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    Home » Healthy Recipes

    21st October 2021 Dinner

    Home » Healthy Recipes

    Pumpkin Curry

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    This Pumpkin Curry recipe is warming, cosy, aromatic and delicious. It pairs well with both rice or roti and is the perfect recipe to use up surplus Autumn Pumpkin. The Pumpkin is simmered with Coconut Milk, Mustard Seeds and Spices. It is Vegetarian, Gluten Free and Dairy Free.

    Pumpkin Curry in a plate with chappati to the side

    Pumpkin Curry Recipe

    I don't know about you but I am all Pumpkin'd out.

    I have made so many Pumpkin based dishes lately including Pumpkin Muffins, Pumpkin Bread, Starbucks Pumpkin Loaf, Pumpkin Bundt, Pumpkin Soup..and the list goes on.

    We are right in the middle of Pumpkin season and I am loving the Autumnal vibes but I don't think I can make any more Pumpkin based recipes!

    This recipe is a recipe I learnt from my friends sister in law. She was down for the holiday's, I just happened to be there and it really was love at first bite.

    It reminds me of many South Indian Curry recipes but without the Tamarind.

    As with any curry, the key to this curry is giving is time and building layers of flavour.

    Skin on or off

    I like to cook pumpkin with the skin off. I have tried it with skin on and I just prefer it this way.

    When cooking with skin off, you need to be sure that you are using a Pumpkin that will not turn to pulp in the curry.

    It would take a long time to be honest but do keep an eye on it!

    This is a picture of when I made the recipe with wedges of skin on Pumpkin and coconut cream rather then milk.

    Pumpkin Curry in a pot

    Benefits of pumpkin

    Pumpkin is considered a superfood and super nutritious.

    It is high in anti oxidants, beta carotene, vitamins especially vitamin A, and minerals. It is high in fibre, potassium and vitamin C.

    Variations for Pumpkin Curry

    This is a really easily adaptable Curry:

    Coconut Cream - Use Coconut Cream instead of Milk.

    Chillies - Use Fresh Green Chillies or Dry Red Chillies.

    Chickpeas - Adding Chickpeas or Brown Chickpeas (Kala Chana) to this curry works really well.

    Daal - Adding boiled Red split lentils works well. You would need to adjust the seasoning though.

    Root Veg - You can add other root veg to this curry or even leafy veg. Potatoes work well.

    Squash - Use Butternut Squash instead.

    Roast Pumpkin - You can roast the Pumpkin with Oil and Garlic for 45 minutes on GM 6/200 C instead and then add it into the curry at the end.

    Ingredients in Pumpkin Curry

    Pumpkin: This dish tastes delicious with this most Pumpkin varieties but opt for something sweeter. The smaller ones available in most supermarkets labelled Jack o Lantern or Cooking Pumpkin work best.

    Onion: This is cooked till golden brown and adds another layer of flavour.

    Spices: The whole spices used here are mustard seeds and dry red chillies. The powdered spices used are cumin powder, turmeric powder, chilli powder, cinnamon, curry powder and garam masala. Ginger and Garlic are also used. The Ginger is optional but I like to use it because it is very warming for the cooler months.

    Tomato - Pureed tomatoes or simmered to add a slight tang.

    Ghee: This dish tastes best when made with ghee but coconut and veg oil also work well.

    Brown Sugar: A hint of this brings out the flavour of the Pumpkin.

    Coconut Milk: makes the curry creamy and delicious.

    How to make Pumpkin Curry

    Cut Pumpkin into half, remove seeds. Remove skin and cut into Chunks. Or Cut into wedges, then remove skin and cut into 1.5 inch Chunks.

    Small Pumpkin on board

    Pumpkin cut in half on board

    Seeds being removed from Pumpkin with spoon

    Pumpkin cut into cubes on board

    Warm Ghee over medium high heat in a deep pot.

    Once hot add Mustard Seeds, Curry Leaves and Red Chillies.

    Mustard Seeds and Curry Leaves in pot

    Once the mustard seeds begin to crackle, turn the heat down and add chopped Onion.

    Cook for 15 minutes until golden brown. Keep an eye on it though and adjust timing accordingly.

    Add Ginger and Garlic and cook for 2 -3 minutes. (You can also add this in with the Onions and just cook everything together like I did on this occassion).

    Onions, Garlic, Ginger in pot

    Add Tomato and cook for 8 - 10 minutes over low until the oil seperates at the edges.

    Add Curry Powder, Cinnamon, Cumin, Chilli, Garam Masala and Brown Sugar. Cook on low for 3 minutes.

    Powdered spices added to pot

    Add the Coconut Milk and Salt.

    Add the diced Pumpkin and simmer covered over low heat for 25 - 40 minutes depending on the Pumpkin variety and thickness.

    Pumpkin and Coocnut Milk added to pot

    What to serve with Pumpkin Curry

    This Curry is usually served as a side alongside other curries  such as Tandoori Murgh Tikka Masala with Rice like this one and Chappati.

    Salads usually include:

    Kachumber Salad

    Onion Raita

    More Veg Curries:

    Aubergine Curry

    Indian Style Stir Fried Cabbage with Potato

    Vegan Chickpea Curry

    Mung Daal

    Healthy Egg Curry with Potatoes and Peas

    **if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira 

    Pumpkin Curry in a plate with chappati to the side
    5 from 1 vote
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    Pumpkin Curry

    This Pumpkin Curry recipe is warming, cosy, aromatic and delicious. It pairs well with both rice or roti and is the perfect recipe to use up surplus Autumn Pumpkin. The Pumpkin is simmered with Coconut Milk, Mustard Seeds and Spices. It is Vegetarian, Gluten Free and Dairy Free.

    Course Dinner, Lunch
    Cuisine Indian, South Indian
    Keyword Pumpkin Curry
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 4
    Calories 363 kcal
    Author Safira

    Ingredients

    • 2 lb Pumpkin
    • 2 tbsp Ghee or Coconut/Veg Oil
    • 2 tsp Mustard Seeds
    • 12 Curry Leaves Fresh
    • 2 Dry Red Chillies
    • 1 Red Onion Diced
    • 1 inch Ginger Crushed, Optional
    • 7 cloves Garlic Crushed
    • 100 ml Tomatoes Blended
    • 2 tsp Curry Powder I use Madras
    • ¾ tsp Cinnamon Powder
    • 1 tsp Cumin Powder
    • ½ tsp Turmeric Powder
    • 2 tsp Kashmiri Chilli Powder or 1 tsp Red Chilli Powder
    • 1 ⅓ tsp Garam Masala Powder
    • Large pinch Light Brown Sugar
    • 400 ml Coconut Milk
    • Salt

    Instructions

    1. Cut Pumpkin into half, remove seeds. Remove skin and cut into Chunks. Or Cut into wedges, then remove skin and cut into 1.5 inch Chunks.

    2. Warm Ghee over medium high heat in a deep pot. Once hot add Mustard Seeds, Curry Leaves and Red Chillies.

    3. Once the mustard seeds begin to crackle (around 30 seconds). Turn the heat down and add chopped Onion. Cook for 15 minutes until golden brown. Keep an eye on it though and adjust timing accordingly.

    4. Add Ginger and Garlic and cook for 2 minutes.

    5. Add Tomato and cook covered for 8 - 10 minutes over low until the oil seperates at the edges.

    6. Add Curry Powder, Cinnamon, Cumin, Chilli, Garam Masala and Brown Sugar. Cook on low for 3 minutes.

    7. Add the Coconut Milk and Salt. MIx through.

    8. Add the diced Pumpkin and simmer covered over low heat for 25 - 40 minutes depending on the Pumpkin variety and thickness.

    Recipe Notes

    Variations for Pumpkin Curry

    This is a really easily adaptable Curry:

    Coconut Cream - Use Coconut Cream instead of Milk.

    Chillies - Use Fresh Green Chillies or Dry Red Chillies.

    Chickpeas - Adding Chickpeas or Brown Chickpeas (Kala Chana) to this curry works really well.

    Daal - Adding boiled Red split lentils works well. You would need to adjust the seasoning though.

    Root Veg - You can add other root veg to this curry or even leafy veg. Potatoes work well.

    Squash - Use Butternut Squash instead.

    Roast Pumpkin - You can roast the Pumpkin with Oil and Garlic for 45 minutes on GM 6/200 C instead and then add it into the curry at the end.

    What to serve with Pumpkin Curry

    This Curry is usually served as a side alongside other curries  such as Tandoori Murgh Tikka Masala with Rice like this one and Chappati.

    Salads usually include:

    Kachumber Salad

    Onion Raita

    Nutrition Facts
    Pumpkin Curry
    Amount Per Serving
    Calories 363 Calories from Fat 270
    % Daily Value*
    Fat 30g46%
    Saturated Fat 24g150%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 19mg6%
    Sodium 21mg1%
    Potassium 1162mg33%
    Carbohydrates 25g8%
    Fiber 3g13%
    Sugar 8g9%
    Protein 6g12%
    Vitamin A 19648IU393%
    Vitamin C 89mg108%
    Calcium 114mg11%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

     

     

     

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