Description

Made with unripe pumpkin simmered in a base of tomatoes, onions, and classic spices, this curry is rich without being heavy.

Ingredients

Scale

2 cups (about 500 g) small unripe pumpkin, peeled and cubed

1 cup (120 g) onions, chopped

1 tablespoon crushed ginger

1 tablespoon crushed garlic

1 jalapeño or green chili, chopped

2 large tomatoes (about 250 g), pureed

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons garam masala

1 teaspoon turmeric powder

1 teaspoon red chili powder (or cayenne)

2 cups (480 ml) water

Salt, to taste

3 tablespoons oil (neutral or light vegetable oil)

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Instructions

Step 1 – Build the base

In a large skillet or saucepan, heat the oil over medium heat. Add the chopped onions and sauté until slightly golden. Stir in the crushed ginger and garlic, cooking for about 1 minute until fragrant.

Step 2 – Add the spices

Lower the heat. Add the ground coriander, cumin, garam masala, turmeric, and chili powder. Stir constantly for about 2 minutes to toast the spices and release their aroma.

Step 3 – Add tomato and chili

Add the chopped jalapeño and the tomato puree. Stir and cook on medium heat until the oil begins to separate from the mixture — about 8 minutes.

Step 4 – Add pumpkin and simmer

Add the pumpkin cubes and stir until coated in the masala. Season with salt, then pour in the water. Mix well, cover, and simmer for 10–15 minutes, or until the pumpkin is tender but not falling apart.

Step 5 – Serve

Taste and adjust salt if needed. Serve hot with rice, roti, or paratha. A spoon of yogurt or a sprinkle of cilantro brightens the flavors even more.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Main Course
Method: Simmering
Cuisine: Indian

Nutrition

Serving Size: 1/4 recipe
Calories: 230
Sugar: 6g
Sodium: 540mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 4g
Cholesterol: 0g