Spicy Pumpkin Curry

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Pumpkins contain the valuable orange nutrients alpha- and beta-carotene and lutein, Powerful anti-aging nutrients that protect against skin damage slowing the aging process.

Fat-Soluble carotenoids contained in pumpkin are needed to protect fatty areas in the skin, heart, eyes, brain, and liver.


  • 1 pound pumpkin or butternut squash, cut into 1-inch cubes
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 2 1/2 cups water
  • 7 ounces freshly grated coconut
  • 1 teaspoon cumin seeds
  • 1 tablespoon sunflower oil
  • 1 teaspoon black mustard seeds
  • 8-10 curry leaves
  • 2 small red chiles, split in half lengthwise
  • Sea Salt


  1. Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water.
  2. Bring to a boil and simmer gently for 6-8 minutes or until tender.
  3. Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds.
  4. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes.
  5. Remove from heat.
  6. In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry.
  7. Season and serve.

We tried this recipe with dried, grated, unsweetened coconut (available in health food stores), and it was delicious. Do not use sweetened shredded or flaked coconut.




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