It’s seasonal and yummy. And with this pumpkin recipe we’re on for a full-blown flavour takeover. Pumpkin is now being used extensively in various food items like coffee, bagels and beer. It is actually one of the healthier foods of the season. A cup of cubed pumpkin gives the body almost twice the recommended daily intake of vitamin A which helps in promoting good vision. This is an easy-to-make recipe and is a perfect dish for an autumn night particularly. Simple but really scrummy with a lovely soft texture!
I used olive oil in this recipe but coconut and mustard oil also work well for curried pumpkin recipes from scratch. Mustard oil intensifies the curry flavour whereas coconut oil mellows it down and gives it a rather nutty and creamy flavour.
Also read: Vegan Wraps with Curried Vegetables
Cooking time: 20-30 min
- Cubes of pumpkin (500 gm)
- 3 small finely chopped tomatoes
- 1 medium finely chopped onions
- 10 fresh curry leaves
- 1 tbsp garlic ginger paste
- 1 chopped fresh chilli
- 4 cardamom pods, seeds only
- 1 tsp mustard seeds
- 1 tsp chilli powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 1 tsp salt or to taste
- 2 tbsp olive oil (vegetable or coconut oil work fine too)
- Heat oil in a wok or medium pan over moderate heat. Throw in mustard and cardamom seeds, cook for one minute or until seeds start to splutter. Be sure not to burn the seeds.
- Add curry leaves and stir for few seconds to allow flavour to release and then add chopped onions, sauté until light brown.
- Add garlic ginger paste and cook for a minute or until lightly brown and then add the remaining dry spices, cook stirring until fragrant (appx 1minue)
- Throw in chopped tomatoes, green chilli, stir cook for two minutes or until the oil starts to separate from the paste.
- Add diced pumpkin and stir until the cubes are covered with curry paste.
- Add 2 cups of water and mix well. Cover with a lid and cook for 7-8 minutes or until the pumpkin is tender.
Simple but really appetising with a lovely soft texture! The sweetness of pumpkin becomes delicately become prominent when cooked with fragrant curry spices such as fiery chilli, warm cumin and turmeric. Despite its quick cooking time, this dish has a rounded flavour. Discover the versatility of the humble veggie with pumpkin recipes from scratch. I never freeze pumpkin dishes as thawed pumkin becomes a bit mushy and steels away the beautiful flavours. If you’re looking for a mellow and creamier version of this curry then add half a can of light coconut milk and reduce the water content. This vegan Indian inspired dish goes well with naan, roti and basmati rice and is best eaten hot!
Indulge in the fragrance and savour the taste and let the spices give you an extra kick!