Lola’s Kitchen: Pumpkin Curry Recipe

March 17, 2017 Lola's Kitchen 16

LolaKitchen

Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

One day I was craving pumpkin and tomatoes, not sure why specifically that combination, but I decided to see if I could find a recipe with that. I ended up finding a curry with both pumpkin and tomatoes and it sounded great and I decided to give it a try. This curry easily has become one of my favorite curries, the flavor blend of the different veggies and only a few spices works so well. The taste is really good. Slightly sour with a soft lemony taste thanks to the lemongrass. It’s quite easy to make, although I like to make Garlic naans next to it which does take a bit of extra time.

This recipe is based on Kay’s Pumpkin Curry Recipe. Coincidentally she’s a dutchie too.

Pumpkin-Curry-close-up

Ingredients

  • Squash/ Pumpkin – 1
  • Carrots – 3
  • Onion – 1
  • Ginger – 1 thumb sized piece
  • Tomatoes – 2-3
  • Low salt bouillon cubes – 2
  • Coconut Milk – 1 can
  • Garlic – 1 clove (optional)
  • Curry powder – 4 teaspoons
  • Mustard Seed Powder – 1 teaspoon
  • Lemon Grass powder – 1 teaspoon
  • Cumin Powder – 1 teaspoon
  • Salt – to taste
  • Olive Oil

You can replace the tomatoes with 1 heaped tablespoon of tomato puree as well. You can serve with Garlic naans or rice.

Method

  1. First peel the pumpkin, slice it in two and remove the seeds. Then cut the pumpkin into small bite sized pieces. Put the pieces in a bowl and set aside. Then cut the onion, the ginger, the tomatoes and the carrots. I always slice my veggies pretty small, but you can also use bigger chunks if you prefer that.
  2. Now heat some oil in a wok and heat the onion and ginger. When the onion is translucent add the carrots and the tomatoes. Bake for a minute or so and then add the pumpkin. Followed by the coconut milk, a cup or so of water and the two bouillon cubes.
  3. Combine the spices (curry power, mustard seeds, lemon grass and cumin) in a small bowl and then add that to the curry. Stir well. Let it cook for about 15 minutes now.
  4. Once the curry has cooked for 15 minutes start preparing the rice or baking the naans if serving with that.
  5. Once everything’s done you can serve dinner πŸ™‚

Pumpkin-Curry

Have you ever eaten pumpkin in a curry?

16 Responses to “Lola’s Kitchen: Pumpkin Curry Recipe”

    • Lola

      The combination of flavors really works in this dish. And the lemony flavor is really nice and gives it a distinctive taste.

    • Lola

      I guess this wouldn’t be a dish for you then. I really like pumpkin in general and I love curries, so the two worked well together for me.

    • Lola

      That’s nice your husband is great at cooking. I am a vegetarian, but I am pretty sure some of my dishes are vegan as well or easily adapted to vegan. I hope you give this recipe a try πŸ™‚

    • Lola

      That’s too bad the taste doesn’t work for you. I’ve liked most curry dishes I tried so far, but there are some that didn’t work for me.
      Lola recently posted…Sunday Post #222My Profile

    • Lola

      I am not sure, I never measured the pumpkin. I think it’s a medium sized one? I’ve seen smaller and larger ones, but this size is most common here. I usually just buy whatever size they sell. You can always add in more carrot if you use a small pumpkin. Let me know if you give it a try!
      Lola recently posted…Sunday Post #222My Profile

    • Lola

      I hope you got to make a curry!

      This is a pretty easy to make curry and the taste was exactly what I was looking for πŸ™‚

  1. Kristen @ Metaphors and Moonlight

    Pumpkin and tomatoes, at first I thought that sounded like an odd combo, but then I remembered I’ve eaten spaghetti with zucchini in it and tomato sauce, so I guess it’s not so odd afterall lol. This sounds good! Glad you found a recipe you like so much πŸ™‚ Btw, sorry I haven’t been able to visit all your posts, I’ve just been feeling even worse this week :-/
    Kristen @ Metaphors and Moonlight recently posted…Book Review + Giveaway: The Alabaster Concordat (The Immortal Coil Book 4) by J. ArmandMy Profile

    • Lola

      I know it does sound like a bit of a weird combo at first, but it really worked in this curry. I tried leaving out the tomato once as I forgot to buy it, but it totally ruined the taste. Luckily I had some tomato paste left to add to the dish and save the taste.

      No worries, I know sometimes it’s not possible to visit blogs as much as we would like. I haven’t been able to do as much blog visiting and commenting either recently, due to being so busy.
      I am sorry to hear you’ve been feeling even worse this week πŸ™

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