This pumpkin curry is a simple yet very flavoursome vegetarian dish that is ready in as little as 30 minutes. Chunks of red pumpkin are cooked in almond milk with a selection of spices and aromatics. Mustard seeds and curry leaves give this dish a distinctive Sri Lankan feel, while star anise and almond milk create an unexpected flavour twist. Thick, delicious gravy is perfect for serving the curry over white rice, naan or paratha.
The Flavour Affair:
Pumpkin + Ginger + Mustard Seeds + Star Anise + Almond Milk + Cumin & Coriander + Curry Leaves
While there is a lot more going on here, the above components create the flavour foundation of this curry.
Pumpkin: sweet red pumpkin or butternut squash work best in this recipe. You can also try a variation with green pumpkin.
Ginger: sharp, pungent and citrusy ginger is great for pairing with sweet mellow pumpkin.
Mustard seeds: milder yellow mustard seeds are a great way to add a little heat to the gravy along with just a hint of bitterness.
Star anise: while complementing the pumpkin with its sweetness and warmth, the licoricey taste of star anise gives the dish a fresher feel. It also shares citrusy notes with ginger.
Almond milk: an alternative to more usual coconut milk or cream, almond milk offers a subtle nutty taste with little less sweetness, making it a better, more balanced choice for pumpkin.
Cumin and Coriander: this is a classic duo in a vast majority of curry masalas. Fresh and floral coriander is paired with earthy, slightly pungent cumin to form the backbone of savory blends.
Curry Leaves: a staple in Sri Lankan cuisine, these plump, meaty leaves have a mild fragrance that turns into a stronger, musky and herbaceous aroma when bruised or sliced.
Other Ingredients:
There is an array of supporting ingredients that help create a more robust flavour profile. Cinnamon will work great for those who prefer it on a slightly sweeter side. Garlic and red onions or shallots are often used together with ginger as the base for many Indian curries. Turmeric will add distinctive earthy notes and deepen the colour – it should be used sparingly though as its bitterness can easily overpower the dish. Fresh coriander leaves add visual vibrancy and a fresh, aromatic finish. Roasted almonds accentuate the nuttiness of almond milk and add an appetizing crunch.
Preparation tips for pumpkin curry:
- In this recipe, the aromatics and some of the spices are roasted beforehand. Both burn easily so you need to keep the heat on medium-low and watch them closely.
- Keep an eye on the pumpkin, too. Depending on the type, cooking times may vary but it tends to get done faster than you think! Overcooked pumpkin will be mushy (doesn’t affect the flavour though).
Serving suggestions:
You will want to make the most of the thick, indulgent gravy – so serve your curry over rice, naan or with a freshly fried paratha.
Looking for more pumpkin recipes? Try the all time favourite Butternut Squash and Prawn Soup or Butternut and Chorizo Pasta!
Pumpkin Curry with Almond Milk
Equipment
- 1 non-stick medium pot or casserole
Ingredients
- 250 g pumpkin cubes see notes
- 2 tbsp olive or coconut oil
- 1/2 tsp yellow mustard seeds
- 1 whole star anise
- 1 cinnamon stick
- 2 garlic cloves thinly sliced
- 3cm piece of ginger grated
- 1 shallot or red onion thinly sliced
- 8-10 curry leaves thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp salt
- 1/3 tsp ground turmeric
- 200 ml almond milk
- Fresh coriander leaves for garnish
- Roasted almonds for garnish
Instructions
- Have all your ingredients lined up ready.
- Heat oil to medium.
- Add mustard seeds, star anise and cinnamon stick. Fry for a few seconds until the seeds starts to pop.
- Immediately add sliced onions, garlic and ginger. Cook for a minute or two.
- Add sliced curry leaves and cook for another minute.
- Add the ground spices (cumin, coriander and turmeric), salt and stir to combine.
- Add the pumpkin and move around to coat the chunks with the oil and spices.
- Pour in 200ml almond milk. Bring to boil, lower down the heat and simmer for 10-15 minutes or until the pumpkin is done to your liking.
- Remove from the heat and let rest for 5-10 minutes to thicken the gravy.
- Serve sprinkled with fresh coriander and roasted almonds alongside white rice or a paratha bread.
Notes
- You can use any sweet red pumpkin or butternut squash in this recipe.
- If you are used to cooking with spices, try swapping shallots and garlic for a pinch of asafoetida.
- You can use coconut milk or cream instead of almond milk.
- Ready curry can stay in the fridge for a day or two. Freezing is not recommended out of concern for the texture of defrosted cooked pumpkin.
