Pumpkin Curry

This is the weekend feast that feels indulgent but comes together with barely any fuss—creamy, warmly spiced, and the kind of dish that makes your kitchen smell like a proper celebration.

Ingredients:

• 2 tbsp oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp cumin
• ½ tsp turmeric
• ¼ tsp cayenne (or to taste)
• 1 can (14 oz) coconut milk
• 2 cups fresh pumpkin, cubed (or 1 can pure pumpkin purée)
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable stock
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges

Method:

1. Heat oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Stir in curry powder, cumin, turmeric, and cayenne; toast for 30 seconds.
4. Pour in coconut milk, pumpkin, tomatoes, and stock. Bring to a simmer.
5. Reduce heat and cook uncovered for 20–25 minutes, until pumpkin is tender and flavours meld.
6. Season with salt and pepper. Serve hot, garnished with cilantro and a squeeze of lime.

Full recipe at Budget Bytes →

Chef's tip: Don't skip the fresh ginger—it brightens the whole dish and cuts through the richness beautifully. If your pumpkin is watery, let it simmer a few minutes longer to concentrate the flavours.