Pumpkin curry has been one of my favorites since I first tasted it in Sydney at our family friends' house. I used to love eating it with thick, Fiji style roti. Even now just thinking about it brings a smile to my face so I was very excited when I saw pumpkins for sale at Waitrose. I picked up a medium sized one thinking that I'd try making pumpkin both Indian style and in a Thai pumpkin curry. I decided to make the latter first, but as it turns out the taste was less Thai and more anything but. It was still delicious though! Sarju absolutely adored it and wants me to make it for his parents the next time they are around. Hope you try the recipe and enjoy it as much as we did.
Ingredients
Pumpkin (cubed)
Soy Sauce
Coconut Milk (or cream)
Brocolli
Mushrooms
Garlic (minced)
Olive Oil
Mustard Seeds (rai)
Cumin Seeds (jeera)
Tamarind Paste
Vegetable Stock Cube (melted in hot water)
Garam Masala and/or Kitchen King Masala
Chilli Powder or Chilli Flakes
Preparation Tips
A lot of people struggle with the skin of a pumpkin, but it's quite easy to cut if you take it in smaller pieces. Cut the pumpkin in half (through the stalk), and then in half again the other way. Now that you have a quarter, cut out the wedge with the seeds. Now simply cut the pumpkin into thick slices. Once you have the slices, cut the pumpkin into cubes and simply cut the edge. You'll have cubes of pumpkins in no time.
Let's Cook!
Ingredients
Pumpkin (cubed)
Soy Sauce
Coconut Milk (or cream)
Brocolli
Mushrooms
Garlic (minced)
Olive Oil
Mustard Seeds (rai)
Cumin Seeds (jeera)
Tamarind Paste
Vegetable Stock Cube (melted in hot water)
Garam Masala and/or Kitchen King Masala
Chilli Powder or Chilli Flakes
Preparation Tips
A lot of people struggle with the skin of a pumpkin, but it's quite easy to cut if you take it in smaller pieces. Cut the pumpkin in half (through the stalk), and then in half again the other way. Now that you have a quarter, cut out the wedge with the seeds. Now simply cut the pumpkin into thick slices. Once you have the slices, cut the pumpkin into cubes and simply cut the edge. You'll have cubes of pumpkins in no time.
Let's Cook!
- Chop the pumpkin, broccoli, and mushrooms.
- If you are short of time, pre-cook the pumpkin and broccoli in the microwave for 2-3 minutes. It will speed up your cooking process significantly.
- Heat up olive oil in a pot. Once hot, add the cumin and mustard seeds. As they start to brown and pop, add garlic and let it brown a bit.
- Add garam masala, Kitchen King, and chili. Mix well.
- Add the pumpkin, broccoli, and mushrooms.
- Add 1 can of coconut cream (if you prefer thick curry) or coconut milk and 1/2 can of water.
- Add the vegetable stock cube in 1/2 can of hot water and once melted, pour into the pot.
- Add tamarind paste.
- Mix everything together and let simmer with the cover on the pot.
- Enjoy with hot rice.
