- 1 kg pumpkin, peeled and seeds discarded
- 1 small cinnamon stick (2.5cm)
- 2 green chillies split lengthways
- 15 curry leaves
- ¼ teaspoon fenugreek seeds
- ½ teaspoon ground turmeric
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon red chilli powder
- 1 teaspoon mustard seeds
- 8 -10 black peppercorns
- 3 tablespoons desiccated coconut
- 200ml coconut milk
- 2 tablespoons vegetable oil
- 1 small red onion finely chopped
Vegan Kaddu Ki Subzi (Pumkin Curry)
Vivek Singh
6th January 2022
Vegan Kaddu Ki Subzi (Pumkin Curry)
20 min
My Kaddu ki Subzi curry is a simple and delicious dish made with pumpkin, coconut, curry leaves and chilli. It’s perfect for autumn and during the Hindu festival Navratri in India, this is one of several vegetarian dishes that people make through the nine days of abstinence and the first and last day of fasting. Pumpkin is a versatile seasonal ingredient, and one you can use in a lot of dishes, from pickles (my mother’s recipe for sweet pumpkin pickle is my favourite) to curries. In a time when we are looking to waste less, let’s not just carve pumpkins this Halloween let’s eat them!
Ingredients
Method
Chop the 1kg of peeled pumpkin into 4cm cubes.
Place in a pot along with a small cinnamon stick, 10 curry leaves, ¼ teaspoon of fenugreek seeds, ½ teaspoon of ground turmeric, 2 teaspoons of sugar, ½ teaspoon of salt, ½ teaspoon of red chilli powder, 2 split green chillies and 400ml of water.
Bring to the boil, then cook uncovered for 12-15 mins until the pumpkin becomes tender but not mushy.
Meanwhile, for the paste, blend together 1 teaspoon of mustard seeds, 10 black peppercorns, 2 tablespoons of desiccated coconut and 200ml of coconut milk. Pour this into the boiled pumpkin and allow to simmer for a few minutes until it thickens.
Taste for salt and turn off the heat when ready to serve.
In a separate small frying pan, heat 2 tablespoons of vegetable oil until smoking, then add 5 curry leaves. Watching the pan as they start to shrivel and crisp, add in 1 finely chopped red onion and fry until they turns a light pink
Add in 1 tablespoon of desiccated coconut and fry until crisp and golden in colour.
Sprinkle on top of your curry as a garnish and serve with rice.
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