Easy Indian-Style Pumpkin Curry

Name: Easy Indian-Style Pumpkin Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 5 cups cubed fresh pumpkin; 2 cups water, or as needed; 1 teaspoon ground turmeric; salt to taste; 0.5 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

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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.

Submitted by Asha N Basu

Updated on November 10, 2023

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

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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

Directions

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.

Recipe Tips

Traditionally, coconut oil is used, but you can use any vegetable oil instead.

For a bit of variety, use your favorite winter squash.

Nutrition Facts (per serving)

176	Calories
13g	Fat
16g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 176
% Daily Value *
Total Fat 13g	16%
Saturated Fat 11g	54%
Sodium 52mg	2%
Total Carbohydrate 16g	6%
Dietary Fiber 4g	13%
Total Sugars 4g
Protein 4g	7%
Vitamin C 41mg	46%
Calcium 77mg	6%
Iron 3mg	15%
Potassium 656mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.