Pumpkin Curry

Ingredients

• 2 pounds pumpkin – peeled, seeded, cut into 1-inch cubes
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 0.25 teaspoon fenugreek seeds
• 1 stick cinnamon stick – 2-inch piece
• 12 leaves curry leaves
• 8 ounces onion – thinly sliced
• 4 cloves garlic – minced
• 1 tablespoon ginger – minced
• 2 chilies green chilies – slit lengthwise
• 1 tablespoon Sri Lankan roasted curry powder
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon red chili powder
• 1 cup water
• 13.5 ounces coconut milk (unsweetened, canned)
• 1.25 teaspoons kosher salt

Instructions

1. Prep the pumpkin by peeling, seeding, and cutting it into 1-inch cubes. Thinly slice the onion and mince the garlic and ginger. Slit the green chilies lengthwise.
2. Heat the coconut oil in a medium pot over medium heat. Add the mustard seeds and let them crackle, 30–45 seconds.
3. Stir in the fenugreek seeds, cinnamon stick, and curry leaves; cook until fragrant, 30–45 seconds.
4. Add the sliced onion and cook, stirring, until softened and lightly golden, 5–7 minutes.
5. Add the minced garlic, minced ginger, and slit green chilies; cook until aromatic, 1–2 minutes.
6. Sprinkle in the Sri Lankan roasted curry powder, ground turmeric, and red chili powder; stir constantly to bloom the spices, 30 seconds.
7. Add the pumpkin, kosher salt, and water. Stir to coat, bring to a simmer, then cover and cook over medium-low until the pumpkin is just tender when pierced but not falling apart, 12–15 minutes, stirring once or twice.
8. Pour in the coconut milk and simmer uncovered until the sauce turns creamy and slightly thickened, 3–5 minutes. Taste and adjust salt if needed.
9. Remove from heat and let rest 5 minutes to settle before serving.