Sweet Potato and Pumpkin Curry Recipe – Kids Friendly Recipe

I made this super delicious vegan curry for lunch and my family loved it, so I’ve decided to share the recipe with you too.

It’s a healthy dish, pumpkin contains carotenoid antioxidants that can help support a healthy immune system and sweet potatoes are rich in vitamin A, potassium which is necessary for normal blood pressure, and antioxidants that helps to nourish our immune system.

Sweet potato and pumpkin curry is very easy to make, you don’t need to do too much to prepare it and the final result is truly delicious!

Step by step Sweet Potato and Pumpkin Curry Recipe

Heat oil into a deep pan. Add cumin seeds, bay leaf, dried red chillies, cardamon, cinnamon and dried fenugreek leaves. Fry for few seconds until cumin seeds start to sizzle.

Now add all powder spices except for garam masala that we will add it later. Fry for 30 seconds.

Add chopped onions and fresh ginger, mix well and cook for 3 minutes, on medium flame, until onion gets soft.

Bring into the pan pumpkin, sweet potato and carrot, mix well and stir fry for 2 minutes. Add 1/2 cup water and cook uncovered for 5 minutes, on medium flame.

Now it’s time to add tomatoes, garam masala and salt. Stir and cook for 2 minutes, then add 1 cup of water and let it cook for 15 minutes.

Garnish with fresh coriander leaves.

Serve hot with chapatti/roti, parathas (we had it with palak paratha) or bread.

Sweet Potato and Pumpkin Curry Recipe – Kids Friendly Recipe

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

What you need

• 3 cups chopped pumpkin;
• 3 cups chopped sweet potatoes;
• 1 carrot, chopped;
• 2 onions, chopped;
• 2 tomatoes, chopped;
• 1 tbsp fresh ginger, grated;
• 1 bay leaf;
• 1-2 dried red chillies;
• 3 green cardamoms;
• 1 inch cinnamon;
• 1 tsp cumin seeds;
• 1 tbsp dried fenugreek leaves;
• 1 tsp cumin powder;
• 1 tbsp coriander powder;
• ¼ tsp turmeric powder;
• ½ tsp red chilli powder;
• 1 tsp garam masala;
• 1 and ½ cup of water;
• ½ tsp salt or as per taste;
• 2 tbsp fresh coriander, chopped;
• oil.

Method

1. Heat oil into a deep pan. Add cumin seeds, bay leaf, dried red chillies, cardamon, cinnamon and dried fenugreek leaves. Fry for few seconds until cumin seeds start to sizzle.
2. Now add all powder spices except for garam masala that we will add it later. Fry for 30 seconds.
3. Add chopped onions and fresh ginger, mix well and cook for 3 minutes, on medium flame, until onion gets soft.
4. Add pumpkin, sweet potato and carot, mix well and stir fry for 2 minutes. Add ½ cup water and cook uncovered for 5 minutes, on medium flame.
5. Now it's time to add tomatoes, garam masala and salt. Stir and cook for 2 minutes, then add 1 cup of water and let it cook for 15 minutes.
6. Garnish with fresh coriander leaves.

Notes

If you are preparing the curry for kids, reduce the chilli amount to make it kids friendly.

Nutrition Information

Serving size: 3-4

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