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.
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, but 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
I have learnt to cook so many traditional Indian dishes after marrying my husband, things I vowed to never cook. I guess his mum cooked almost every traditional Indian dish and she made all the snacks and sides to go with so it’s what he’s used to. I certainly don’t have the time to make everything he ate at his mum’s home but I do try to make him a treat every once in a while.
He’s now more of a salad kind of guy, I’ve really converted him…no actually it’s not me. He’s 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 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.
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.
Looking for more vegetarian recipes, you can try these:
- 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
- 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