Easy Pumpkin curry

Easy Pumpkin curry

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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 it 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

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. 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.

Pumpkin Curry in a white bowl

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.

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:

Green Bean Curry with Coconut Milk

Bombay Potatoes

Sugar Bean Curry

Pumpkin curry

Easy but delicious pumpkin curry cooked the South African way with a bit of spicy and sweet
Course Main Course
Cuisine Indian
Keyword pumpkin, south african pumpkin curry
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 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

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This Post Has 2 Comments

  1. Devi

    Hi Lorraine

    Thanks for the soft roti recipe, tried for years to get it soft but just did not happen, after following your recipe , it reminds me of my late mum’s roti. As an ex South African and now living in the UK for many years, I really miss the Durban Indian food, none like it. Travelled all over India but our Durban Indian food is the best. Will definitely try your lamb breyani this week-end and many more of your delicious mouth watering recipes.xx

    1. Lorraine

      Thank you so much Devi! Glad you finally got the roti making right. I agree South African food is unique to the rest of the world and I hope I inspire more people to try it. Take care:-)

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