Pumpkin in India and My Pumpkin and Carrot Curry with Chilli Rice.

We have just had Halloween, and coming up my friends in the United States will be celebrating Thanksgiving, so it seemed fitting to share with you another great favourite vegetable of mine - Pumpkin.

Like the aubergine, (in my previous post,) pumpkin - Kaa Doo in Hindi or dudhi in Goa, is vastly available for sale at the markets and by the roadside.

Like the aubergine, (in my previous post,) pumpkin - Kaa Doo in Hindi or dudhi in Goa, is vastly available for sale at the markets and by the roadside.

Two pieces of pumpkin weighing approx. 600g costs me 15 Rupees, (0.15p / 0.23 cents)

However, this cheap, nutritious, vegetable is yet another example of never being able to find it on the menu in a Goan restaurant.  In spite of that, there are many Indian recipes for pumpkin.

 In South Indian Udupi cuisine, (dishes made primarily from grains, beans, vegetables, and fruits,) pumpkin makes a regular appearance, in curries.  Cooked with butter, sugar and spices in a dish called kadu ka halwa. Pumpkin is also used to make sambarin a lentil based vegetable stew, based on a broth made with tamarind prepared with ground coconut and coconut oil as its base.

Therefore, over the next few posts, I will share with you some of my favorite quick and easy recipes I love to cook that include pumpkin.  

Starting with My Pumpkin & Carrot Curry with Chilli Rice

The spicy rice complements the sweetness of the pumpkin and carrot.

When I cook the curry for four as a side dish, I serve it with stir-fried beef and the chilli rice.  For two I half the ingredients.

Pumpkin and Carrot Curry

Serves 2 as a main meal / 4 as a side dish

150ml vegetable stock       2 chopped garlic cloves       1/8 teaspoon lemon juice      1 fresh chilli deseeded and chopped      4 carrots cut into chunks      225g cubed pumpkin     2 tablespoons veg oil         2 large spring onions finely sliced      1 1/5 – 3tbsp yellow curry paste (according to taste)      400 ml coconut milk      4-6 basil leaves Or Thai basil if you can find it

Pour the stock into a large saucepan and bring to the boil.

Add half the garlic, lemon juice and chilli.  Simmer for 5 minutes.

Add carrots and pumpkin.  Simmer until tender.

While vegetables are cooking, heat the oil in a frying pan and fry the spring onions, remaining garlic for 3 minutes.

Add the curry paste and fry for 2 minutes.

Stir the spring onion mixture into pumpkin and carrots.

Add coconut milk and basil.

Simmer for 2-3 minutes.

Chilli Rice

Serves 4

2 tablespoons veg oil      5 spring onions sliced      55g green beans trimmed and quarter.

1-2 (depending on spiciness) fresh red chilli deseeded and sliced      225g basmati rice

600ml vegetable stock.

Heat the oil in a pre-heated frying pan.

Add the spring onions, green beans and chilli.  Fry over a medium heat for 2 minutes.

Add the stock and bring to the boil.

Reduce the heat and simmer gently for 15 minutes until rice is tender.  Stirring occasionally.

Add more stock if needed.