Photo: Swathi Handique
Pumpkin curry recipe
16 ingredients
15 min + 20 min
4 people
openrecipes
This thick, creamy curry, made with tender chunks of pumpkin, is enhanced by a burst of flavour from tempered onions, curry leaves and mustard seeds.
Estimated Nutrition (whole recipe, rough)
346
Calories
5g
Protein
28g
Fat
23g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Curry Powder | 1 tsp (2g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Leaf | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 750 Jap pumpkin, seeded and cut into 5–6 cm (2–2½ inch) pieces (skin left on)
- g small pink Asian shallots, sliced
- 4 thin green chillies, cut into thirds
- 2 sprig curry leaves, leaves picked and roughly chopped
- 1 cm (3¼ inch) piece rampe (pandanus) leaf, cut into 2 cm (¾ inch) pieces
- 8 teaspoon unroasted chilli powder
- 1 ground turmeric
- tsp fenugreek seeds
- 1 store-bought roasted curry powder
- tsp salt
- 0.5 coconut milk
- tsp coconut cream
- 1.5 coconut oil
- tsp black mustard seeds
- 1 small pink Asian shallots, sliced
- tsp sprig curry leaves, leaves picked
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes