Easy Pumpkin curry

I always hated pumpkin until I married my husband. I didn’t know how to cook it and never thought I would want to. But after hearing all his moans about how he missed his mum’s Easy Pumpkin Curry I was forced to get the recipe and make an effort to cook it with love.

Easy Pumpkin Curry

Surprise surprise I actually liked it and I’ve now been converted. It isn’t as bad as I thought it would be , sometimes we just have to give some things a chance before we judge.

The sweet and spicy combination works so well together. You can eat this Easy Pumpkin Curry as a main, if you wish.

I always serve it with something else. It’s how we enjoy it best. In most Indian homes Pumpkin Curry is typically eaten with roti and a Sugar Bean Curry

After marrying my husband, I’ve learnt to cook so many Indian traditional dishes. Things I vowed to never cook.

I guess his mum cooked almost every traditional Indian dish. She made all the snacks and sides to go with so it’s what he’s used to.

That doesn’t work for me because I don’t have the time to make everything he ate at his mum’s home. I also don’t have enough patience.

But every once in a while but I do try to make him a treat. He’s now more of a salad kind of guy. I’ve really converted him…no actually it’s not me.

My hubby is always on diet mode so it’s why he stays away from the yummy stuff. I’m not complaining as it makes my life a lot easier.

Cooking the Pumpkin Curry

My mum always cooked this Easy Pumpkin Curry a little differently, her pumpkin was a lot more chunky when cooked whereas with this dish I cook the pumpkin until it’s quite soft. 

There is also very limited spice that goes into this curry so that’s a plus. Especially if you don’t have a pantry full of spices. The key ingredients is the chilli and mustard seeds.

Smooth or Chunky

We love our pumpkin a little mushed up but you can have it in a little more chunky. You may need a little more oil and almost sauté the pumpkin to get it chunky.

I know it seems like lots of sugar in this Easy Pumpkin Curry but trust me you need it. I also thought it was too much until my hubby insisted I add more.

The sweetness really does compliment the chilli so well. It’s one time I am not complaining about a little extra sugar. You can add honey if your prefer.

I have changed the recipe slightly because I watched my mum-in-law cook this very closely and I see this time she cooked it in the simplest way possible. I like it much better this way.

There is a recipe I recently came across for a Thai Pumpkin Curry from Loving it Vegan. Think I will have to give that a try soon.

Looking for more vegetarian recipes, you can try these:

Green Bean Curry with Coconut Milk

Bombay Potatoes

Sugar Bean Curry

Easy Pumpkin curry

Easy but delicious pumpkin curry cooked the South African way with a bit of spicy and sweet

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

1x2x3x

• ▢ 500 gram pumpkin cut into cubes
• ▢ 1 onion finely chopped
• ▢ 5 dry chillies or green chillies (reduce the amount of chilli if you don't want it too spicy)
• ▢ 1 sprig curry leaf
• ▢ 1 tspn black mustard seeds
• ▢ 1 tbsp oil
• ▢ 2 tbsp sugar or a little less honey
• ▢ salt to taste
• ▢ fresh coriander for garnishing

Instructions

 

• Heat oil. Add mustard seeds, once it starts bursting add onion, chilli (if using dry chilli break it up in half, if using green chilli slit in half) and curry leaf
• Once onion is translucent add pumpkin, sugar and salt to taste. If you are using honey start with a teaspoon first and add more if required. Cover pot and allow to simmer until pumpkim is soft. If the pumpkin is drying up too quickly you can add a few drops of water.
• Garnish with coriander

Keyword pumpkin, south african pumpkin curry

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