One pot Vegan Pumpkin Curry which is easy to make. A perfect Fall recipe to enjoy with rice and chapathi.
Love Pumpkin? Then do try my Pumpkin Dal, Indian Pumpkin Curry and Spiced Pumpkin Pancakes.
How to make Easy Pumpkin Curry
In a mortar add 1 small jalapeno ( or 1 green chili), one inch ginger and a handful of coriander leaves. Make a coarse paste.
Peel the pumpkin wedge and cut to long strips as shown in the picture.
Heat a tablespoon of oil in a skillet and add ½ teaspoon mustard seeds. Let the mustard pop. Reduce the heat to low and add one teaspoon of cumin seeds, 1 sprig curry leaves and ⅛th teaspoon of fenugreek seeds ( about 12-15 fenugreek seeds). Cook them for 15 – 20 seconds.
Adjust the heat to medium and add pumpkin slices. Coat the pumpkin with the tempering and cook for a minute.
Add a pinch of asafetida, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1.5 teaspoon coriander powder, ½ teaspoon cumin powder, ¼th teaspoon brown sugar (or jaggery), salt to taste and coriander jalapeno ginger paste. Coat the spices with the mango and cook for 5 minutes.
Add one cup water, cover and simmer the curry for 10 -12 minutes till the pumpkin is soft.
Add 2 tablespoons of thick coconut milk and cook for 5 minutes. Finally add some lemon juice and coriander leaves. Taste and adjust salt.
Enjoy this Pumpkin Curry with Rice and Roti.
Few more Curry Ideas –
Easy Pumpkin Curry Recipe (Vegan)
Ingredients
- 3 cups cubed pumpkin
- 1 small jalapeno ( or 1 green chili)
- 1 inch ginger
- ¼ cup coriander leaves
- 1 tablespoon vegetable oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ⅛ teaspoon fenugreek seeds
- 1 sprig curry leaves
- pinch asafoetida
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ⅛ teaspoon brown sugar
- 2 tablespoons thick coconut milk
- 1 cup water
- 2 teaspoons lemon juice
- handful of coriander leaves for garnish
Instructions
- In a mortar add 1 small jalapeno ( or 1 green chili), one inch ginger and a handful of coriander leaves. Make a coarse paste.
- Peel the pumpkin and cut to long strips as shown in the step by step process.
- Heat a tablespoon of oil in a skillet and add ½ teaspoon mustard seeds. Let the mustard pop. Reduce the heat to low and add one teaspoon of cumin seeds, 1 sprig curry leaves and ⅛th teaspoon of fenugreek seeds ( about 12-15 fenugreek seeds). Cook them for 15 – 20 seconds.
- Adjust the heat to medium and add pumpkin slices. Coat the pumpkin with the tempering and cook for a minute.
- Add a pinch of asafetida, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1.5 teaspoon coriander powder, ½ teaspoon cumin powder, ¼th teaspoon brown sugar (or jaggery), salt to taste and coriander jalapeno ginger paste. Coat the spices with the mango and cook for 5 minutes.
- Add one cup water, cover and simmer the curry for 10 -12 minutes till the pumpkin is soft.
- Add 2 tablespoons of thick coconut milk and cook for 5 minutes. Finally add some lemon juice and coriander leaves. Taste and adjust salt.
- Enjoy the Pumpkin Curry with Rice and Roti.
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