Pumpkin is another wonderful produce from the squash family. It is one of the most versatile vegetables you could have around in your kitchen.Whenever I see a pumpkin in the supermarket.. I just pick it up without thinking as I know there is always something awesome that will come out of it. From sweet to savory, the amount of recipes that can be created are mind boggling…pies, muffins, cakes, brownies, sweet pooris to soups, roasts and spiced curries.. even the pumpkin seeds are used in salads and used to make pumpkin milk. So here is one of my favorite recipe of this amazing plant.. Vegan Pumpkin Spiced Curry.
I also find this vegetable to be extremely kid friendly as after cooking it becomes really soft and sweet. My son loves soups, so a pumpkin soup is a regular at our home. My personal favorite though is this Vegan Pumpkin Spiced Curry. I have used a bit of garam masala to spice it up and as the pumpkin slowly cooks in the pot is starts releasing beautiful soft puree kind of juices which turns into a lovely spiced curry. It’s that simple. I wish you could taste how magically delicious this simple dish is .Top it up with some freshly grated coconut and some freshly chopped coriander leaves to add another flavor dimension to it. Pair it up with a bowl of cooked quinoa, millets, rice, bulgur wheat or bread of your choice and enjoy!
So here goes the recipe! Hope you enjoy it!
As always sending loads of love, light and happiness your way!
p.s. It’s really raining heavily here today and I can’t go without a song for you.. It’s a lovely French song by Lara Fabian.
Here goes the recipe of Vegan Pumpkin Spiced Curry …
Vegan Pumpkin Spiced Curry :
500 gms pumpkin, chopped in cubes
1/2 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds (optional)
a few curry leaves (optional)
1 green chilly, halved
1/2 tsp turmeric powder
1 tsp garam masala or curry powder
1/2 tsp unrefined sugar
1/2 tsp salt
1/4th cup water
1/4 th cup freshly grated coconut (optional)
a few freshly chopped coriander leaves
- Take a kadai, wok or a crock pot and add one tsp oil in it.
- When the oil heats up a bit add in cumin seeds, mustard seeds, halved green chilly and curry leaves.
- Add in the chopped pumpkin, sugar, salt, garam masala, 1/4th cup water and mix it up properly.
- Cover with lid and cook for about 20 minutes.
- When fully cooked add in freshly grated coconut (optional) and chopped coriander.
Here’s my curated collection of kitchen resources for this post. These are secure amazon links. Hope you enjoy checking them out!
Coconut Scrapper : If you wondered how I have scrapped the coconut… We use this coconut grater at home to grate coconut for garnishing, chutneys, to make coconut milk. So many funny memories of using this device. A regular in most Indian and Asian homes.
Dutch Oven Crock Pot : This one is my personal favorite for making any curries, soups and one pot meals. Just shut the lid and get on with your work. Love the look too! 🙂
Hand Blender : Super helpful to blend soups, dals and make quick chutneys. Easy to carry around too!
Coconut Buddha Bowls : Love eating my meals in these coconut bowls. Just add in your quinoa, millets, rice or bulgur wheat and top it up with any curry or veggie of your choice and enjoy! That much is just enough! 🙂 If you are a regular at Instagram you would also see a lot of breakfast oats and fruit smoothies with nice-creams in these lovely bowls.
Ceramic Soup Bowls : Love these colorful ceramic bowls. Great for soups and nice-creams. These are truly my personal favorites!!
Hope you enjoy making the recipe of this yummy Vegan Pumpkin Spiced Curry and your time in your lovely kitchen!