Pumpkin Curry
Pumpkin Curry
Pumpkin Curry


600g pumpkin cut into 2cm chunks 6 x shallots
1 cm ginger
3 x clove garlic
1 teaspoon mustard seeds curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 garam masala
4 x tablespoon cooking oil
1 cup water
salt and sugar to taste
A handful of fresh coriander leaves
How to pick the perfect pumpkin? For Sweet pumpkin look for a brown knob with sap (brown caramel type crystals) that form at the knob. For savory pumpkin, it's best to pick a knob that is green.


1.In a blender blitz together ginger and garlic into a paste
2.In a wok, add in oil and add in mustard seeds and curry leaves and heat up until mustard seeds start popping, then add in sliced shallot and ginger and garlic paste and fry for a few minutes until fragrant
3.Then add in the turmeric, chili, and garam masala and fry for a couple of minutes with some water
4.Chop up pumpkin and place it in the wok and stir fry for a couple of minutes add a dash of water, sprinkle salt and a dash of sugar and cover and let it steam for 5 minutes until pumpkin is tender
5.Once cooked, taste, adjust and sprinkle chopped up coriander leaves

Leave a Reply

Your email address will not be published.