Atul Kochhar’s Pumpkin Curry


Whilst Asian pumpkin is only available at Asian grocers and some supermarkets, but you can easily apply this recipe to any type of pumpkin or squash

• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon nigella seeds
• 1 onion, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1/2 teaspoon ground turmeric
• 1 teaspoon red chilli powder
• 1 teaspoon ground coriander
• 3 tomatoes, chopped
• 500g yellow asian pumpkin, peeled and cut into 2.5 cm dice
• 1 teaspoon Garam masala
• 2 green chillies, sliced
• 1 tablespoon lime juice
• 2 tablespoons coriander leaves, finely chopped
• salt

1 Heat the oil in a pan and sauté the cumin and nigella seeds. When they start to pop add the onion and sauté until lightly browned. Add the ginger, ground spices and salt to taste. 2 Stir for a minute, then add the tomatoes and cook until they turn mushy.
3 Add the diced pumpkin, cover and cook for 8–10 minutes, until tender. Add the garam masala, chillies, lime juice and chopped coriander, mix well and serve.

Recipe courtesy of Atul Kochhar, extracted from Atul’s Curries of the World


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