Kashmiri Pumpkin Curry

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recipe by Sara Lewis https://www.lovefood.com/profile/139037/sara-lewis

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    635

Sweet pumpkin in a creamy, richly spiced curry sauce and topped with crunchy pistachios. This comforting curry would be delicious served with rice or naan. Substitute butternut squash or even eggplant if pumpkin is hard to find!

recipe updated Mar 29, 2019

Ingredients

  • Ginger icon
    Ginger
    1.5 tbsp (8g)
  • Fresh chili icon
    Fresh chili
    about ½ units (10g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Coriander seeds icon
    Coriander seeds
    1 tsp (2g)
  • Pumpkin icon
    Pumpkin
    16¾ cups
  • Cilantro icon
    Cilantro
    about ¼ cup (7g)
  • Onion icon
    Onion
    2 (280g)
  • Garlic clove icon
    Garlic clove
    2
  • Cardamom pods icon
    Cardamom pods
    5
  • Butter icon
    Butter
    15g (about 1 tbsp)
  • Sunflower oil icon
    Sunflower oil
    2 tbsp (30ml)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (2g)
  • Paprika icon
    Paprika
    1 tsp (2g)
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Vegetable stock icon
    Vegetable stock
    450ml (2 cups)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Double cream icon
    Double cream
    120ml (½ cup)
  • Pistachios icon
    Pistachios
    50g (about ½ cup)

Tools

  • kCook icon Food processor
  • kCook icon Stove
  • kCook icon Food processor bowl
  • kCook icon Frying pan

Step preview

  1. Add onion, garlic clove, ginger and fresh chili to a clean food processor bowl
  2. Chop until fine
  3. Add cumin seeds, coriander seeds and cardamom pods to the onion mixture
  4. Mix briefly
  5. Add butter and sunflower oil to a clean frying pan
  6. Melt - medium heat
  7. Add pumpkin to the frying pan
  8. Fry until lightly browned - 5 min, medium heat
  9. Arrange in frying pan
  10. Transfer onion mixture to frying pan
  11. Fry until lightly browned - 5 min, medium heat
  12. Add ground turmeric, paprika and cinnamon stick to the frying pan
  13. Cook gently in frying pan - 1 min
  14. Stir in vegetable stock the frying pan
  15. Season with salt & pepper to taste
  16. Heat until boiling
  17. Simmer until tender - 10 min, medium-low heat
  18. Stir in double cream, pistachios and cilantro the frying pan
  19. Garnish with pistachios and cilantro
  20. Serve
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