Spicy Pumpkin Curry Recipe
Dive into the vibrant world of flavors with this Spicy Pumpkin Curry, a delightful dish that perfectly balances heat and sourness. Ideal for a cozy weeknight dinner, this recipe brings together tender pumpkin, aromatic spices, and fresh herbs to create a warm, comforting meal that serves four. The medium spice level ensures a flavorful kick without overwhelming the palate, making it a great introduction to those new to curry.
Description
This Hot and Sour Pumpkin Curry is a delightful blend of spices and pumpkin, offering a balance of sweetness and tang. With a prep time of just 10 minutes and a cook time of 20 minutes, it’s a quick and satisfying option for any night of the week.
Recipe Details
| Attribute | Details |
|---|---|
| Dish Name | Spicy Pumpkin Curry |
| Description | Hot and sour pumpkin curry |
| Spice Level | Medium |
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Servings | 4 |
| Dietary Information | Vegan-friendly |
Ingredients
| Quantity | Ingredient |
|---|---|
| 500g | Pumpkin, peeled and chopped into cubes |
| 1 tbsp | Vegetable oil |
| Β½ tsp | Fenugreek seeds |
| 1 (optional) | Dried chili |
| 1 tsp | Cumin seeds |
| 1 tsp | Chilli powder |
| 1 tsp | Turmeric |
| 1 tsp | Coriander seeds, crushed |
| 1 | Green chili, chopped |
| 1 tsp | Salt |
| 1 tsp | Sugar (optional) |
| 1 (optional) | Green chili, sliced |
| 2 tsp | Amchoor or 1 tbsp tamarind water |
| Handful | Fresh coriander, for garnish |
Instructions
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Prepare the Base: In a medium-sized pan, heat the vegetable oil over gentle heat. Once hot, add the cumin seeds, fenugreek seeds, and the dried chili (if using). SautΓ© until the seeds splutter and release their aroma, which should take about 1-2 minutes.
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Incorporate Spices: Lower the heat and add the chilli powder, turmeric, and crushed coriander seeds. Cook for about five minutes, stirring occasionally to prevent burning and to allow the spices to meld together beautifully.
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Add Pumpkin and Seasonings: Stir in the chopped green chillies and pumpkin cubes. Season with salt and sugar (if using), and mix well to ensure the pumpkin is coated in the fragrant spice mixture.
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Cooking the Pumpkin: Cover the pan and let the curry simmer for 20 minutes, stirring occasionally to prevent sticking. The pumpkin should become tender and absorb all the wonderful flavors.
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Adjust Consistency: If thereβs excess moisture in the dish once the pumpkin is soft, increase the heat and stir until the consistency thickens to your liking.
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Final Touches: Remove the pan from the heat and add the sliced green chillies and the amchoor or tamarind water. If using tamarind, rehydrate a 5cm piece in about 100ml of boiling water, strain it to discard the solids, and add the resulting liquid to the curry. Stir well to combine all the flavors.
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Serve and Garnish: Transfer the curry to a serving dish and garnish with a handful of fresh coriander. Serve hot, ideally with steamed rice or flatbreads to soak up the delicious sauce.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 2g |
| Carbohydrates | 28g |
| Fat | 6g |
| Fiber | 4g |
| Sodium | 350mg |
This Spicy Pumpkin Curry is a wonderful addition to any meal, providing not only great taste but also a host of nutrients from the pumpkin and spices. Enjoy this delightful dish, perfect for sharing with friends and family, and let the warm flavors bring joy to your dining experience!
