MUM’S PUMPKIN CURRY
This Recipe Serves 2-3
How My Mum Makes It – Episode 13
Mum’s Pumpkin Curry is a simple, comforting vegetarian dish that proves you don’t need a long list of ingredients to make something delicious. Sweet, savoury and gently spiced, this homestyle curry comes together with minimal effort and is perfect for a wholesome meat-free meal.
It’s especially lovely for Meat-Free Mondays, fasting days or vegetarian meals, and is also a wonderful addition to the table during Purtassi or Pithar Paksh, when many people prepare meat-free meals.
The pumpkin is cooked slowly in its own moisture, allowing it to become soft and tender while soaking up all the flavours from the spices, curry leaves, garlic and coriander.
Mum’s Tips
Don’t add water: Pumpkin naturally contains a lot of water. As it cooks, it releases its own moisture, which creates enough steam to cook the pumpkin and prevents the curry from becoming watery.
Cut the pumpkin evenly: Try to keep the cubes roughly the same size. This ensures they cook at the same rate, rather than having some pieces turn mushy while others remain hard.
Keep the heat moderate: Pumpkin contains natural sugars and can catch on the bottom of the pot if cooked over high heat. Medium heat and occasional stirring will help prevent this.
Don’t skip the mustard seeds: They add a lovely nutty, slightly pungent flavour to the curry and are an important part of the tempering.
Adjust the sweetness: Mum uses 2 teaspoons of sugar to complement the natural sweetness of the pumpkin. If your pumpkin is particularly sweet, you can reduce the amount slightly.
For a softer curry: Cook the pumpkin for a little longer until some of the pieces naturally break down. This creates a thicker, almost mashed texture that is delicious with roti.
Mum’s Pumpkin Curry Ingredients:
- 500 grams pumpkin
- 50ml vegetable oil
- ½ onion, chopped
- 3 dried chillies, broken in half
- 1 sprig curry leaves
- 2 cloves garlic, chopped
- ¼ teaspoon rough salt
- 1 teaspoon mustard seeds
- ¼ teaspoon turmeric powder
- ¼ cup chopped coriander (dhania)
- 2 teaspoons sugar
- Chopped coriander (dhania), for garnishing
Method:
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Prepare the pumpkin. If using a whole pumpkin, cut it in half and scoop out the seeds and stringy flesh from the centre. Cut the pumpkin into manageable wedges, then carefully cut away the skin with a sharp knife. Cut the pumpkin into roughly 2-3cm cubes so that they cook evenly. Alternatively, you can save yourself the work and use pre-packaged pumpkin that has already been peeled and cubed.
- Peel and chop the onions, then peel and slice the garlic cloves.
- Place a pot over medium heat and add the vegetable oil. Add the chopped onions, dried chillies, curry leaves, garlic, salt and mustard seeds.
- Mix and sauté gently until the onions are lightly browned.
- Add the turmeric and cubed pumpkin to the pot. Mix well, making sure the pumpkin is coated in the fragrant oil and spices.
- Add the chopped coriander then cover with a lid and cook for 10 minutes over medium heat.
- After 10 minutes, add the sugar and mix gently.
- Cover again and continue cooking for approximately 20 minutes, or until the pumpkin is completely soft and tender.
- Keep checking the pot and gently stirring occasionally to prevent the pumpkin from sticking or burning.
- Once the pumpkin is soft and cooked through, switch off the heat.
- Garnish with freshly chopped coriander and serve hot with your choice of bread, roti, paratha, naan or rice.
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Allow the pumpkin curry to cool before transferring it to an airtight container.
- Refrigerator: Store for up to 3-4 days.
- Freezer: Freeze for up to 2-3 months in a freezer-safe container.
- Reheating: Reheat gently on the stovetop or in the microwave until piping hot. If frozen, thaw overnight in the refrigerator before reheating.
The pumpkin may soften further after freezing and reheating, but it will still be delicious.
- Save this recipe for your next meat-free meal and follow along for Episode 14 of Mum’s Recipes!
