Pumpkin Curry

About Pumpkin Curry

This Pumpkin Curry is made in Indian style, where diced pumpkin is simmered in a curry base made with chopped onions, tomatoes, garam masala, cumin and other pantry staples. Various whole and ground spices compliment the earthy sweet flavor of pumpkin.

Coconut milk or almond milk is optionally used to enhance the nutty flavor and sweet notes of the dish.

This is a South & North Indian fusion recipe, so you will find ingredients from both South & North Indian cuisines. The original recipe from my Mom has been tweaked, resulting in an extremely flavorful and delicious curry.

Originally Black Chickpeas also known as Kala Chana were added to this pumpkin kurma curry, which imparts a nutty and earthy flavor to the dish. However you may add some marinated and pan-fried tofu or Black eyed peas or white chickpeas just like the way I did.

You can refer to this Tofu Curry recipe to marinate & pan-fry the tofu first. Add the tofu cubes towards the end, before finishing the dish.

Fresh coconut paste is another ingredient that went into this traditional dish, which can be replaced with coconut milk or almond milk. You may simply leave out as well. But I prefer to use almond milk which I make by grinding almond flour (or almonds) with little water. If canned coconut milk fits into your diet, you may use that as well.

The combination of spices is what makes this pumpkin curry taste so good, so I would suggest using all the spices if possible, including the whole spices. I have more details in the pro tips section below.

How to Make Pumpkin Curry

Preparation

1. For this recipe, you will need about 350 grams pumpkin (12 ounces), about 2 ½ to 3 cups. A little more or less is just fine. I use precut diced pumpkin from the stores for convenience. I have also used 1 cup prepared chickpeas (soaked overnight & boiled until tender). You may use canned chickpeas, drain the liquid and rinse them well. You can also leave out the chickpeas if you want.

2. You will need

• 1 ¼ cup fine chopped onions (1 large or 2 medium onions)
• 1 ¼ cup deseeded and chopped tomatoes (or 1 cup puree)
• 1 green chilli (chopped, deseed for low heat, optional)
• ½ tablespoon grated ginger or paste (½ inch peeled)
• ½ tablespoon grated garlic (or paste, 4 to 5 cloves)

3. Spices you need: Feel free to leave out the whole spices if you don’t have

• 1 bay leaf or 1 sprig curry leaves
• 2 inch cinnamon piece (or ½ inch cassia)
• 1 star anise

4. Measure the ground spices and keep aside as you won’t have much time to do that while you cook.

• 1 to 2 teaspoons Kashmiri Red chilli powder (adjust to taste, I use 2 tsps)
• 1 teaspoon garam masala
• ½ teaspoon cumin powder
• 1 ½ teaspoons coriander powder
• ¼ teaspoon turmeric
• ½ teaspoon fennel powder (leave it, if you don’t have)
• ½ teaspoon salt

Make Pumpkin Curry

5. Pour 3 tablespoons oil to a pan and heat it. Add the bay leaf, cinnamon and star anise.

6. When they begin to sizzle, add the chopped onions and green chilies. Rise the heat to medium high and stir fry until deep golden. If required switch between low & medium flame/heat. This step takes about 6 to 7 mins.

7. Lower the heat and stir in the ginger garlic. Mix and saute for a minute or so without burning.

8. Quickly add all the ground spices and salt.

9. Mix well.

10. Add the pumpkin and then the tomatoes.

11. Stir fry for 2 to 3 minutes on a medium heat.

12. Cover and cook on a medium to low heat until the tomatoes break down. This step takes about 5 to 6 mins. Meanwhile bring 1 cup water to a boil in another small pot.

13. Pour 1 cup hot water and add boiled chickpeas (if using). Pour ¾ cup Coconut or almond milk. To make the almond milk, I grind 4 tablespoons almond flour with ¼ cup water until smooth. Then add ¼ cup more water and then grind again.

14. Increase the flame/heat and bring the curry to a rolling boil. Reduce the heat and cover. Cook until the pumpkin is fork tender and about to get mushy. As you cook, if required add more boiling hot water. This depends on the kind of your pumpkin. I had to add another ½ cup hot water.

15. Stir well and taste test. Add the following ingredients according to your taste:

• ½ teaspoon garam masala (more if you want)
• 1 tablespoon kasuri methi
• ½ to 1 teaspoon salt
• 1 teaspoon jaggery (or brown sugar)
• 1 teaspoon amchur (or tamarind paste). Crush the kasuri methi before adding to the curry.

16. Mix well. Curry should be thick, yet of pouring consistency. It will thicken further after cooling. If your curry is runny, cook uncovered on a high heat for a few minutes so some of the liquid evaporates.

17. Turn off the heat. If you want you may add a teaspoon/ tablespoon of ghee. Garnish pumpkin curry with fresh chopped coriander leaves. If you want you may squeeze in some lemon juice while serving.