Spicy Pumpkin Curry

This pumpkin curry is a tangy, spicy curry with tomatoes, eggplant, cashew nuts and lots of spices. Perfect when pumpkins are in season. When they're not, potatoes or sweet potatoes are a good substitute.

All curry recipes on this site, you can assume, are Joe's. Raised by his curry-loving Dad, he constantly craves curry and spices. As a result, we always have a huge collection of spices to hand. Yes, this list of spices is long but if you do have a well-stocked spice cupboard, this curry is actually very quick to make. It's also surprisingly rich and satisfying.


2 tablespoons of sunflower oil
2 teaspoon of dried chilli flakes (or just one if you like it mild)
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1/8 teaspoon of asafoetida
2 400g/14 oz cans of chopped tomatoes
½ teaspoon of turmeric
2 teaspoons of ground coriander
2 teaspoons of ground cumin
2 cloves of garlic, crushed
2 teaspoons of grated ginger
2 teaspoons of sugar
1 teaspoon of salt
1 kg/2lb 3oz of pumpkin, cut into chunks
1 large eggplant/aubergine, cut into chunks
120g/4 oz/1 cup toasted cashew nuts

Method For The Pumpkin Curry

1. Heat the oil in a large saucepan over a medium heat.  Add the chilli flakes, mustard seeds, cumin seeds and asafoetida and stir.  When the mustard seeds start to pop (this should only take a minute or so), add the turmeric, coriander, ground cumin, garlic, ginger, sugar and salt.

2. Stir for a minute then add the tomatoes.

3. Bring to the boil.  Now add the chopped eggplant (aubergine) and pumpkin, lower the heat and simmer the eggplant and pumpkin curry gently for 20-30 minutes or until the vegetables are tender.

4. When the vegetables are cooked, turn off the heat and stir in the cashew nuts.
I like to serve this with some plain rice and some raita.

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