Pumpkin Curry

 
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Pumpkin curry is the quintessential fall dish as far as I’m concerned. Like many, I love “pumpkin spice", but I prefer savory flavors over sweet ones. This curry is the answer. Plus, it’s a recipe in alignment with Vata season: it’s warm, hearty, and spiced. As the weather cools down and pumpkins become ripe, this dish will bring comfort and nourishment. 


 

ingredients

  • 2 tbsp ghee

  • 1 tsp each: mustard seeds, cumin seeds, fennel seeds

  • 1/2 white onion, chopped

  • 5 roma tomatoes, chopped

  • 1 tbsp each: turmeric, coriander

  • 1 tsp each: paprika, ginger, cinnamon

  • 1 clove garlic, peeled and chopped

  • 2 cups peeled and chopped pumpkin (I use 1’’ cubes)*

  • 1 cup water, or broth

For Serving:

  • Pumpkin seeds, or other crunchy topping

  • Rice, or chapatis if desired

*I use the ‘Cinderella’ variety of pumpkin for cooking savory dishes. They are sweet and have a thick amount of ‘flesh.’ The variety of pumpkins typically used for carving will have a thin amount of meat inside, so try experimenting with something else at your grocer, or market. Kobocha squash, also called “Japanese pumpkin” is also great for this dish. 

 

instructions

  1. Prepare all ingredients that require peeling, chopping, etc.

  2. In a large pot, heat ghee

  3. Once hot, add whole seeds (mustard, cumin, and fennel)

  4. Once fragrant (1 minute or less), add onions and tomatoes

  5. Sauté onions and tomatoes until translucent (3-5 minutes)

  6. Add ground spices (turmeric, coriander, paprika, ginger, and cinnamon), combine well

  7. Add pumpkin, combine well

  8. Add water (your goal is to have a thick sauce, but not a soup)

  9. Cover pot and allow to simmer for 20-30 minutes

  10. Check pumpkin: it should be soft and easy to pierce with a knife/fork

  11. Serve immediately with desired toppings and sides

    Serves 4


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Recipe Key

Plant-based

Best in: Fall, Winter

Best for: Vata and Pitta Doshas