Spicy Pumpkin Curry Recipe

Today’s Special: Spicy Pumpkin Curry

Hey there, foodies! Today I’m excited to share a recipe for Spicy Pumpkin Curry that is perfect for chilly fall evenings. The warm and comforting flavors of this dish never fail to lift my spirits and fill my home with cozy aromas. Let’s get cooking!

Ingredients:

• 500g diced pumpkin
• 1 can of coconut milk
• 1 can of chickpeas
• 1 onion, chopped
• 2 tbsp minced fresh ginger
• 3 cloves of garlic, minced
• 2 tbsp curry powder
• 1 tsp chili flakes
• 1 cup vegetable broth
• to taste
• fresh cilantro for garnish

Kitchen Tools:

• chef’s knife
• cutting board
• large pot
• wooden spoon
• measuring cups
• measuring spoons
• can opener

To start, heat some oil in a large pot over medium heat. Add the chopped onion, minced garlic, and ginger to the pot, and sauté until fragrant. Next, sprinkle in the curry powder and chili flakes, stirring everything together for about a minute.

Add the diced pumpkin to the pot, along with the coconut milk, vegetable broth, and chickpeas. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 20-25 minutes, or until the pumpkin is tender.

Once the pumpkin is cooked through, give the curry a taste and adjust the seasoning if needed. Serve the Spicy Pumpkin Curry hot, garnished with freshly chopped cilantro. This dish pairs perfectly with steamed rice or warm naan bread.

Approximate total weight of the cooked dish: 1200g
Number of servings: 4
Average weight of one serving: 300g
Approximate calorie count per serving: 300 calories

Tip:

For an extra burst of flavor, try adding a squeeze of fresh lime juice to each bowl of curry before serving. The acidity will brighten up the dish and take it to the next level!

I hope you enjoy making this Spicy Pumpkin Curry as much as I do. Feel free to experiment with different spices or add your favorite veggies to make it your own. Happy cooking!