This Indian pumpkin curry is a delicious and healthy vegetable curry that can be made in less than 30 minutes for a weeknight dinner. Vegan & gluten-free!
INGREDIENTS
▢600 grams Pumpkin about 4 cups, peeled and cut pieces
▢1 tablespoon Ghee or Oil
▢1 teaspoon Cumin seeds (Jeera)
▢1 Green Chili Pepper diced, optional
▢½ tablespoon Ginger grated
▢½ tablespoon Garlic minced
▢1 cup Onion diced
▢1 cup Tomato chopped
▢¼ cup Water
▢½ teaspoon Garam Masala
▢1 teaspoon Dry Mango powder (Amchur) or lime juice
▢½ teaspoon Sugar or crushed jaggery, adjust to taste
▢Cilantro leaves to garnish
Spices
▢¼ teaspoon Ground Turmeric (Haldi powder)
▢2 teaspoon Coriander powder (Dhaniya powder)
▢¼ teaspoon Red Chili powder (Mirchi powder) adjust to taste
▢1 teaspoon Salt adjust to taste
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