Kashmiri Pumpkin Curry

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • 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

  • Onion icon
    Onion
    280g
  • Garlic clove icon
    Garlic clove
    12g
  • Ginger icon
    Ginger
    8g
  • Fresh chili icon
    Fresh chili
    10g
  • Cumin seeds icon
    Cumin seeds
    2g
  • Coriander seeds icon
    Coriander seeds
    2g
  • Cardamom pods icon
    Cardamom pods
    10g
  • Butter icon
    Butter
    15g
  • Sunflower oil icon
    Sunflower oil
    30ml
  • Pumpkin icon
    Pumpkin
    4000g
  • Ground turmeric icon
    Ground turmeric
    2g
  • Paprika icon
    Paprika
    2g
  • Cinnamon stick icon
    Cinnamon stick
    4g
  • Vegetable stock icon
    Vegetable stock
    450ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Double cream icon
    Double cream
    120ml
  • Pistachios icon
    Pistachios
    50g
  • Cilantro icon
    Cilantro
    7g

Tools

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

Step preview

  1. Prep and set aside ginger: peeled & sliced
  2. Prep and set aside fresh chili: deseeded
  3. Prep and set aside cumin seeds: crushed
  4. Prep and set aside coriander seeds: crushed
  5. Prep and set aside pumpkin: peeled, deseeded & cubed
  6. Prep and set aside cilantro: coarsely chopped
  7. Prep and set aside cilantro: coarsely chopped
  8. Get a clean food processor bowl
  9. Add onion
  10. Add garlic clove
  11. Add prepared ginger
  12. Add prepared fresh chili
  13. Chop until fine
  14. Add prepared cumin seeds
  15. Add prepared coriander seeds
  16. Add cardamom pods
  17. Mix briefly
  18. Get a clean frying pan
  19. Add butter
  20. Add sunflower oil
  21. Melt on medium heat
  22. Add prepared pumpkin
  23. Fry for 5min on medium heat until lightly browned
  24. Arrange in frying pan
  25. Transfer onion mixture to frying pan
  26. Fry for 5min on medium heat until lightly browned
  27. Add ground turmeric
  28. Add paprika
  29. Add cinnamon stick
  30. Cook gently in frying pan for 1min
  31. Stir in vegetable stock
  32. Season with salt & pepper to taste
  33. Heat until boiling
  34. Simmer for 10min on medium-low heat until tender
  35. Stir in double cream
  36. Stir in coarsely chopped pistachios
  37. Stir in prepared cilantro
  38. Garnish with coarsely chopped pistachios
  39. Garnish with prepared cilantro
  40. Serve
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