Pumpkin Curry with Greens

23 Oct

Pumpkins and squashes are in plenty with the arrival of Fall.  Pumpkins make their way to Halloween lanterns and adorn many homes.  Candles, soaps, and home accents showcase the gourd in all its glory.  Pumpkins are widely used in pies, breads, muffins, cookies, and all kinds of desserts.  It also finds its way into stews, soups, casseroles, and gratins.  Curry….not so much in the U.S. But, in some other parts of the world like India, pumpkin curry is common and since fresh pumpkins are available all year round, it is frequently eaten with rice or flatbreads.  Here is a simple and quick pumpkin curry with healthy chicory greens that can be eaten with some crusty bread or rice.  Chicory greens are slightly bitter and not as popular as spinach, kale, etc. You can use any of your favorite greens or prepare the curry without the greens; however, the bitter greens beautifully complements the sweet pumpkin. Turmeric lends a vibrant color and coriander and cumin bring a warm earthy taste to the curry.  Pumpkins are rich in beta carotene, giving it the bright yellowish-orange color. 

Ingredients I used for the curry:

2 cups pumpkin, cubed and boiled

1 cup chicory, finely shredded (use your favorite greens)

2 tbsp diced onion

2 tbsp diced tomato

1 clove garlic. minced

A small piece of ginger, minced

1/4 tsp coriander powder

1/4 tsp cumin powder

1/8 tsp chilli powder

1/8 tsp turmeric

1/8 tsp black mustard seeds

A pinch of salt

1/2 cup water

2 tbsp olive oil, divided 

Just follow these simple steps:

  1. Heat 1 tbsp olive oil in a pan and add diced onions, tomatoes, garlic and ginger. Cook until tender. 
  2. Add the spices (coriander, cumin, chilli and turmeric) and stir well.  Allow to cook for a minute.
  3. Add the chicory and stir until the chicory begins to wilt.
  4. Add the diced pumpkin and water.  Add salt to taste and cover.
  5. Cook for about 10 minutes until well combined.
  6. Heat 1 tbsp oil in a pan and add mustard seeds.  When seeds pop, add to the curry and stir.
  7. Variation: You can substitute coconut milk instead of water for a creamier curry.

Posted by on October 23, 2011 in Recipes, Vegetarian


Tags: ,

8 responses to “Pumpkin Curry with Greens

  1. Savory Simple

    October 23, 2011 at 1:55 am

    I am making this tomorrow for dinner, I think. I have all of the ingredients and I love a good curry! Everything just sounds and looks mouthwatering.

    • shaanthz

      October 23, 2011 at 2:06 am

      I hope you like it…let me know how dinner goes. A tip – increase the chilli powder if you like extra hot curry – I scaled it down to average. And, your blog is lovely, will check it out soon.

  2. tricia

    October 30, 2011 at 1:57 am

    Looks beautiful and simple enough to make, I am thinking of using Red Kuri squash instead. I love it’s taste and think a curry would meld well with it’s nutty savory flavor.

    • shaanthz

      October 30, 2011 at 2:42 am

      Red kuri squash would be great with curry flavors. Hope you enjoy it!

  3. spicebox travels

    November 12, 2011 at 5:21 am

    I adore pumpkin curries! Thanks for visiting my blog today. I am also in healthcare and started blogging on health related topics as you do, but it evolved into my food-only blog. Nice to see a kindred spirit!

    • shaanthz

      November 12, 2011 at 1:43 pm

      Thanks for stopping by. The way my blog views are going, my recipes seem to get more views than healthcare posts… surely is more popular than healthcare!

  4. Carolyn Chan

    November 12, 2011 at 3:57 pm

    Looks and sounds delicious!

    • shaanthz

      November 12, 2011 at 7:51 pm

      Thanks…I loved your blog, awesome pictures!


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