Yellow Pumpkin Curry

pumpkin curry


  • 3 cups yellow pumpkin cubed
  • 1 teaspoon chili powder
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 cup water
  • 1 teaspoon cumin seeds
  • 2 tablespoon shredded unsweetened coconut
  • 1 teaspoon long grain rice
  • ¼ teaspoon mustard seeds
  • ½ cup onion sliced
  • 1 tablespoon canola oil
  • salt to taste


Make the curry paste:

  • dry roast cumin seeds, coconut and long grain rice in a skillet for about 1 – 2 minutes
  • grind them into a paste with a little bit of water
  • set aside

Cooking the pumpkin:

  • In a covered saucepan add cubed pumpkin, water, chili powder, coriander powder, cumin powder and a little bit of salt and cook for about 7 – 8 minutes
  • then add the curry paste to the cooked pumpkin and cook for another 2 – 3 minutes
  • in a separate skillet heat the oil and add mustard seeds and fry until they splatter
  • now add the onion to the skillet and sauté for about 5 minutes or until golden brown
  • pour this mixture over the pumpkin curry
  • serve with warm rice

Yields about 3 – 4 side dish

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