Easy Pumpkin Curry with Coconut Milk Recipe

(Updated Version)

Who wants to spend hours in the kitchen cooking? Not me! I prefer keeping cooking easy and straightforward. As I’ve mentioned before, it starts with the ingredients you have in your pantry and fridge, creating a delicious meal in no time (EASY SPINACH LENTIL CURRY).

 

Enter Easy Pumpkin Curry with Coconut Milk. Mildly spicy, creamy from the coconut milk (COCONUT MILK CHICKEN CURRY), tangy with the taste of tomatoes, and featuring soft, tender pumpkin pieces. Sounds amazing, right? Of course! This is an oilless, vegetarian, and vegan version with a healthy impact.

Ingredients

¼ pumpkin – remove skin and seeds, cut into bite-sized pieces

2 green chillies – sliced into 2 or 3 pieces

1 medium-sized red onion – sliced

2 medium-sized tomatoes – sliced

2 cups water

1 cup thick coconut milk

A few curry leaves

1 tsp turmeric powder

Salt to taste

 

Method
In a pot, combine pumpkin, chillies, onion, tomatoes, and water.
Simmer over low heat to soften the pumpkin.
Add coconut milk, curry leaves, turmeric powder, and salt.
Stir and simmer until heated through.
Remove from heat.