Ingredients
Method
Prep the Spice Base: In a large pot, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to crackle and become fragrant (about 30 seconds).
Sauté Aromatics: Add the chopped onion, garlic, and ginger to the pot. Sauté until the onion becomes translucent (about 5 minutes).
Cook the Tomato: Stir in the chopped tomato and cook for another 3-4 minutes until it softens.
Add Spices: Next, add the turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for an additional minute to release the spices' aroma.
Combine Pumpkin: Add the cubed pumpkin to the pot and stir to coat it with the spice mixture.
Pour in Liquids: Add the coconut milk and vegetable broth (or water) to the pot. Stir well to combine all the ingredients. Bring the mixture to a gentle boil.
Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the pumpkin is tender, stirring occasionally. If using spinach, add it in the last 5 minutes of cooking.
Final Touch: Taste the curry and adjust the seasoning if needed. If you want a creamier texture, use a potato masher to slightly mash some of the pumpkin cubes while still leaving others whole.
Serve: Garnish with fresh cilantro before serving.
Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4
- Presentation Tips: Serve the curry in a deep bowl with a side of steamed basmati rice or naan. Garnish with extra cilantro and a sprinkle of red chili flakes for color.