Easy Pumpkin Curry

Name: Easy Pumpkin Curry
Yield: 2
Cuisine: Indian
Ingredients: 8 oz Pumpkin Purée (8 oz. pumpkin puree); ½ piece Yellow Onion (½ onion); 2 cloves Garlic (2 cloves of garlic); 1 tbsp Olive Oil (1 tablespoon olive oil or ghee); 1 can Coconut Milk (1 can coconut milk (13.5 oz )); ¼ tsp Cardamom (¼ teaspoon cardamon); ½ tsp Cumin Seeds (½ teaspoon cumin); ¼ tsp Nutmeg (¼ teaspoon nutmeg); 0.13 tsp Cinnamon (⅛ teaspoon cinnamon); 0.13 tsp Paprika (⅛ teaspoon paprika); ½ tsp Cayenne Pepper (½ teaspoon cayenne); 0 pieces Table Salt (salt + pepper to taste); 0 pieces Cilantro (cilantro and pumpkin seeds (pepitas to serve))

Easy Pumpkin Curry - Main Course,Soup (Indian)

Indian

Servings2

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Vegetarian
Vegan
Pescatarian
Halal
Egg Free

Steps

1Mince the garlic and finely chop the onion. Sauté in the oil or ghee for 3-4 minutes until softened and fragrant. Add the coconut milk, pumpkin puree, and all the spices except for salt and pepper. Whisk together and cook over medium heat until everything is warmed through. Taste and add salt and pepper to your liking.
2Pour the sauce over rice, vegetables, or tofu (or all three). Garnish with some cilantro and pumpkin seeds.