- 26 October 2024
- by Ruky Cooks
- 0 Like
- 0 / 5

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Prep Time5 Mins
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Cook Time20 Mins
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Serving4
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Ready In25 Mins
Looking for a cosy, warming dish to bring a touch of autumn to your table? This Indian-inspired one-pot pumpkin curry is the perfect recipe to showcase seasonal produce while keeping things simple. With tender chunks of pumpkin, aromatic spices, and a rich sauce, this dish is packed with flavour and comes together effortlessly in one pot. Whether you’re after a comforting family dinner or a quick weeknight meal, this curry offers a balance of sweet and savoury, and can easily be adapted to suit vegan or vegetarian diets. Serve it with khichri rice or warm naan for a complete, hearty meal.
Ingredients
Directions
Heat the oil in a large, heavy-based pan over medium heat. Add the fenugreek, fennel, cumin, and kalonji seeds, allowing them to sizzle for about 30 seconds until fragrant.
Stir in the chopped chillies and grated ginger, cooking for 1-2 minutes until aromatic.
Add the pumpkin and sauté for a 5-7 minutes on medium heat, with the lid on, coating it well with the spiced oil.
Then, add the salt, turmeric, and cumin powder, stirring to combine. Toss in the chopped tomato, letting it cook down until softened, about 4-5 minutes.
Sprinkle in the paprika, chilli powder, and coriander-cumin powder, mixing thoroughly. If the mixture becomes too dry, add a splash of water to prevent burning.
Finally, stir in the jaggery (or sugar) to balance the heat and spices, allowing it to melt into the curry. Taste and adjust seasoning if needed.
Conclusion
Serve hot with rice or naan, and enjoy the rich, spiced flavours!
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One-Pot Indian Pumpkin Curry | Easy Autumn Comfort Food Recipe
Ingredients
Follow The Directions







Heat the oil in a large, heavy-based pan over medium heat. Add the fenugreek, fennel, cumin, and kalonji seeds, allowing them to sizzle for about 30 seconds until fragrant.







Stir in the chopped chillies and grated ginger, cooking for 1-2 minutes until aromatic.







Add the pumpkin and sauté for a 5-7 minutes on medium heat, with the lid on, coating it well with the spiced oil.







Then, add the salt, turmeric, and cumin powder, stirring to combine. Toss in the chopped tomato, letting it cook down until softened, about 4-5 minutes.







Sprinkle in the paprika, chilli powder, and coriander-cumin powder, mixing thoroughly. If the mixture becomes too dry, add a splash of water to prevent burning.







Finally, stir in the jaggery (or sugar) to balance the heat and spices, allowing it to melt into the curry. Taste and adjust seasoning if needed.
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