Pumpkin Curry


A Pumpkin
One large onion chopped
A square inch of root ginger
Four cloves of garlic
1  400 gram can of chopped tomatoes
1  400 mil of coconut milk.
Two large finely chopped red chillies

 Two handfuls of spinach leaves
Washed chopped peppers
Washed chopped chestnut mushrooms
Fresh chopped coriander
1 tbsp of Coconut oil for cooking.

2 Tsp of Tandoori Masala
1 Tsp of Fenugreek powder
a pinch of cinnamon
1 Tbsp of Garam masala
1 Tsp of Turmeric
1 Tsp of Cumin seeds
1 Tsp of black mustard seeds
Four cardamons crushed


Chop onions and then the chillies removing the seeds.

Smash the garlic and ginger.

Cut the pumpkin and remove seeds. Cut the flesh into roughtly 1 inch square chunks.

Wash and chop the mushrooms and peppers.

Lightly fry the onions, garlic and ginger in coconut oil.  When they start to sweat, add the spices.   Add the tin of tomatoes and when the spices begin to sizzle put in the pumpkin and cover it in the sauce.                                                                                                                                                                                                                                  


Add a splash of water to cover the pumpkin flesh and simmer for about 20 minutes then add the spinach, peppers and mushrooms.  When the spinach melts down, add coconut milk and a handful of coriander leaves. 

Serve on a bed of rice.

This recipe will serve about four people. It will also make an amazing soup if blended. 

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  1. I love a good vegetable curry recipe, this one sounds delicious! xx



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