17 August 2018 Lorraine 0Comment
Share this recipe

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 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 really compliments each other and makes it a really delicious pumpkin dish. 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.

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.

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.



Pumpkin curry

Cuisine Indian


  • 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
  • 1/4 tspn methi/fenugreek seeds
  • 1 bay leaf
  • 1 tbsp oil
  • 2 tspn sugar or honey
  • salt to taste


  • Heat oil. Add mustard and fenugreek seeds, once it starts bursting add onion, chilli (if using dry chilli break it up in half, if using green chilli slit in half), curry leaf and bay 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.

Share this recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.