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+ servings
Pumpkin Curry in a plate with chappati to the side

Pumpkin Curry

Safira
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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Lunch
Cuisine Indian, South Indian
Servings 4
Calories 363 kcal

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
 

  • 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.
  • Warm Ghee over medium high heat in a deep pot. Once hot add Mustard Seeds, Curry Leaves and Red Chillies.
  • 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.
  • Add Ginger and Garlic and cook for 2 minutes.
  • Add Tomato and cook covered 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.
  • Add the Coconut Milk and Salt. MIx through.
  • Add the diced Pumpkin and simmer covered over low heat for 25 - 40 minutes depending on the Pumpkin variety and thickness.

Notes

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

Calories: 363kcalCarbohydrates: 25gProtein: 6gFat: 30gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 19mgSodium: 21mgPotassium: 1162mgFiber: 3gSugar: 8gVitamin A: 19648IUVitamin C: 89mgCalcium: 114mgIron: 6mg
Keyword Pumpkin Curry
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