Pumpkin curry

Janet Brinkworth's tongue-tingling, meat-free curry makes a light yet warming supper
By Janet Brinkworth
Pumpkin curry
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 tbsp olive oil
  • ½ tsp ground green cardamom
  • ½ tsp fennel seeds
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • 5 cm ginger, finely chopped
  • 2 clove garlic, finely chopped
  • 1 red onion, sliced
  • 700 g diced pumpkin
  • 800 g canned chopped tomatoes
  • 500 ml vegetable stock
  • 250 g fine green beans, trimmed
  • nann
  • 1 tsp kalonji or black onion seeds
  • ½ limes, juice only (optional)
  • basmati rice, to serve
  • naan breads, to serve


1. Heat the oil in a large pan and add the cardamom, fennel seeds, cumin and chilli powder. Fry for 2 minutes or so, until they become fragrant and begin to pop. Throw in the ginger and the garlic - the pan should really sizzle.

2. Add the onion and cook until softened. You'll have something that looks like a savoury marmalade.

3. Add the pumpkin, stir, then add the chopped tomatoes. Pour in the vegetable stock and mix well. Season to taste with salt and freshly ground black pepper.

4. Simmer the curry for 30 minutes. Stir in the green beans and cook for a further 5 minutes.

5. Before serving, sprinkle with kalonji (black onion seeds) and a squeeze of lime if preferred. Serve with boiled basmati rice and naan bread.

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