Pumpkin Curry


Unlike most curry dishes Pumpkin Curry does not contain  powdered spices, instead it contains either fresh green chilli or dried chillies and black mustard seeds. The sweetness of the pumpkin combined with the spices result in a rather piquant taste.


For this Pumpkin Curry recipe I have used 1 tablespoon olive oil, half a red  onion, 1 teaspoon cumin seeds, birds eye chillies and  half a 12cm diameter pumpkin. This is no different to Amma’s original recipe she used sunflower oil, white onion and black mustard seeds (which I am unable to find).
I have used red onion in this recipe I love the beautiful contrast between the bright yellow of the pumpkin and the red chilli combined with purple red onion. I have not supplied quantities for this recipe. Use your descretion depending on the quantity you wish to make.

How To Make Pumpkin Curry

To make pumpkin curry heat a pot on the stove (on medium heat) then add oil and sliced onions.

© 2011 l www.foodlikeammausedtomakeit.blogspot.com

Add roasted cumin or mustard seeds and chilli. Sauté for a minute until the seeds are infused with the oil and the onions have softened.

© 2011 l www.foodlikeammausedtomakeit.blogspot.com

Add cubed pieces of Pumpkin. Add a cup of water allowing the pumpkin to soften. Remove from heat and serve with rice, roti or phutu…or  perhaps a ‘Scandindian’ Smørrebrød.

© 2011 l www.foodlikeammausedtomakeit.blogspot.com

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