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With Halloween on the way, its all about pumpkins isn’t it? Head to the supermarket and all you see are those nice orangey pumpkins that scream “pick me up”! So with all the pumpkins I ended up buying, I’m lost for options to create any more pumpkin recipes. I’ve tried the pumpkin soup and a few dessert recipes with it, so now I think its time to use it as a main course. Using pumpkin as the main ingredient would be nice. So I tried my hands at this Indian inspired pumpkin curry is healthy is easy to make. And with winter heading our way what better time to post this lovely comfort food idea. Add a nice bowl of warm rice to this and dinner is ready. Something the whole family will enjoy.
This pumpkin curry only took me 15 minutes to cook, and when you boil the rice just before starting the curry, the rice would finish in sync with the curry! And you are done 🙂
- 2tbsp vegetable oil
- 2 dry red chilliesyou can also use 2 green chillies
- 1tsp cumin seeds
- 2cloves garlic
- 2 onions
- 2 tomato
- 1tsp turmeric powder
- 1tsp chilli powderor paprika
- 2cups pumpkincubed
- 3sprigs coriander leaves
The 2 red chilies I used were for a hot curry if you prefer a milder version you can use just one chili
Another way to tone down the heat in the curry is to add half a cup of coconut cream just 5 minutes before turning off the stove. This makes the curry nice and creamy and would go perfectly with a flatbread like a naan or a roti.