Pumpkin curry

My husband is coming home today from a work trip, and I wanted to make something special for him. I decided to make a pumpkin curry.  It took me a little time to come up with a perfect flavor combination that is just right, but it was diffidently worth my effort.   This curry is delicious!  It is a perfect combination of heat and sweetness, which make it a great comfy dish for a cold rainy day.

There are some ingredients that you won’t find in a regular supermarket, but if you go to a neighborhood asian store they should have them all.

2 tbs olive oil
2 long green chillies, sliced
2 sprigs curry leaves
1 1/2 tsp mustard
1/2 tsp fenugreek seeds (Mehthi seeds)
1 tsp fresh ground ginger
2 tbsp dark curry powder
1 tsp chilli powder
1 tsp turmeric
2 tsp salt
1 tbs honey
1 cans (13.5 OZ) coconut milk

1/2 medium onions, chopped
2 garlic cloves, chopped
1 lb pumpkin, cut into cubes
1/2 cup frozen peas
3 large potatoes
2 carrots


Prep your vegetables for cooking.  Cut the pumpkin and the potatoes on cubes and carrots on small disks. Chop onions, garlic and chilli pepper.


In a large saucepan sauté onions, garlic, curry leaves, and green chillies for about 1 minute.  Then add fenugreek seeds, bring the heat down to low and let it simmer for another couple of minutes.


Add pumpkin, potatoes, peas and carrots to the pan and mix everything together. Then add mustard, curry powder, chilli powder, turmeric, ginger, salt, honey and coconut milk. Stir it.


Bring the curry to the boil, cover and cook over low-medium heat until vegetables are tender for about 30 minutes.

Serve the curry with rice or Paratha Bread.



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