This sweet and spicy pumpkin curry cooks cubes of pumpkin with onions, tomatoes, Kashmiri chilli and warm spices, sweetened with jaggery, then finishes it with a sizzling tadka of mustard, fennel, cumin and nigella seeds, curry leaves and dried chillies.
It’s a vegetarian curry that Aamna serves with rice. The pumpkin cooks gently for about 45 minutes until tender but not mushy.
Why this recipe works
- Jaggery. Four tablespoons bring out the pumpkin’s natural sweetness and balance the chilli.
- Spices rubbed on the pumpkin. Every cube is coated before it goes into the pan.
- A big tadka. Four whole spices, onions, curry leaves and dried chillies in oil and ghee give a bold, aromatic finish.
Tips for the best pumpkin curry
- Cut small, even cubes. They cook at the same rate.
- Check the pumpkin as it cooks. You want it tender, not falling apart.
- Wait for the mustard seeds to pop. That’s when the tadka is ready for the onion.
- Making it vegan? Leave out the ghee and use a little more oil in the tadka.
What to serve with pumpkin curry
Serve with rice, chapati or naan. For more vegetarian curries, try our Kerala mango curry, Bombay aloo or dalcha.
Pumpkin Curry FAQs
Which pumpkin is best for curry?
Any firm-fleshed pumpkin or squash works. Butternut squash is a good, easy-to-find swap.
Is pumpkin curry vegetarian?
Yes. It uses a tablespoon of ghee in the tadka, so swap that for oil if you want it vegan.
How long does pumpkin curry take?
About 1 hour 5 minutes, including 45 minutes of gentle cooking.
Can I use brown sugar instead of jaggery?
Yes. Brown sugar gives a similar sweetness.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Sweet & Spicy Pumpkin Curry
Spicy Pumpkin Curry. This dish perfectly balances sweet and spicy flavours, making it a delightful addition to any meal.
Ingredients
The Pumpkin Curry
The Tempering
Instructions
Preparing the Pumpkin
-
Remove the seeds and peel the pumpkin. Chop it into small cubes.
Mixing the Spices
-
In a bowl, combine red Kashmir chili powder, turmeric, dhania jeera, garam masala, salt, garlic paste, and ginger paste.
-
Mix well to ensure even distribution of the spices.
Cooking the Onions and Tomatoes
-
Heat 1/2 cup of oil in a pan over medium heat.
-
Add the chopped onions and sauté until translucent, about 5-6 minutes.
-
Add the slit green chilies and fry for another minute.
-
Add the chopped tomatoes and cook for 5 minutes until they soften.
Adding the Pumpkin
-
Reduce the heat to medium and add the spiced pumpkin cubes to the pan.
-
Mix well and cook for about 5 minutes to allow the Flavors to meld.
Adding Jaggery and Water
-
Add 4 tablespoons of jaggery to the pan. Stir well to ensure the jaggery melts and incorporates into the curry.
-
Pour in 1 cup of water, mix thoroughly, and reduce the heat to medium.
-
Cover the pan with a lid and cook for 45 minutes, checking occasionally to ensure the pumpkin is cooked but not too soft.
Preparing the Tempering
-
In a separate pan, heat 1/2 cup oil and 1 tablespoon ghee over medium heat.
-
Add mustard seeds, fennel seeds, jeera, and nigella seeds. Braise until the mustard seeds pop and the spices release their aroma, about 3 minutes.
-
Add the sliced onion and fry until golden brown.
-
Add curry leaves and dried chilies, frying for another minute.
Finalizing the Curry
-
Pour the prepared tempering directly into the pumpkin curry.
-
Mix well to combine all the flavours.
Garnishing and Serving
-
Garnish the curry with fresh chopped coriander.
-
Serve hot with rice.
Cooked this? Let us know
No ratings yet. Be the first.
More Burmese recipes
See all
Burmese Braised Beef Curry (Amè Hnat)
Amè hnat, a traditional Burmese braised beef curry: marinated beef cooked slowly until meltingly tender.
Buu Thee Kyaw: Crunchy Burmese Fritter
Burmese marrow fritters in a spiced gram flour batter, fried until crunchy. A popular Burmese street snack.
Mohinga: Burmese Fish Noodle Soup
Mohinga, Burma's national dish: a fragrant fish and lemongrass soup with rice noodles and crunchy toppings.
