(or Squash) Curry
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by Sunil Vijayakar ~ Recipes from
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~ Pumpkin ~ Lee's Recipes
cooked, pumpkin becomes sweet and makes the perfect partner for fiery
chilli and warm spices such as cumin and turmeric. Despite its quick cooking
time, this dish has a rounded flavor. Serve as a vegetable aside to meat
and fish dishes or by itself with steamed basmati rice or flatbreads and
maybe an accompanying salad..
1 pound pumpkin or butternut squash, cut into 1-inch cubes
1 teaspoon turmeric
1 teaspoon smoked paprika
2 1/2 cups water
7 ounces freshly grated coconut
1 teaspoon cumin seeds
1 tablespoon sunflower oil
1 teaspoon black mustard seeds
8-10 curry leaves
2 small red chiles, split in half lengthwise
Put the pumpkin or butternut squash in a saucepan with the turmeric,
smoked paprika, and the water. Bring to a boil and simmer gently
for 6-8 minutes or until tender.
Grind half of the coconut in a spice mill or a mortar and pestle
with the cumin seeds. Stir this into the pumpkin mixture and stir
and cook for 2-3 minutes. Remove from heat.
In a small, nonstick frying pan, heat the oil until hot and
add the mustard seeds, curry leaves, and red chiles. Stir and cook
over high heat for 1-2 minutes, then pour this mixture over the
pumpkin curry. Season and serve.
Source: Fresh Indian by Sunil Vijayakar posted on line at