Pumpkin Curry

Do you want to make a simple curry with fresh ingredients? Enjoy this recipe with your level of spice >> leave out the chili and curry paste, or enjoy with more if you like. This recipe is adaptable to what you have. Substitute potato or pumpkin for chickpeas or split peas. Get creative, and comment on how your experience was!

Check instagram highlight for the full monologue

1 medium onion

5 cloves garlic

2 TBSP Ginger

2 cups tomato

1 large red chili (optional)

3 Potatoes

2-3 TBSP Tamarind pods

Pumpkin – I used half a medium size pumpkin, roughly 3 cups


Curry Paste (optional)

Papaya Seeds (ground, optional)

Coriander (chopped, 2-3 bunches)

2-3 TBSP Coconut Milk


Soak tamarind in hot water to soften it.

Carmelize the chopped onions, then add garlic, ginger, and chili (if using). When golden, add chopped potatoes and enough water to cover them. Boil 15 minutes on medium.

Separate the tamarind pulp from the seeds and shells by mixing and massaging it in the water. When the potatoes are nearly cooked, add the tamarind paste and pumkin. If using pumpkin paste, try adding some cooked chana (chickpeas) to this recipe.

Note* after adding everything above, you may need to add more water to almost cover the pumpkin.

Simmer together until the pumpkin is cooked. Add salt, papaya seeds, and curry paste if using. Turn off the heat and add coriander and coconut milk.

Stir it together and let sit for 10-15 minutes.

Enjoy with rice, naan, or roti.


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