Indian Curry Stew with Pumpkin

Written by Kajsa IngelssonOctober 1, 2020

My momma bear is an amazing creature. A few years back, she decided to go backpacking thru India for three months. Sleeping on floors, living and eating the pure indian way, she came back a changed woman with a few new recipes up her sleeve. This pumpkin stew one of those recipes. It is very filling and as a bonus, it will taste even better the day after!

Indian Curry Stew with Pumpkin

4 servings, about 1 h

  • 1 yellow onion, finely chopped
  • 3 garlic gloves, minced
  • 1 red chili, minced
  • 2 tablespoons ginger, grated
  • 1 tablespoon oil
  • 1 tablespoon tomato puree
  • 1 can crushed tomatoes
  • 1 can coconut milk
  • 2 dl (1 cup) water
  • 1 dl (1/2 cup) dates, chopped
  • 1 small pumpkin, peeled and diced
  • 3 potatoes, peeled and diced
  • 1 small head of cauliflower, cut into florets

Indian Spice Mix:

  • 5 whole cloves
  • 1 teaspoon mustard seeds
  • 1 teaspoon cardamom seeds
  • 1,5 teaspoon turmeric
  • 2 teaspoons cilantro
  • 1/2 teaspoon cinnamon
  • Cashew nuts, rice and fresh cilantro, to serve

Get cooking:

  • Grind the all the spices in a spice grinder or mortel.
  • Heat up the oil in a big pot and fry the onion, garlic, chili, ginger and spieces until the onion is soft and fragrant, about 2,3 min.
  • Add the tomato puree and fry for another min.
  • Add crushed tomatoes, coconut milk, dates and water.
  • Let it boil on medium low heat for about 30 min.
  • Add the pumpkin and the potatoes.
  • Boil until the potatoes are soft. Add more water if needed.
  • Add the cauliflower and let it boil for another 5 min.
  • Salt to taste and serve with rice, cashew nuts and cilantro.