When you only have less than 30 minutes to prepare lunch or dinner, pumpkin and green peas curry is a fast yet tasty and healthy dish to put on the table.
Now days I am trying lots of recipes with pumpkin, I must admit that before moving to India I never imagined there are so many delicious dishes to make out of pumpkin. I used to have pumpkin only in pies and rarely soup, but now I’m fascinated about roasted spicy pumpkin and pumpkin curries. I have plenty more to learn about Indian cuisine and spices.
I noticed that pumpkin goes with almost all vegetables, specially when used in curries. The recipe I’m sharing today, use pumpkin and green peas but you can throw in whatever vegetable you like.
I have posted some time ago a Sweet potato and pumpkin recipe, another delicious curry, fast to make and very healthy. Take a look and try it, it’s really tasty and if you have kids, they will for sure enjoy it.
Step by step pumpkin and green peas curry recipe
In a non stick pan heat some oil. Add cumin seeds, mustard seeds, green cardamom, cinnamon and cloves. Fry for 1 minute, on medium flame, until the cumin seeds start to sizzle.
Now add chopped onion and garlic. Stir fry for 5-7 minutes until onion gets golden brown.
Add chopped tomato, salt and all powder spices. Mix and let it cook until tomato gets soft and mushy.
It’s time to bring the pumpkin and green peas into the pan. Stir fry for 2 minutes, then add water and adjust salt if necessary. Cover with a lid and let it cook for 15-20 minutes on medium flame.
Turn off the flame and garnish with fresh chopped dill or coriander leaves.
Serve hot with rice or bread.
- 1 and 1/2 cup pumpkin, cubed;
- 1/2 cup green peas;
- 1 onion, finely chopped;
- 4-5 garlic cloves, chopped or crushed;
- 1 tomato, diced;
- 2 green cardamoms;
- 1 inch cinnamon stick;
- 1/2 tsp mustard seeds;
- 1/2 tsp cumin seeds;
- 1 tsp coriander powder;
- 1/2 tsp cumin powder;
- 1/2 tsp garam masala;
- 1/4 tsp red chilli powder;
- 1/4 tsp turmeric powder;
- 1/2 tsp salt;
- 1/2 cup of water;
- 1 tsp chopped dill or coriander leaves, to garnish;
- oil.
- In a non stick pan heat some oil. Add cumin seeds, mustard seeds, green cardamom, cinnamon and cloves. Fry for 1 minute, on medium flame, until the cumin seeds start to sizzle.
- Now add chopped onion and garlic. Stir fry for 5-7 minutes until onion gets golden brown.
- Add chopped tomato, salt and all powder spices. Mix and let it cook until tomato gets soft and mushy.
- Bring the pumpkin and green peas into the pan. Stir fry for 2 minutes, then add water and adjust salt if necessary. Cover with a lid and let it cook for 15-20 minutes on medium flame.
- Garnish with fresh chopped dill or coriander leaves.
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