Pumpkin Tomato Curry

A warming, vegan, spicy pumpkin curry using green or unripened pumpkins, Indian-style. 

The North-East Monsoons have begun here in Chennai and its been a non-stop outpouring of heavy rain and gusty winds.

Brrr…the cold weather makes my body insist for warming foods and since I’m already on a pumpkin-roll, why don’t I do something savory with pumpkin?

Conveniently, I had a small quantity of green pumpkin that my grocer had mistakenly given me instead of the orange ones. Normally, unripe pumpkins don’t keep well, so I decided to use them in my curry.

Pumpkin Tomato Curry
Pumpkin Tomato Curry

The base of this curry is very similar to my Paneer Butter Masala. I made a few tweaks here and there of course.

Unlike many pumpkin dishes, this one is savory with a balance of spicy, tangy and sweet. 

Pumpkin Tomato Curry 2
Along with my Pumpkin Dinner Rolls

The green pumpkins used are actually unripened pumpkins which are less sweeter and perfect for this curry.

Although the dish’s titles says ‘spicy’, it is not overly so. This curry has a variety of Indian spices and aromats but is hardly classified as ‘too spicy’.


Ingredients


Serves 4

2 cups peeled and diced green, unripened pumpkins

1/2 stick cinnamon

1 clove

1 cardamom

1 cup finely chopped onions

2 large tomatoes, puréed

1/2 tsp ground ginger

1/2 tsp ground garlic

1 tbsp coriander powder

1 tsp garam masala

1/2 tsp cumin powder

1/4 tsp red chilli powder (cayenne pepper)

3 tbsp vegetable oil

2 cups water

1/4 cup sour cream or plain yogurt (use cashew paste as vegan alternative)

salt, as needed

a handful of roasted pumpkin seeds for garnish


Directions

  1. In a skillet, heat oil. Add the stick of cinnamon, cardamom and clove. Then, add the onions and sauté till golden.
  2. Add the ginger, garlic and sauté for a couple of minutes before adding all the spices – red chilli powder, turmeric powder, coriander powder, cumin powder, dry mango powder and garam masala.
  3. Once the spices start giving off a good aroma of roasting, add the tomato purée stirring to catch the browned bits at the bottom of the pan.
  4. The tomato will thicken and the oils begin to separate (about 6-8 mins). Add the pumpkin and cook for 2 minutes.
  5. Add two cups of water and salt. Stir, then cover with a lid for 10-12mins, allowing to cook completely.
  6. Switch off the flame and garnish with roasted pumpkin seeds and coriander.



Tip: Using coconut oil instead of regular vegetable oil, makes this a little bit healthier.

If absolutely dire, you can omit the cinnamon, cardamom and clove used at the beginning to flavor the oil.

You can also use toasted peanuts instead of roasted pumpkin seeds.

The coriander, cumin and cinnamon are all favorite pairs of pumpkins and makes this dish so much more comforting for the chilly weather.

Pumpkin Tomato Curry 3
Garnishing with a sprinkle of roasted pumpkin seeds

The roasted pumpkin seeds are optional as they give a bit of crunch. You can even substitute with toasted peanuts. Serve with any Indian bread like rotis or naans.

Pumpkin Tomato Curry 5
With rotis for dinner.
This is such a good recipe to use any unripe pumpkins or pumpkins that are not as sweet as the sugar pumpkins.

Thank you so much for reading this post. Hope you enjoyed it! Please let me know what you think in the comments below. I would love to hear from you. Don’t forget to follow me on Twitter and Instagram. Plus, subscribe here to see more recipes like this from me. 

This post is created as a part of Fiesta Friday #196 and the co-hosts of this week are Antonia @ Zoale.com and Jhuls @ The Not So Creative Cook.

x

Afroz

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6 thoughts on “Pumpkin Tomato Curry

  1. Justyna

    Hello there! To be fair, this is not the most attractive looking dish… but you got my attention! I’m new to cooking curry and yours sounds rather delicious! At the end of the day it’s all about the flavour, right?! I”ll give it a go sometime next week 🙂 Thanks for sharing dear x

    Liked by 1 person

    • Afroz

      Haha, that’s true! Of course, since I’m pretty new to food blogging, I still have to learn the ropes of presenting and taking good shots. But this curry base is so delicious, I promise you that! You can swap pumpkins for any other vegetable or meat.
      Thanks for your honest comments. I’m always looking to learn and improve😊
      xx

      Like

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