Easy Indian Style Pumpkin Curry Food

EASY INDIAN-STYLE PUMPKIN CURRY

Easy Indian-Style Pumpkin Curry image

This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.

Provided by Asha N Basu

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

5 cups cubed fresh pumpkin
2 cups water, or as needed
1 teaspoon ground turmeric
salt to taste
½ cup grated coconut
3 dried red chile peppers
1 green chile pepper
2 tablespoons water, or as needed
1 teaspoon cumin seeds
1 tablespoon coconut oil, divided
2 dried red chile peppers
1 teaspoon mustard seeds
1 teaspoon skinned split black lentils (urad dal)
1 tablespoon grated coconut
6 fresh curry leaves, or more to taste

Steps:

Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g

SPINACH AND PUMPKIN CURRY

Spinach and Pumpkin Curry image

A vegetable curry which is far too spicy for me but which I believe many would enjoy. It's certainly full of nutrition. I found this recipe in a March 2005 issue of the magazine 'Fresh'. I've posted it here exactly as I found it. Although I have cooked such dishes, as a non-eater, I have no feel for them so am ill-equipped to modify them in any way, but I do hope that anyone trying this recipe will make it their own by adjusting it to meet their own taste preferences. And for a spot of culinary trivia: among the spices in this recipe is turmeric which - according to the notes accompanying the recipe - "has been called 'poor man's saffron' as it imparts a yellow colour at a fraction of the cost"!

Provided by bluemoon downunder

Categories Curries

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
1 teaspoon black mustard seeds or 1 teaspoon brown mustard seeds
3 green chilies, deseeded, sliced thinly
12 fresh curry leaves
1 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds (optional)
2 onions, finely chopped
425 g crushed tomatoes (Aldi Italian tomatoes are the best if you have access to an Aldi store)
400 ml light coconut milk
500 g butternut pumpkin, peeled, cut into chunks
1 bunch english spinach, trimmed
1 lime, juice of
fresh mint leaves, for garnish
1 cup yoghurt, natural yoghurt or 1 cup Greek yogurt, to top each serving bowl
steamed rice, to serve, as a bed for the curry to be placed on

Steps:

Heat the oil in a pan over a medium heat; add the mustard seeds and cook until they start to pop; add the chillies, curry leaves, turmeric and (optional) fenugreek seeds, if using; cook, stirring, for 2 minutes.
Add the onion and cook for 3 minutes or until it has softened; stir in the tomatoes, coconut milk and pumpkin; bring to a simmer and cook over a medium heat for 15 minutes or until the pumpkin is tender.
Chop any large spinach leaves; add the lime juice and spinach to the curry and stir until the spinach leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves.

More about "easy indian style pumpkin curry food"

PUMPKIN CURRY RECIPE (PUMPKIN KOOTU) - SWASTHI'S …

Add tomatoes, salt and turmeric. Fry the tomatoes till they turn soft, mushy and dry. If needed cover and cook, you can even sprinkle little water if …
From indianhealthyrecipes.com
4.9/5 (58)
Total Time 30 mins
Category Main
Calories 190 per serving

On a low to medium heat, dry roast red chilies, chana dal and urad dal till deep golden & aromatic. Make sure lentils are not burnt but they should be roasted evenly so they make the dish flavorful. Transfer to a plate.

See details

12 DELICIOUS INDIAN PUMPKIN RECIPES FOR YOUR MAIN …

Avoid humid places. Make sure there is no water on the pumpkin when you are storing them for long, let it dry completely. Now that we know little more about Pumpkins, below are some of the delicious recipes made from …
From archanaskitchen.com

See details

PUMPKIN MASALA RECIPE - EASY COOKING WITH MOLLY

Heat the oil in a large pan/wok on a medium flame. Add the mustard seeds, red chillies, garlic cloves and let them sizzle for a few seconds. Add the pumpkin and stir for 3-4 minutes over medium heat. Add all the spices and stir well. Now …
From easycookingwithmolly.com

See details

PUMPKIN CURRY WITH CHICKEN RECIPE BY ARCHANA'S KITCHEN

Give it a good mix and saute for about 2 minutes. After 2 minutes add the chicken pieces.along with a cup of water, cover the pan, turn the heat to low and cook until the chicken is cooked completely . Adjust the consistency …
From archanaskitchen.com

See details

10 BEST INDIAN PUMPKIN CURRY RECIPES - YUMMLY

Pumpkin Curry Swasthi's Recipes. large tomato, coriander seeds, poppy seeds, mustard seeds, grated coconut and 14 more. Sri Lankan Pumpkin Curry Cooked in Roasted Coconut (Kalup Pol Wattakka). Island Smile. …
From yummly.com

See details

INDIAN PUMPKIN CURRY - SIMPLE SUMPTUOUS COOKING

From mrishtanna.com
5/5 (7)
Total Time 22 mins
Category Side Dish
Published 2021-08-30

See details

INDIAN PUMPKIN CURRY (ONE POT RECIPE) - ELAVEGAN | RECIPES

Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes. Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. …
From elavegan.com
5/5 (4)
Calories 200 per serving
Category Dinner, Lunch

See details

KADDU KI SABZI | PUMPKIN CURRY - NORTH INDIAN STYLE PUMPKIN DRY …

Add the turmeric powder, salt, red chili powder and coriander powder. Mix well. Sprinkle little water and cover this and cook for 7-8 minutes. Stir in between and sprinkle little water if needed. The pumpkins will get cooked very fast. Now add the garam masala,jaggery and amchoor powder. Mix well and cook for a minute.
From jeyashriskitchen.com

See details

INDIAN PUMPKIN CURRY (VEGAN,1 POT RECIPE)

1)Wash and peel the pumpkin and cut them to bite size cubes. 2) Heat the coconut oil in a large pot in medium heat. Add the cumin seeds and the cinnamon stick and fry for twenty seconds. 3) Add the onion, pinch of salt and turmeric powder and cook for few minutes till onions turn light brown.
From madhuseverydayindian.com

See details

INDIAN PUMPKIN CURRY - THE DAILY DISH

Heat the olive oil in a large saute pan or casserole dish, and add onion. Saute for 3-5 minutes, or until the onion begins to soften. Add the ginger, garlic and chillies and tomatoes, and saute for another 3 minute. Add the turmeric, garam masala, curry powder and saute for 1 more minute. Chop the pumpkin or squash into bite size pieces.
From dailydish.co.uk

See details

1-POT PUMPKIN CURRY | MINIMALIST BAKER RECIPES

Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently. Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more. Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut ...
From minimalistbaker.com

See details

EASY INDIAN-STYLE PUMPKIN CURRY | RECIPE | PUMPKIN CURRY, CURRY …

Sep 1, 2018 - This recipe from southern India for fresh pumpkin in a curry sauce is easy to prepare and fast enough for a unique weeknight dinner.
From pinterest.com

See details

PUMPKIN CURRY, A DELICIOUS VEGETARIAN INDIAN DISH

Instructions. 1) In a blender blitz together ginger and garlic into a paste. 2) In a wok, add in oil and add in mustard seeds and curry leaves and heat up until mustard seeds start popping, then add in sliced shallot and ginger and garlic paste and fry for a few minutes until fragrant. 3) Then add in the turmeric, chili, and garam masala and ...
From dishbyili.com

See details

THAI PUMPKIN CURRY RECIPE (STEP BY STEP + VIDEO)- WHISKAFFAIR

Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, add garlic, ginger, and onions and saute for a minute. Add Thai red curry paste and cook for 1-2 minutes on medium heat. Add vegetable stock and bring the curry to a boil. Now add mixed bell peppers, pumpkin puree, pumpkin, and ½ cup water.
From whiskaffair.com

See details

THAI PUMPKIN CURRY WITH CHICKPEAS - AVERIE COOKS

Add the chickpeas, spinach, lime juice, optional soy or fish sauce, salt and pepper, stir to incorporate, and allow the spinach leaves to wilt, about 1 to 2 minutes. Taste the curry and optionally add the brown sugar (recommended because it helps balance the acidity and adds overall depth of flavor).
From averiecooks.com

See details

SRI LANKAN PUMPKIN CURRY (AUTHENTIC RECIPE) - THE FLAVOR …

Heat 2 tbsp oil over medium heat. When the oil is hot, add the onion, garlic, curry leaves, and green chili, and saute until the onions have softened and are translucent. Next, add the curry powder, cayenne pepper, cinnamon, turmeric, and crushed mustard seeds. Saute for about 30 seconds to 1 minute until fragrant.
From theflavorbender.com

See details

INDIAN PUMPKIN CURRY WITH COCONUT MILK - SPICEITUPP

Easy vegan Indian pumpkin curry recipe made with aromatic whole spices, creamy coconut milk and broad beans ready in 30 minutes for a exotic weeknight dinner. The combination of the sweetness of pumpkin and coconut milk with a heat from chillies and the aroma of spices makes this Indian pumpkin dish a treat for your pallet! This curry with …
From spiceitupp.com

See details

EASY VEGAN PUMPKIN CURRY WITH CHICKPEAS | VEGAN RICAH

Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly. Add in the onion, garlic, and ginger until the onion starts to turn translucent. Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
From veganricha.com

See details

EASY BEEF-PUMPKIN CURRY(SRI LANKAN, ONE-POT). | ISLAND SMILE

To a large cooking pan, add the beef cubes, followed by turmeric, chilli powder, coriander powder, curry powder, tamarind, onions, ginger, garlic, pandan leaves, cardamom, cinnamon, tomato, sugar and salt to season. Combine all the ingredients with the beef and leave it to marinate for 10-15 minutes.
From islandsmile.org

See details

SIMPLE BLACK BEAN & PUMPKIN CURRY - BEACH HOUSE KITCHEN

Cook on a fast simmer for 10 minutes with a lid on, stirring occasionally to stop the lentils sticking to the bottom. Add your garam masala and cook for 5 minutes more. Stir in a little more water if its getting too thick. Once the squash is nice and soft, stir in the lemon juice, check seasoning and serve.
From beachhousekitchen.com

See details

EASY INDIAN-STYLE PUMPKIN CURRY RECIPE - FOOD NEWS

How to Make Pumpkin And Tomato Curry. Remove the skin of the pumpkin and cut into 2 inch pieces. Wash and soak in a little water. Heat oil in a pan and saute the curry leaves and onions until golden brown. Then add the tomatoes, chilly powder, salt, turmeric powder, coriander powder and ginger garlic paste and saute for a 3-4 mins.
From foodnewsnews.com

See details

EASY NORTH INDIAN STYLE PUMPKIN CURRY | VEGAN RECIPE

Keep stirring until all the water of the tomato evaporates and add the pumpkin (chopped in medium cubes). Add salt and pepper, stir until everything is well mixed and add 2 cups of water. Reduce the fire and let he food shimmer for about 30min. When the pumpkin is done, switch off the fire and add 4 tbsp. of olive oil and the chopped leaves of ...
From phytocognition.com

See details

ASIAN-STYLE PUMPKIN CURRY: A SIMPLE ONE-POT WEEKNIGHT DINNER

Heat the coconut oil in a large skillet over medium heat, and sauté the diced onions until they turn translucent (about 5 minutes). Add the minced garlic and stir until fragrant (around 30 seconds). Add the red curry paste and water and stir well until the paste has dissolved. Add the cubed pumpkin and then allow the mixture to simmer over low ...
From foodal.com

See details

EASY INDIAN-STYLE PUMPKIN CURRY | RECIPESTY

Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
From recipesty.com

See details

EASY PUMPKIN CURRY - TAMARIND & THYME

Instructions. Heat oil. Add mustard seeds, once it starts bursting add onion, chilli (if using dry chilli break it up in half, if using green chilli slit in half) and curry leaf. Once onion is translucent add pumpkin, sugar and salt to taste. If you are using honey start with a teaspoon first and add more if required.
From tamarindnthyme.com

See details

30+ EASY INDIAN CURRIES IN UNDER 30 MINUTES - PIPING POT CURRY

Saag Aloo. Saag Aloo, a popular delicious North Indian Curry, made with spinach and potatoes cooked with ginger, garlic, onions and aromatic spices. This is a simplified one-pot version of the authentic Saag Aloo made in pressure cooker can be made in just 30 minutes. CLICK HERE FOR THE FULL RECIPE.
From pipingpotcurry.com

See details

RAJASTHANI BUTTERNUT SQUASH CURRY - FEASTING AT HOME

Add the yogurt, chili powder, cumin, coriander, ground turmeric, optional asafoetida powder, and fry 3 minutes. Add the tomato and its juices and the lemon juice. Cook 2 minutes. Add water, salt and stir. Add the potatoes and the winter squash, give a stir, cover tightly and simmer gently 15-20 minutes until tender.
From feastingathome.com

See details

EASY CHICKEN AND PUMPKIN CURRY RECIPE WITH COCONUT MILK | NOT …

Add chicken, season with salt and pepper, and cook for a further 3 minutes or until chicken is browned. Add coconut milk, reduce heat to medium, cover and cook for 5 minutes. Add pumpkin and cook for a further 6 minutes, or until pumpkin is tender, stirring occasionally. Serve with steamed rice and green beans.
From notenoughcinnamon.com

See details

PUMPKIN CURRY | VEGAN RECIPES | VEGETARIAN INDIAN RECIPES

Pumpkin Curry | Vegan Recipes | Vegetarian Indian RecipesWe do not endorse any products on our channel and are 100% self-funded. If you would like to support...
From youtube.com

See details

EASY PUMPKIN CURRY FIJI STYLE/ INDIAN PUMPKIN CURRY RECIPE

Easy Pumpkin Curry Fiji Style/Indian Pumpkin Curry RecipeIngredients:• 1 pumpkin, peeled, washed and chopped• Oil for cooking• 1 medium onion chopped• 2 spri...
From youtube.com

See details

KADDU KI SABZI RECIPE (PUMPKIN SABZI) - SWASTHI'S RECIPES

4. Add kaddu and then fry for about two to three minutes. 5. Add chili powder, garam masala and then turmeric. 6. Mix everything well and fry for another two to three minutes. 7. Cover and cook on a low flame till the pumpkin becomes tender. If the pumpkin dries out, then sprinkle water as needed and cook covered.
From indianhealthyrecipes.com

See details

CLASSIC PUMPKIN CURRY RECIPE - FOOD NEWS

Pumpkin Curry Vegan Food And Living. brown rice, coconut oil, paprika, cumin, spinach, cashews, garlic and 5 more. Pumpkin Curry Soup Bijoux and Bits. fresh mushrooms, white onion, salt, light coconut milk, curry powder and 7 more. Thai …
From foodnewsnews.com

See details

EASY PUMPKIN CURRY | INDIAN | VEGETARIAN | RECIPE - BAWARCHI

How to Make Easy Pumpkin Curry. Chop onions, green chillies and tomatoes finely. Cut the pumpkin into medium size pieces. Heat tawa and add mustard seeds. When it splutters, add Bengal gram dhal and Urad dhal. Add onions, fry till it becomes soft and add tomatoes. Add chopped pumpkin and fry it. Then add salt, sugar, Red Chilli powder and fry ...
From bawarchi.com

See details

INDIAN PUMPKIN CURRY (KADDU KA BHARTA) - PIPING POT CURRY

Stir well. Now add the pumpkin pieces, and some water. Give it a quick stir. Cover and cook for 10-15 minutes on medium heat, stirring in between. Check that the pumpkin is softened by mashing a piece. Then add the garam masala, amchur powder (dry mango powder), and sugar (or jaggery) and mix well.
From pipingpotcurry.com

See details

10 EASY INDIAN RECIPES FOR BEGINNERS - TRIED AND TESTED - SPICEITUPP

7. Lamb Roganjosh. Slow cooked lamb in in a spicy onion tomato sauce with freshly grounded spices. This easy lamb dish is made with freshly blended spices but you can always use ground spices and add them to the dish instead. 8. Pumpkin curry with coconut milk.
From spiceitupp.com

See details

EASY THAI PUMPKIN CURRY - LOVING IT VEGAN

Add sesame oil and chopped onions to a pot on medium heat and sauté until softened. Add crushed garlic, minced ginger and Thai red curry paste and sauté for a minute or two until the spices are toasted. Add peeled and chopped pumpkin and gently toss it with the onions and spices. Cover the pot and bring to a simmer.
From lovingitvegan.com

See details

BEST PUMPKIN CURRY - HOW TO MAKE PUMPKIN CURRY - DELISH

Preheat oven to 400º. Halve the pumpkin, scoop out seeds and discard. Cut into 8 to 10 thick wedges. Place on a parchment-lined baking sheet, drizzle with 3 tablespoons of oil and season with salt.
From delish.com

See details

WORLD BEST COCONUT COOKING RECIPES: EASY INDIAN-STYLE PUMPKIN …

Recipe Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins put pumpkin into a large pot. pour 2 cups water over the pumpkin so the cubes are floating. season pumpkin and water with turmeric and salt. bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
From worldbestcoconutrecipes.blogspot.com

See details

HOW TO MAKE CREAMY INDIAN PUMPKIN CURRY - ELAVEGAN | RECIPES

Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes. Stir in garlic and fresh ginger and sauté for a further 1 minute.
From elavegan.com

See details