A sweet, spicy and tart vegetarian curry featuring pumpkin, aromatic spices and a hint of tamarind. Bring the flavours of Kerala to your kitchen with this easy and satisfying recipe!
7 people made this
1 tablespoon oil
1 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 teaspoon ginger and garlic paste
2 fresh green chillies, sliced (or to taste)
5 to 6 fresh curry leaves
2 onions, finely chopped
1 tablespoon ground coriander
1 teaspoon chilli powder
1/2 teaspoon turmeric
300g peeled and cubed pumpkin
salt to taste
1 teaspoon tamarind paste
Method Prep:10min › Cook:20min › Ready in:30min
Heat oil in a saucepan over medium heat. Add mustard seeds and heat till they begin to pop. Add cumin, ginger garlic paste, green chilli, curry leaves and onion; cook and stir until onion starts turning golden brown.
Add coriander, chilli powder and turmeric. Cook for a minute, then add pumpkin, salt and 225ml of water. Bring to the boil, cover, then reduce to a simmer and cook gently till pumpkin is tender.
When nearly done, add tamarind paste and the remaining water. Remove lid and cook uncovered until pumpkin is tender and sauce is thickened.