Ingredients
Equipment
Method
- Heat the vegetable oil in a large skillet or saucepan over medium heat.
- Add the cumin seeds and mustard seeds and cook for 30 seconds until they begin to splutter.
- Add the chopped onion and cook for 5 to 7 minutes, stirring often, until soft and lightly golden.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the ground coriander, turmeric, garam masala, and red chili powder. Cook for 30 seconds to bloom the spices.
- Add the chopped tomato and cook for 3 to 4 minutes until it softens and starts to break down.
- Add the pumpkin cubes, salt, and water. Stir to coat the pumpkin in the spice mixture.
- Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pumpkin is tender but not falling apart.
- Pour in the coconut milk and simmer uncovered for 3 to 5 minutes until the curry is slightly thickened.
- Stir in the lemon juice, taste, and adjust seasoning if needed.
- Garnish with fresh cilantro and serve warm.
- Serve with rice, naan, or roti.
Notes
For a thicker curry, simmer uncovered a little longer after adding the coconut milk. Adjust the chili powder to taste, and add a splash more water if the curry becomes too thick.