Pumpkin Curry

Pumpkins are high in fiber and low in calories, packing plenty of nutrients that include potassium, magnesium, and vitamins C and E. Pumpkins are one of the best sources of carotenoids, deep orange, yellow, or red-colored compounds that impart the characteristic color to pumpkins. Carotenoid-rich foods have disease-fighting properties and shown to reduce the rates of heart disease, cataracts, and macular degeneration.

This recipe for pumpkin curry incorporates chicory greens, which are slightly bitter and balance the sweetness of the pumpkin.

Ingredients for the curry:

2 cups pumpkin, cubed and boiled

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

¼ cup diced onion

¼ cup diced tomato

1 clove minced garlic

A small piece of ginger, minced

¼  tsp coriander powder

¼  tsp cumin powder

A pinch of cayenne pepper

A pinch of turmeric

A pinch of salt

½  cup water

1 tbsp olive oil


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, cayenne, 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.

Variation: You can substitute coconut milk instead of water for a creamier curry.



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