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Vegan Indian Recipes - Vegetables / Curries
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Pumpkin Curry
From: Louise Bremner

(Dunno where I copied this from, yonks ago)

  • 1 kg pumpkin (or potato, or cauliflower, or any mix, or....)
  • 1 onion chopped
  • 2 green chilies sliced (not available here, so I use red pepper flakes)
  • 3 bay leaves
  • 1/2 tspn turmeric (or more!)
  • 1/2 tspn salt
  • 250 ml thin coconut milk (125 ml water + 125 ml coconut milk)
  • 250 ml thick coconut milk
  • 2 cloves garlic
  • 1 slice ginger
  • 1 tspn mustard seed
  • 1 tbsp coconut
  • 1/2 tspn black pepper
Wash and cut the pumpkin into bite-sized chunks, then peel or partially shave off the skin as appropriate (some pumpkins have hard skins, I gather, but the Japanese pumpkins that are called "American" look very attractive with about half of the green skin peeled off the orange flesh). Put into a pan wide enough to hold the chunks in a single layer, skin side down together with the onion, chilies, bay leaves, turmeric, salt, and thin coconut milk; bring to the boil and simmer until the pumpkin is nearly done.

Grind together the other spices and mix with the thick milk. Add to pumpkin and simmer for 5 mins. Gravy should be thick, but still copious enough to require lots of rice or bread to sop it up with.