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Recipe for Kaddu Masala - Pumpkin CurryClick image to enlarge

Recipe for Kaddu Masala - Pumpkin Curry

Recipe for Kaddu Masala - Pumpkin Curry

(Ref: RCP301)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 1.00

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Spicy pumpkin curry with layers of flavour: warming, sweet and savoury...



Preparation Time:

5 mins

Cooking Time:

20 mins


Pumpkin, peeled, cubed - 400g
 Garlic Clove, crushed - 1 tsp
 Fresh Ginger, grated - 1 tsp
 Fresh Chillies, minced - 1 (or to taste)
 Mustard Seeds - 1 tsp
 Asafoetida - pinch
 Fenugreek Seeds - 10
 Ground Coriander - 1 tsp
 Turmeric Powder - 1 tsp
 Garam Masala - 2 tsps
 Chilli Powder - to taste
 Groundnut Oil - 3 tbsp
 Black Pepper - to taste
 Tomato Puree - 1 tbsp
 Salt - to taste
 Jaggery - to taste
 Cumin Seeds - 1 tsp
 Onions, sliced - 200g
 Fresh Coriander - 2 tbsps to garnish


• In a skillet, heat oil and add the asafoetida, mustard seeds, fenugreek seeds, cumin seeds and fry until the mustard seeds pop. Add the onions and fry until lightly golden.

• Add the fresh chilli, ginger and garlic and stir.

• Add the remaining spices and saute on low heat for about 2 minutes stirring constantly. Add the pumpkin and stir to coat in the spices.

• Add the tomato puree, jaggery and salt and enough water to barely cover the pumpkin.

• Cover and cook over a low heat until the pumpkin is just tender (about 15 minutes). It should still be firm and not mushy. Check every few minutes and add more water if required, a little at a time.

• Garnish with fresh coriander and serve hot, with roti.


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