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A beautiful pumpkin curry recipe that's totally vegan and super comforting – a proper winter warmer of a dish.
- Vegetable
- 392
- Indian
- About Pumpkin Curry
- How to Make Pumpkin Curry
- Pro Tips
- Pumpkin Kootu Curry
This Pumpkin Curry is made in Indian style, where diced pumpkin is simmered in a curry base made with chopped onions, tomatoes, garam masala, cumin and other pantry staples. Various whole and ground spices compliment the earthy sweet flavor of pumpkin. Coconut milk or almond milk is optionally used to enhance the nutty flavor and sweet notes of the...
Preparation
1. For this recipe, you will need about 350 grams pumpkin (12 ounces), about 2 ½ to 3 cups. A little more or less is just fine. I use precut diced pumpkin from the stores for convenience. I have also used 1 cup prepared chickpeas (soaked overnight & boiled until tender). You may use canned chickpeas, drain the liquid and rinse them well. You can also leave out the chickpeas if you want. 2. You will need 1. 1 ¼ cup fine chopped onions (1 large or 2 medium onions) 2. 1 ¼ cup deseeded and choppe...
Make Pumpkin Curry
5. Pour 3 tablespoons oil to a pan and heat it. Add the bay leaf, cinnamon and star anise. 6. When they begin to sizzle, add the chopped onions and green chilies. Rise the heat to medium high and stir fry until deep golden. If required switch between low & medium flame/heat. This step takes about 6 to 7 mins. 7. Lower the heat and stir in the ginger garlic. Mix and saute for a minute or so without burning. 8. Quickly add all the ground spices and salt. 9. Mix well. 10. Add the pumpkin and the...
Tomatoes:You can use fresh tomatoes or tomato puree (passata). If using canned tomatoes that has citric acid added to it, your pumpkin will take longer to cook down or may take forever. So it is good to add it later once the pumpkin is nearly tender. Onions:If you do not prefer onions, you may leave out from the recipe. But if using, make sure you ...
Pumpkin curry made with ground spices and coconut in a kootu style. No onion and garlic are used. Makes a good side dish to accompany rice, chapathi, phulka or poori Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings 3
- Main
- 2 min
- 190
800g-1kg peeled and chunkily diced pumpkin/squash; 3-4 heaped tbsp coconut oil; 1 tsp black mustard seeds; Stick of cinnamon; 12-14 curry leaves; 1 and a half brown onions, finely sliced half moon
Sep 21, 2022 · This colourful pumpkin curry, full of mustard seeds, curry leaves, tamarind and jaggery (cane sugar), takes inspiration from the flavours of southern India. Discover all of our pumpkin recipes this autumn.
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- February Seasonal Recipes
Oct 15, 2021 · By Sarah Bond. on Oct 15, 2021, Updated Oct 22, 2023. This post contains affiliate links. Jump to Recipe. Dive into top notch flavor with this Pumpkin Curry recipe! Packed with Thai-inspired ingredients and ready in only 15 minutes. save this recipe! Get this sent to your inbox, plus get new recipes from us every week! Email *
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- Main Dishes, Side Dishes, Soups
Nov 3, 2018 · How to cook pumpkin curry. This pumpkin curry is super simple: pop the squash in the oven to roast, then toast your spices with the sauteed onions. Add some pumpkin puree and stock, and let everything simmer together! This is how it's done: Roast squash: While the oven preheats, cut up your squash and toss with oil, cinnamon, and cayenne. Roast ...
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Jul 9, 2021 · In the kitchen, pumpkin is usually only used in pies or in soups. However this curry recipe is here to change your mind about the iconic orange gourd.
