If you’re looking for an easy and delicious way to prepare pumpkin, my Pumpkin Curry recipe is a must-try. This simple yet flavourful curry, a staple on our veggie days, is a cherished recipe passed down from my grandmother. With basic whole spices, it can be ready in under 30 minutes and pairs perfectly with other vegetarian curries, making it a delightful choice when wrapped in a roti.
INGREDIENTS
- 400g Cubed Pumpkin
- 1 Sliced Onion
- 1 Sprig of Curry Leaves
- 1 Teaspoon Jeera Seeds
- 1/2 Teaspoon Mustard Seeds
- 2 Cinnamon Sticks
- 3 Cloves Sliced Garlic
- 4 Dried Red Chillies
- Fresh Coriander
- 1 Teaspoon Sugar (Optional)
- 1/4 Cup of Water
METHOD
- Heat vegetable oil in a pan, add mustard seeds and jeera seeds. Let them release their flavors before adding cinnamon sticks, dried red chillies, and sliced onions. Caramelize for a couple of minutes.
- Add sliced garlic and curry leaves, cooking for another couple of minutes.
- Introduce the cubed pumpkin, coating them with the caramelized onion spice mixture. Cover with a lid and let it steam.
- After 10 minutes, add about 1/4 cup of water, cover, and continue cooking.
- Check the pumpkin’s doneness by inserting a knife into the pieces.
- Optionally, add a teaspoon of sugar—a tip from my granny for a touch of sweetness.
- Season with salt and give the pumpkin a final mix.
- Once soft, sprinkle fresh coriander over it. Serve with rice or warm roti. Enjoy this wholesome Pumpkin Curry!