Pumpkin Curry Recipe
Hot and sour pumpkin curry
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Heat
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Serves
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Prep 10 mins
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Cook 20 mins
AKA Kuddu di sabji
Hari says
The vibrant pumpkin is one of the worlds most beautiful of vegetable to cook with. It's seasonal appearance for me it signifies the start of cold winter nights and the start of cooking up thick warming soulful dishes.
Like most squashes it I think the pumpkin sits on the fence of sweet and savoury dishes and works amazingly well for both. From the thick luscious soups, fragrant curries to pumpkin pie or Indian halwa the pumpkin is a bit of an all rounder.
Because of this it works really well with sweet and sour flavours and in particular for my curry I like to add amchoor. This is a spice used in Indian cooking which comes from dried, green mangoes to add a fruity tartness almost like sour sweets. It can be found in most Indian grocery shops but if not a little squeeze of lemon juice makes and ok substitution.
I like to cook the pumpkin down until it's soft but still maintains some of it's lumpy texture so I can scoop it up with my roti and enjoy it's natural charm.
If you are into your vegetable curries then this one is a must, it's easy and quick to make and works as the most perfect side dish to any Indian main.
- Ingredients
- Method
- 500g pumpkin peeled and chopped into cubes,
- 1 tbsp vegetable oil,
- ½ tsp fenugreek seeds,
- 1 dried chilli (optional)
- 1 tsp cumin seeds,
- 1 tsp chilli powder,
- 1 tsp turmeric,
- 1 tsp coriander seeds, crushed
- 1 green chilli, chopped
- 1 tsp salt
- 1 tsp sugar (optional)
- 1 green chilli, sliced (optional)
- 2 tsp amchoor or 1 tbsp tamarind water
- Handful of fresh coriander
Method
- Heat oil on a gentle heat and add the cumin and fenugreek seeds and 1 dried chilli until they splutter.
- Reduce the heat and add chilli powder, turmeric, coriander and fry for five minutes.
- Stir in the fresh green chillies, pumpkin, salt and sugar (optional).
- Cover and cook for 20 minutes until soft, stirring occasionally.
- If there is a lot of moisture in the dish, increase the heat and stir until the consistency is thick and lovely.
- Remove from the heat and add the split chillies and amchoor or tamarind. If using a block of tamarind take a 5cm piece and rehydrate in approx. 100ml of boiling water. Sieve, discard the solids and use the water. Stir to absorb.
- Garnish with a handful of coriander.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 37 |
| Fat (g) | 3.3 |
| of which saturates (g) | 0.3 |
| Carbohydrates (g) | 2.0 |
| of which sugars (g) | 1.6 |
| Fibre (g) | 0.9 |
| Protein (g) | 1.1 |
| Salt (mg) | 1.2 |
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Comments
Comments (4)
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Hari Ghotra
Hi Josh well that is very pleasing to hear!!
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Chris
This was lovely! The amchoor powder definitely made it. Bit concerned about burning the spices before the squash went in, but didn't have to worry. Thanks Hari!-
Hari Ghotra
Hi Chris Always a pleasure thank you so much for taking the time to comment - glad you liked recipe.
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Josh
First time I've ever cooked with pumpkin. I will definitely be cooking more of this every Autumn.
Thanks Hari!
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