Easy Indian-Style Pumpkin Curry

3.5
(4)

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.

1
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Note:

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

Use your favorite winter squash for a bit of variety.

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
Vitamin C 41mg 206%
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.

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