Spiced Pumpkin and Curry Leaf Kari

Spice up your Halloween with this Pumpkin dish


  • 3 tblsp ghee or sunflower oil
  • 500 g onions diced
  • 10 cloves (70g) garlic blitzed or finely chopped
  • 800 g peeled and cubed pumpkin
  • 400 g tin chopped tomatoes
  • 1 tblsp grated jaggery (belam, gur) or muscavado sugar
  • 100 ml warm water or (vegetarian) stock
  • handful of coriander leaves for garnishing
  • spice blend:
  • 1 tsp mustard seeds, whole
  • 1 1/2 tsp cumin seeds, ground
  • 1/2 tsp chilli flakes (to your own taste and heat tolerance!)
  • 3 tsp coriander, ground
  • 2 tsp dried channa dahl (blitzed)
  • small handful curry leaves (crushed)
  • 2 tsp powdered turmeric powder
  • 2 tsp green saffron’s garam masala
  • pinch salt (5g)


  1. Heat the oil in a heavy bottomed pan, on a medium flame. Add the mustard seeds and let them splutter and spit. (Be careful not to let the hot fat jump out, onto you!)
  2. Immediately, add the onions and stir for a minute or two then add the garlic and allow to sweat down and become soft.
  3. Then add the cumin, chilli flakes, coriander, channa dahl, curry leaves, turmeric, Green Saffron Garam Masala and salt. Stir to combine everything and cook for two or three minutes.
  4. Add the cubes of pumpkin, the tomatoes, jaggery (or muscavado) and the water (or stock) pop the lid onto your pan and allow it all to cook (covered) on a low heat for about 15 to 20 minutes, or until the pumpkin is lovely and soft to the bite.
  5. Sprinkle with the coriander leaves and serve immediately with mounds of Green Saffron’s Basmati rice, Naan breads or salted and baked ‘Golden Wonder’ potatoes.


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