Pumpkin Curry

Ingredients (serves 4-6)

2 tablespoons oil
1 teaspoon cumin seeds or ground cumin is fine

1 teaspoon mustard seeds
1 teaspoon garam marsala
1 brown onion, finely chopped
2 or 3 garlic cloves, crushed
1/2 teaspoon ground coriander

splash of sweet chilli sauce or 1/2 teaspoon red chillies chopped
1-1.5kg pumpkin peeled, chopped 


Heat oil in a large saucepan over medium heat. Add cumin, mustard seeds,garam marsala. Cook, stirring, for a minute or so, until fragrant. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, chilli and coriander. Cook, stirring, for 1 minute or until fragrant. Add pumpkin. Season with salt. Stir to combine. Reduce heat to low. Cook, covered, stirring occasionally for 20 minutes or until pumpkin is tender.

To add a little green, mix in some baby spinach leaves just before serving. Or to bulk it up a bit - add a can of chickpeas. Or do both! 

Serve as it is or over rice. 

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