Pumpkin Curry
"I love this vegetarian curry. It's colourful, cheap and filling."
photo by limeandspoontt
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 1 1⁄2 lbs pumpkin, cut into cubes
- 1 large onion, sliced
- 6 button mushrooms, sliced
- 2 green chilies, finely sliced
- 2 red chilies, finely sliced
- 5 cloves garlic, minced
- 300 ml coconut milk
- 1 cup water
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 inch ginger, grated
- butter (for frying)
directions
- Mix the chillis, garlic, ginger, spices, water and coconut milk on a bowl.
- Get a large frying pan and heat a bit of butter in it.
- Put the pumpkin cubes, mushrooms and onions into the pan and sauté for a few minutes until the onions start to soften.
- Then add the coconut mixture then bring the boil then reduce heat and simmer until the pumpkin is tender but not overcooked.
- Depending on how large your cubes of pumpkin are, you may need to add more water, 1/2 cup at a time, to keep the pan from getting too dry.
- When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes.
- Add a bit of salt, if desired.
- Serve over plain white rice accompanied with pappadums and lime pickle.
- You may also like a handful of raisins in the curry, or on the side to help counterbalance the heat!
Questions & Replies
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Reviews
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Hey Sackville Girl!! We had this dish with your Dal recipe # 52325. What a wonderful meal we had. I must say that the sauce was so yummy and the coconut milk thickened it up nicely. I followed your recipe to the letter. My daughter who loves curries but as long as they aren't to hot, just adored this one. We decided to keep this recipe as a regular on our weekly menus. We have a pumpkin vine growing in our back yard so you can be assured that we will be using this recipe alot once the pumpkins start to ripen. If you have any more lovely recipes like this one hanging around please post them. :-) cheers Chris -
hey, i made this recipe last night and really enjoyed it. I agree with the comments saying it 'needed something' so i added some fresh coriander and spinach just before serving. Definitely livened it up a bit. yummy...I also fried the spices with the onion garlic and chilli first - love the smell doing it this way! To make it a little lower in saturated fat i only added half the coconut milk and topped it up with veggie stock. worked well. will make again. -
I just have 1 thing to say regarding this recipe ..superb !!
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We Love Curry, but we thought this one was okay. Sorry I can't think of how to make it better, but maybe a little sweeter. Thanks for the dinner. -
I used Trader Joe's 1/3 reduced coconut milk and the curry/tumeric flavor was too overwhelming. I added some sugar to make it edible. Definitely not like Osha's Pumkin Curry, which I love!
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Tweaks
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This recipe is great. My vegetarian / gluten-free sister requests it all the time. I love the pumpkin in it. My husband likes the sauce but not the pumpkin. I use a can of sliced mushrooms in place of the mushrooms and a can of green chilie papeers. I also use about 1/4 tsp of ground ginger since I never have fresh on hand.
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This curry was delicious. I used a sweet pumpkin (a Kent) and the flavour of this 'made' the curry. I used only 1/2 teasp of hot chilli powder to tone down the heat significantly, and to speed up the making I used bottled minced garlic and bottled ginger. Had no curry powder so put in a teasp of Balti Curry Paste instead. Ate this with Butter Chicken Curry, Rice and Puppodums. Yummo. Will definitely do again.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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