Indian-Inspired Pumpkin Curry (cozy fall dinner)
A warm and flavorful pumpkin curry inspired by Indian spices, perfect for a cozy fall dinner.
Ingredients
Vegetables
- 1 lb winter squash (kabocha, acorn, cinderella, or butternut)
- 1 tablespoon olive oil
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne
- 2 tablespoons coconut oil
- 1 medium onion (chopped)
- 2 tablespoons chopped ginger
- 4 cloves garlic (smashed)
- 3 medium apples (divided)
- 15 ounce can pureed pumpkin
- 2 cups stock (or water)
- 15 ounce can coconut milk
- 2 tablespoons maple syrup
- 1 lime juice from lime
- to taste sea salt
- ½ cup toasted pecans
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon coriander
- ½ teaspoon turmeric
Instructions
- Roast squash at 400°F for 20 minutes until soft.
- Sauté onion in coconut oil until golden, then add spices and cook 1 minute.
- Add ginger, garlic, chopped apple, pumpkin, and stock; simmer 10 minutes.
- Blend curry until smooth, then return to pot. Stir in coconut milk, maple syrup, lime juice, and remaining apples and squash; cook a few minutes.
- Season with salt, top with toasted pecans, and serve.
Notes
Roasting the squash enhances flavor, and blending creates a smooth curry texture.