Easy Pumpkin Curry Recipe (Vegan)
One pot Vegan Pumpkin Curry which is easy to make. A perfect Fall recipe to enjoy with rice and chapathi.
Servings: 3
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.
Notes
Cut pumpkin pieces are sold in Indian Stores.