How do I make the curry gravy thick and rich in Mum’s Pumpkin Curry?

A combination of finely chopped braised onions, pureed or grated tomatoes, and allowing the gravy to simmer uncovered for the last 5 minutes helps reduce and thicken the sauce to a rich coating consistency.

Can I freeze leftover Mum’s Pumpkin Curry?

Yes, this curry freezes wonderfully for up to 3 months in an airtight container. Note: If freezing, omit or remove the potatoes as their texture changes when frozen. You can easily add fresh boiled potatoes when reheating!

How long does Mum’s Pumpkin Curry stay fresh in the refrigerator?

Stored in an airtight container in the fridge, it keeps well for 3 to 4 days. In fact, Durban curries often taste even richer the next day as the spices continue to infuse overnight.

Mum’s Pumpkin Curry (Comforting & Rich)

Name: Mum’s Pumpkin Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 2-3
Cuisine: Durban Indian, South African
Ingredients: 500 grams pumpkin; 50ml vegetable oil; 1/2 onion, chopped; 3 dried chillies, broken in half; 1 sprig curry leaves; 2 cloves garlic, chopped; 1/4 teaspoon rough salt; 1 teaspoon mustard seeds; 1/4 teaspoon turmeric powder; 1/4 cup chopped coriander (dhania); 2 teaspoons sugar; Chopped coriander (dhania), for garnishing

Mum’s Pumpkin Curry

Make authentic Mum’s Pumpkin Curry with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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Prep Time20 mins

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Cook Time40 mins

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Total Time60 mins

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ServingsServes 2-3

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Step-by-Step Instructions

13 Steps

Step 1
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.
Step 2
Peel and chop the onions, then peel and slice the garlic cloves.
Step 3
Place a pot over medium heat and add the vegetable oil. Add the chopped onions, dried chillies, curry leaves, garlic, salt and mustard seeds.
Step 4
Mix and sauté gently until the onions are lightly browned.
Step 5
Add the turmeric and cubed pumpkin to the pot. Mix well, making sure the pumpkin is coated in the fragrant oil and spices.
Step 6
Add the chopped coriander then cover with a lid and cook for 10 minutes over medium heat.
Step 7
After 10 minutes, add the sugar and mix gently.
Step 8
Cover again and continue cooking for approximately 20 minutes, or until the pumpkin is completely soft and tender.
Step 9
Keep checking the pot and gently stirring occasionally to prevent the pumpkin from sticking or burning.
Step 10
Once the pumpkin is soft and cooked through, switch off the heat.
Step 11
Garnish with freshly chopped coriander and serve hot with your choice of bread, roti, paratha, naan or rice.
Step 12
Allow the pumpkin curry to cool before transferring it to an airtight container. Refrigerator: Store for up to 3-4 days.
Step 13
Save this recipe for your next meat-free meal and follow along for Episode 14 of Mum’s Recipes!