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Nov 14, 2011 01:08 AM

My pumpkin curry recipe

Hi all,
Allstonian in the Boston board suggested that I post up my pumpkin curry recipe, so here it is. Hope you enjoy it, and if there are questions then please do ask!

13.5 fl oz can coconut milk
2 cups water
2 lbs pumpkin. Jarrahdale is best. Queensland blue is also good for this recipe. Can also substitute hubbard squash, but reduce to 3 dried pears to compensate for extra sweetness.
2 onions, sliced
9 cloves garlic, minced
2 tsp turmeric
1 tsp cumin
1 tsp coriander
1/4 tsp black pepper
1/4 tsp cinammon
1 tsp ground ginger
4 small hot red peppers, finely sliced
gee or a neutral oil (peanut, for example) for frying
1 1/2 tsp garam masala
8 - 10 curry leaves
4 dried pears, chopped
1 1/2 tsp salt

Prepare the pumpkin by cutting into halves and roasting in an oven at 350 degrees for 20 minutes or until soft enough to easily shell and cube but NOT so soft that the pumpkin is falling apart.

Add gee to frying pan. Fry cumin, turmeric, and coriander, pepper, and cinammon for a few seconds. Add onion and pumpkin, and fry until onion starts to soften.

Add water, coconut milk, garlic, ginger, curry leaves, and red pepper to pan. Bring to a boil, lower heat, and simmer, uncovered, for 15 minutes. Add chopped dried pear, and continue to cook until pumpkin is soft, about 15 minutes.

Add garam masala and salt, stir, simmer 3 more minutes, and serve.

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  1. Looks great, thanks for sharing!

    1. That sounds sooooo good. Thanks for posting.

      1. sounds delicious! thanks for sharing.

          1. Very timely recipe for me. I just bought 4 pie pumpkins and am looking for uses for them.

            This sounds like it would be good for book club this weekend.

            Quick question. Think it would work to do everything ahead and then just rehead for that last 15 minutes?

            2 Replies
            1. re: karykat

              karykat, like many curries it's actually fine to make this a day or two in advance. No need to save the last 15 minutes. The flavors blend better and the final dish is tastier if you let it sit in the fridge beforehand.

              1. re: 1adam12

                Sounds good. That will be easier. Looking forward to pumpkin not-in-a-pie for bookclub.