Easy Indian-Style Pumpkin Curry

This recipe from southern India for fresh pumpkin in a curry sauce is easy to prepare and fast enough for a unique weeknight dinner.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 176 Calories

Ingredients

• salt to taste
• 2 cups water, or as needed
• 1 teaspoon ground turmeric
• 1 green chile pepper
• 2 tablespoons water, or as needed
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 dried red chile peppers
• 1 teaspoon skinned split black lentils (urad dal)
• 3 dried red chile peppers
• 5 cups cubed fresh pumpkin
• 1 tablespoon coconut oil, divided
• 1 tablespoon grated coconut
• 6 fresh curry leaves, or more to taste
• 0.5 cup grated coconut

Recipe Instructions

Step 1

Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.

Step 2

Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.

Step 3

Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.

Step 4

Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.