pumpkin curry

A soothing and comforting North Indian Butternut and Potato Curry hailing from Rajasthan, featuring winter squash and potatoes, using whole spices and <a href="https://www.feastingathome.com/how-to-make-ghee/">ghee,</a> served over <a href="https://www.feastingathome.com/how-to-cook-basmati-rice/">fluffy basmati rice. </a>

Rajasthani Butternut and Potato Curry

ghee

bay leaves

cinnamon

cloves

whole cardamon pods, broken open

nigella seeds (optional)

mustard seeds

fenugreek seeds

plain yogurt

chili powder

cumin

coriander

turmeric

½ teaspoon asafeotida powder (optional)

tomato,

lemon juice (or anchor powder-mango powder)

water

salt

butternut squash

potatoes

Gather all your spices together, the cooking part will go fast.

In a large, heavy bottomed, or cast iron skillet, heat the ghee over medium heat.

Add the bay leaves, cinnamon stick, whole cloves, smashed cardamon pods ( including shell) , nigella, mustard seeds and fenugreek seeds and sauté until they begin to crackle.

Add the yogurt, chili powder, cumin, coriander, turmeric, optional asafeotida powder, and fry 3 minutes.

Add the tomato and its juices and the lemon juice. Cook 2 minutes. Add water, salt and stir.

Add the potatoes, stir, cover tightly and simmer gently over medium heat, 5-7 minutes. Add the winter squash, give a stir, cover tightly and cook 15 minutes.

Check for doneness. You want the potatoes to get tender, being careful not to overcook the butternut&#8230; so continue simmering covered, until potatoes are fork tender, adding a splash more water to loosen up the flavorful sauce.

Give a final stir, turn over onto a serving dish, scraping out all the goodies out of the pan, piling it over the squash and potatoes. Remove the bay leaves if you like, or use them as garnish.

This looks amazing!  What type of potatoes did you use in the photos?  Also, did you peel them or leave the skins on?  Thanks so much!

This was delicious, especially with fluffy basmati rice. The key is the ghee. We served it with wilted spinach, drizzled with sauteed garlic, ginger, cumin and coriander seeds and one chopped tomato.

This was yummy. The only thing I did not have was the nigella. I did have to cook this about 3x as long as the indicated (15 minutes). I used a yellow potato (not yukon gold, per se). My 3-year-old refused to eat this meal at first, but with a dessert bribe he ended up gobbling it and really enjoying it.

Delicious - I was so excited when I saw you were going to India and have been anticipating some great recipes.  This did not disappoint!  Had all the ingredients on hand and it went very fast given that I had everything prepped/measured before I started.  Thanks so much - can't wait for more to come.

I made this last Sunday night for dinner and we absolutely loved it!  The spices with the squash and potatoes were so yummy.  This is a definite keeper recipe and I'm trying to figure out how to make it for our upcoming ski trip, but we'll have 8 people! I think I would need to quadruple it, and doing that would require multiple pans.  Any ideas?

This was a joy to make. I was not sure about no onions so I added a sliced red onion at the start and it worked well. Thank you for a delicious non-meat recipe.

Wow. Just wow. I had no idea how flavorful this would be without the onions and garlic. Ghee is my new best friend.

Made this recipe tonight and it was amazing!! Super simple to prepare and it was fun shopping for spices I've never used before.

have to say this was absolutely fantastic all flavours were balanced we had to omit the cardamon as both allergic, don't omit the nigella seeds the flavour level is fantastic. This is a definite keeper thanks Sylvia xx

My daughter loved this recipe! (Even though she didn't really care for the cooking smell) I followed the recipe as written.   It was fast and easy &amp; it tasted sooooh delicious.  Thank you for sharing!  It's great to have a new way to eat squash.     I've been inspired to experiment with a vegetarian/vegan diet.

I make curry often and was taught by a ann Indian woman with Rajasthan roots over 35 years ago. This must be one of the most delicious I have ever made. The complexity of the spices is extraordinary.

Yet to try. Recipe seems easy to prepare and very tasty. Right up my street. My kind of food.

Oh my goodness! This is SO good and so easy. It's become one of our favourite dinners. Thank you so much!

Delicious and fragrant, thank you for sharing this recipe. I have come back to this, a household favourite many times and have also added to it/tweaked the recipe to taste. I add a couple of cloves of  garlic and a thumb sized piece of ginger and a large onion. Also works well with the addition of other veg such as cauliflower, red cabbage, green beans to increase nutritional value. Yummy!

For a protein hit I added a tin of rinsed chickpeas during the last 10 minutes of cooking. Will be adding this one to the rotation. Thanks for another lovely recipe Sylvia!

This is a go-to in our house now and it reheats so well as leftovers! Question though, sometimes my yogurt curdles even though I wait to put the lemon juice in - how do you stop yours from turning into micro-blobs?

SO very good - !!, easy to make, and keeps well, too.

This cozy Thai-inspired pumpkin curry comes together quickly, but the robust flavor makes it taste like it's been cooking all day. It's vegan, loaded with protein and perfect as a weeknight meal.

Tofu Pumpkin Curry

Tablespoon olive or avocado oil

red onion, chopped

yellow bell pepper, chopped

garlic,

minced/grated ginger

Tablespoons red curry paste (I like Thai Kitchen)

(14 coconut milk

water broth

coconut sugar

sea salt

pepper

pumpkin (I used kabocha squash)

oz baby greens spinach

fresh basil, limes and cashews,

white, brown or cauliflower rice,

Heat the oil in a large, deep skillet over medium heat. Add onion, bell pepper, ginger and garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the curry paste and tofu, toss and sauté for another 2 minutes.

Add the pumpkin, coconut milk, water, sugar, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the pumpkin is tender and cooked through, about 15 minutes.

Stir in the baby greens and cook until they&#8217;ve just wilted, 1 to 2 minutes.

Remove from the heat and stir in the lime juice. Serve warm, over rice.

This one pot pumpkin curry is a home run in the flavor department and comes together quickly. Mix and match with veggies and proteins of your choosing, and enjoy a hearty vegetarian dinner that's also naturally gluten-free and soy-free.

Vegan One Pot Pumpkin Curry

olive oil (or other oil)

shallot (diced)

1 and 1/2 inch fresh ginger (peeled and minced or grated)

garlic (minced

chili pepper (finely chopped (I used a cayenne chili))

tsp cumin

tsp ground cinnamon

tsp turmeric

tbsp Thai red curry paste

coconut milk ((1 standard can))

pumpkin or

chickpeas

broccoli

1 and 1/2 tbsp fresh lime juice

salt (to taste (or use soy sauce if not soy-free))

Heat the olive oil in a pot over medium heat. Add the shallot with a pinch of salt, and stir frequently until starting to brown, 3-5 minutes. Add the ginger, garlic, and chili, and cook for 30 seconds. Add the cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick.

Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. Reduce the heat, stir in the broccoli, and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Stir in the lime juice and season to taste with additional lime, and soy sauce or salt. (As a reference point, in my soy-free version I used about 1/4 tsp additional salt. When making this with low-sodium soy sauce I added about a tablespoon.)

Serve hot, with rice or other accompaniments of choice. (Pictured is white jasmine rice and steamed sweet potato).

Easy, 1-pot Pumpkin Curry with yellow curry paste, coconut milk, fresh vegetables, and pumpkin. A simple yet satisfying plant-based, gluten-free dinner!

1-Pot Pumpkin Yellow Curry

Tbsp coconut oil ((or avocado

shallot ((minced))

Tbsp ginger

Tbsp minced garlic

red chili

red bell pepper ((thinly sliced lengthwise))

Tbsp yellow (or red) Thai curry paste

pumpkin

light coconut milk

Tbsp maple syrup

sea salt ((~1/4 tsp))

Tbsp coconut aminos ((or sub tamari

lemon juice

roasted cashews* ((lightly salted

Fresh basil or cilantro

Lemon juice

Brown rice (method), Coconut Quinoa, or Cauliflower Rice

Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.

Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.

Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.

Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.

Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.

At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.

Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.

Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.

Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.

Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.

pumpkin curry made with ground spices and coconut in a kootu style. No onion and garlic are used. Makes a good side dish to accompany rice, chapathi, phulka or poori

Pumpkin curry recipe

coriander seeds ((daniyalu))

cumin seeds

chana dal ((bengal gram))

urad dal ((skinned black gram, optional))

coconut ((or thick coconut milk, refer notes))

red chilies

cinnamon ((ceylon cinnamon or ¼ inch cassia))

hing (/asafoetida)

red chili (broken)

curry leaves

tomato ((½ cup chopped finely))

turmeric powder

salt ((adjust

tamarind paste ((optional if needed))

On a low to medium heat, dry roast red chilies, chana dal and urad dal till deep golden &amp; aromatic. Make sure lentils are not burnt but they should be roasted evenly so they make the dish flavorful. Transfer to a plate.

To the same pan add coriander seeds, cumin, cinnamon and lightly roast until fragrant.

Don’t let them burn. Cool all of these completely and powder them in a blender to a fine powder.

To the same jar, add coconut along with little water and blend to a smooth paste. If you do not own a powerful blender, let the mixture soak for about 30 minutes in water and make a fine paste adding more water as needed.

Preparation

Heat a pan with ghee or oil on a low flame.

Add mustard, cumin and red chili. When they begin to splutter, add curry leaves and hing. Set aside little of this seasoning for garnishing. I set aside few curry leaves and red chili along with very little mustard and cumin.

Add tomatoes, salt and turmeric. Fry the tomatoes till they turn soft, mushy and dry. If needed cover and cook, you can even sprinkle little water if your tomatoes are hard.

Next add pumpkin cubes and fry stirring for about 2 to 3 minutes. Ensure the tomatoes turn completely mushy and dry before adding pumpkin.

Pour 1 to 1½ cups of water to the pan and bring it to a boil.

Add the ground paste &amp; mix well.

Cook it on a low flame till the pumpkin is tender. If needed you can cover and cook. Don’t overcook, pumpkin turns mushy. Keep stirring, the mixture tends to stick at the bottom due to the dal. If required pour more water to adjust the consistency.

Add tamarind and mix well. Check the salt and tang. If you like to have it sour you can add more tamarind paste, but I do not use.

Transfer pumpkin curry to a serving bowl and garnish with the curry leaves and broken red chilies.

How to make pumpkin curry

This utterly delicious, healthy and creamy Sweet Potato Curry with Chickpeas and Pumpkin is truly a delight for the soul! With coconut milk and the perfect blend of Indian spices, you’ll find yourself in curry heaven with this rich vegan curry dish for the Instant Pot (or stovetop!).

Sweet Potato Curry with Chickpeas + Pumpkin (Instant Pot + Stovetop)

coconut oil

onion (chopped)

garlic

curry powder

ginger

black pepper

13-14 oz can full fat coconut milk

pumpkin puree

chickpeas (245 grams)

sweet potatoes potatoes

water (118 ml)

cilantro (15 grams)

sea salt salt (to taste)

Instant Pot

Saute.

Press the saute button on your electric pressure cooker. Add oil, onion and garlic. Saute for 3 minutes, stirring frequently.

Add spices.

Add spices, curry powder through black pepper. Stir and saute for 2 minutes longer.

Add milk and pumpkin.

Add coconut milk and pumpkin puree. Stir until well combined.

Add chickpeas, sweet potatoes and sugar.

Add chickpeas, sweet potatoes and sugar. Stir.

Add water.

Cook on high pressure for 8 minutes.

Place lid on, close steam vent, and put on manual high pressure for 8 minutes.

Quick release pressure.

Quick release pressure, stir and add lemon juice and cilantro. Salt to taste.

Top with cilantro and enjoy.

Optionally top with extra fresh chopped cilantro before serving. Enjoy!

Stovetop

In a pot over medium heat, saute onion and garlic in oil for 3 minutes.

Add milk and pumpkins.

Add coconut milk and pumpkin. Stir until well mixed.

Add garbanzo beans, sugar and sweet potatoes.

Add chickpeas, coconut sugar, and sweet potatoes. Stir.

Bring to boil.

Bring to a boil, cover, reduce to a simmer.

Simmer.

Simmer for 15 minutes or until all is tender and creamy, adding more water if necessary during cooking.

Turn off heat.

Turn off heat, stir in lemon and cilantro. Salt to taste.

Enjoy!

https://content.jwplatform.com/videos/vsFQf6sC.mp4

Instant Pot Pumpkin Chickpea Sweet Potato Curry (Vegan, Gluten-Free)

This healthy and delicious Roasted Pumpkin Curry makes the perfect plant-based autumn dinner. It's loaded with spiced roasted pumpkin, dotted with sweet apples, and topped with pecans. Meatless Monday never looked so good!

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