This pumpkin curry with coconut milk, ginger and herbs warms you from the inside out
Our recipe of the day from September 22nd is a pumpkin curry – pumpkin cubes simmered with onions, ginger, chili, curry powder and cumin in coconut milk.
Sauté onions and chili flakes in oil, then add garlic and freshly chopped ginger – stir for three minutes until soft and aromatic. Add the pumpkin cubes along with curry powder and cumin, and sauté briefly before pouring in the coconut milk. This order allows the spices time to release their aromas before the liquid is added.
Covered, the curry simmers over low heat for about 20 minutes, until the pumpkin is soft and the sauce is creamy. Seasoned with salt and pepper, it's ready to serve – garnished with freshly chopped mint and coriander, which give the curry a bright, fresh finish.
Pumpkin Curry
Pumpkin curry is ready in about 20 minutes. Served with basmati rice or naan, it's a warming autumn dish. If you're using Hokkaido pumpkin, you can leave the skin on – it will soften during cooking and give the curry a bit more color.
A new recipe highlight every day
Discover a new "Recipe of the Day" every day for cooking inspiration. Tomorrow, September 23rd, you can look forward to plum jam sheet cake.
All our recipes are available free of charge in the media library after a short registration using our login service USER.ID.
There you will find many more exciting recipe ideas that can be downloaded, saved, and printed. For example, try our recipe for homemade pumpkin bread or pumpkin carbonara.
