Recipe Index

Ingredients

• 1 small pie pumpkin (about 2 lb), peeled, deseeded, and cut into small dice (about 4 cups)
• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 1 cup long grain white rice
• 2 cups water
• 1 tbsp fresh ginger, minced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp garam masala
• 1 tsp curry powder
• 1 tsp ground cumin
• 1 1/4 tsp salt, plus more for the rice
• 1/2 tsp black pepper
• (13.66 oz) canned full-fat coconut milk
• (15 oz) canned pumpkin purée (not pumpkin pie filling)
• 1 tsp brown sugar
• 1/4 cup vegetable broth

Method

1. Start the rice: rinse the rice, put it in a pot with the 2 cups water and a pinch of salt, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Take off the heat and leave, covered, until serving.
2. Heat the vegetable oil in a large pot or deep pan over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent.
3. Add the ginger and garlic and cook for 1 minute. Stir in the tomato paste, garam masala, curry powder, and cumin and cook for 1 minute more, until the paste darkens slightly and smells fragrant.
4. Add the diced pumpkin, coconut milk, pumpkin purée, vegetable broth, salt, pepper, and brown sugar. Stir well and bring to a simmer.
5. Simmer gently, partially covered, for 15 to 18 minutes, stirring occasionally, until the pumpkin pieces are completely tender and the sauce is thick. If it gets too thick, add a splash more broth.
6. Taste and adjust the salt and sugar. Fluff the rice with a fork and serve the curry spooned over it.

Prep: 25 min · Cook: 25 min · Total: 50 min

Nutrition (per serving, where published)