Pumpkin Curry Recipe Complete Recipe + Ingredients List

What is Pumpkin Curry Recipe? – An introduction

In the bustling kitchens across India, where the clang of pots and pans plays the daily soundtrack, a pot of piping hot pumpkin curry holds a place of sentimental warmth. Elevate your culinary skills and bring a melody of flavors to your dining table with this comforting and aromatic pumpkin curry. Perfect as a hearty companion to fluffy pooris or a loving embrace for steamed rice, this recipe is a dance of spices and textures that charms the palate. Tickle your taste buds with the burst of flavors and watch as this golden-hued delight becomes a staple in your recipe repertoire.

Pumpkin Curry Recipe Ingredients List

• 350 grams pumpkin ( (12 ounces
• about 2 ½ to 3 cups diced))
• 1 cup chickpeas ( (cooked or canned or rajma
• read notes
• optional))
• 1 ¼ cup onions ( (fine chopped
• 1 large onion))
• 1 ¼ cup tomatoes ((deseeded & fine chopped
• 2 large or 1 cup tomato puree))
• 1 green chilli ((optional
• Chopped
• Indian/Thai or Serrano peppers))
• ½ tablespoon ginger paste (or grated (½ inch peeled & grated))
• ½ tablespoon garlic paste ((4 to 5 grated cloves))
• 3 tablespoons oil
• 1 to 1 ½ teaspoon salt ((½ + 1 tsp
• divided))
• 1 to 1 ½ cups hot water ( (add in batches))
• ¾ cup coconut milk ((or 4 tablespoons almond flour blend with ½ cup water))
• ¼ cup coriander leaves ( (fine chopped))
• 1 to 2 teaspoons Kashmiri Red chilli powder ( (adjust to taste
• I use 2 tsps))
• 1½ teaspoon garam masala ( (1 + ½ tsp
• divided
• more if you want))
• ½ teaspoon cumin powder
• 1½ teaspoons coriander powder
• ¼ teaspoon turmeric
• ½ teaspoon fennel powder ((leave it
• if you don’t have))
• 1 tablespoon Kasuri methi ((dried fenugreek leaves
• leave it
• if you don’t have))
• 1 to 1½ teaspoon amchur powder ( (or tamarind paste or lemon juice
• adjust to taste))
• 1 teaspoon jaggery ((or brown sugar
• optional
• to balance the flavors))
• 1 Indian bay leaf (or 1 sprig curry leaves (optional))
• 2 inch cinnamon piece ( (or ½ inch cassia
• optional))
• 1 star anise ((optional))

Pumpkin Curry Recipe Recipe

• Heat a pot with The OG oil and toss in a bay leaf, cinnamon, and star anise for that fragrant sizzle.
• As the spices release their aroma, usher in the chopped onions and green chilies and stir fry them till they take on a rich golden hue. Navigate skillfully between medium and low heat to achieve perfection.
• Gently simmer down to a low flame, introduce ginger garlic paste and wait for about a minute till the raw scent waves goodbye.
• Sprinkle ½ teaspoon of salt and a medley of ground spices to the pot – unfurling the colors with red chili powder, one teaspoon of garam masala, an earthy scoop of cumin powder, a dash of coriander powder, a pinch of turmeric, and a hint of fennel powder.
• After the spices have had their moment, welcome the diced pumpkin to the mix, ensuring it’s well coated with the spices.
• Sauté the tomatoes for 2 to 3 minutes until they agree to blend into soft mushiness, cover, and let simmer on a medium to low flame for 5 to 7 minutes.
• Pour in a generous cup of hot water and invite the chickpeas to the party if you’ve chosen to include them. Follow up with a swirl of coconut or almond milk to add creaminess.
• Crank up the flame to reach that bubbling boil, then lower it and cocoon the curry with a lid until the pumpkin is tender enough to give way to a fork’s nudge.
• Should the curry crave more liquidity, satiate with an additional ½ cup of hot water.
• Embark on a tasting adventure, tweaking with salt, garam masala, a scrunch of kasuri methi, a touch of jaggery (or sugar), and a twist of amchur (or tamarind paste) to your heart’s content.
• The curry’s consistency should be thick yet pourable, aware that it will gain body as it cools.
• Uncover and simmer with vivacity should the curry seem too eager to flow. Evaporate to thicken.
• Once done, let the curry rest, covered until serving. Embellish with fresh coriander and a drizzle of lemon juice for a zesty finale.
• Pair this versatile curry with your favorite bread or a range of grains from poori to quinoa for a fulfilling meal.

Healthier Version of Pumpkin Curry Recipe Recipe

• Replace The OG oil with a spray of olive oil to minimize fat content.
• Use low-sodium canned chickpeas or cook your own from scratch to control salt intake.
• Opt for a sugar substitute like stevia in place of jaggery for a calorie-conscious sweet note.
• Intensify the flavors with additional herbs and spices, such as fresh ginger and more garam masala, to compensate for the lesser salt and sugar.
• Choose light coconut milk or unsweetened almond milk to reduce calories without sacrificing creaminess.

Pumpkin Curry Recipe Recipe Nutritional Facts

Pumpkin Curry Recipe is a Indian dish with a calorie count of 190 kcal calories per serving. Per serving, it is estimated to have 22 g carbohydrates, 5 g proteins, 11 g fats, 401 mg sodium and 6 g sugar!

Concluding this melody of spices, we hope you relish the heartwarming embrace of this pumpkin curry. Whether it’s to satiate a demanding appetite or to impress guests with your culinary acumen, this dish is sure to become an indispensable part of your gastronomic journey. With the versatility to play both the humble main and the exotic side dish, it stands ready to grace every mealtime with its delightful presence. Let the aromatic spices and succulent pumpkin nourish your body and soul in every spoonful.