Pumpkin Kadoo Curry recipe


  • Pumpkin(cut into cubes) 500 g
  • Turmeric 1 tsp
  • Smoked paprika 1 tsp
  • Water 750 ml
  • Coconut(freshly grated) 200 g
  • Cumin seeds 1 tsp
  • Sunflower oil 1 tbsp
  • Black mustard seeds 1 tsp
  • Curry leaves 8-10
  • Red chilies(split) 2 small
  • Salt

Cooking Instructions

Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked parpika and the measured water.

Bring to the boil and simmer gently for 6-8 minutes or until tender.

Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds.

Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from the heat.

In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves and red chilies.

Stir and cook over a high heat for 1-2 minutes, then tip this mixture over the pumpkin curry.

Season and serve.

16 Apr 2018     287 views     NON-Vegetarian       Curries > Vegetables

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