · 33 kcal
• Curry powder 3 g · 9 kcal
• Turmeric powder 1 g · 3 kcal
• Cumin powder 1 g · 3 kcal
• Coriander powder 1 g · 3 kcal
• Red chili powder 1 g · 1 kcal
• Water 25 g · 0 kcal
• Fresh cilantro, chopped (for garnish) 1 g · 0 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Add minced garlic and grated ginger; cook for another minute until fragrant. Stir in curry powder, turmeric, cumin, coriander, and red chili powder, cooking for 30 seconds until aromatic.
3. Add the cubed pumpkin, diced tomatoes, coconut milk, and water to the pot. Stir well to combine all ingredients.
4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until pumpkin is tender.
5. Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro before serving.