Pumpkin Curry

Hey Sackville Girl!! We had this dish with your Dal Dal. What a wonderful meal we had. I must say that the sauce was so yummy and the coconut milk thickened it up nicely. I followed your recipe to the letter. My daughter who loves curries but as long as they aren't to hot, just adored this one. We decided to keep this recipe as a regular on our weekly menus. We have a pumpkin vine growing in our back yard so you can be assured that we will be using this recipe alot once the pumpkins start to ripen. If you have any more lovely recipes like this one hanging around please post them. :-) cheers Chris

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hey, i made this recipe last night and really enjoyed it. I agree with the comments saying it 'needed something' so i added some fresh coriander and spinach just before serving. Definitely livened it up a bit. yummy...I also fried the spices with the onion garlic and chilli first - love the smell doing it this way! To make it a little lower in saturated fat i only added half the coconut milk and topped it up with veggie stock. worked well. will make again.

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I just have 1 thing to say regarding this recipe ..superb !!

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We Love Curry, but we thought this one was okay. Sorry I can't think of how to make it better, but maybe a little sweeter. Thanks for the dinner.

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I used Trader Joe's 1/3 reduced coconut milk and the curry/tumeric flavor was too overwhelming. I added some sugar to make it edible. Definitely not like Osha's Pumkin Curry, which I love!

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Thank you, Sackville. We enjoyed this one. We did brown cubed boneless/skinless chicken breast in the pan before adding pumpkin & onion, and next time we will add the mushrooms at the last minute (to retain more texture.) We will also add carrots at the point of the onions, and include snow peas, baby corn and possibly water chestnuts at the end with the mushrooms. Finally, we'll 1/2 the turmeric and double the curry powder (maybe even use a curry paste). Thanks for helping us get our curry feet wet! :-)

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I loved this receipe! Really easy to make and even my friends with curry expertise were impressed

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This was very easy to make and very tasty.

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I made this recipe witha bit much water so I mushed it upand turned it into a pumpkin curry soup. It still tastes delicious.

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This recipe is great. My vegetarian / gluten-free sister requests it all the time. I love the pumpkin in it. My husband likes the sauce but not the pumpkin. I use a can of sliced mushrooms in place of the mushrooms and a can of green chilie papeers. I also use about 1/4 tsp of ground ginger since I never have fresh on hand.

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Great recipe with nice lively flavours. :) To lighten it up and lower the fat I used one can of evaporated milk with a 1/2 tsp coconut extract.. that almost completely elliminates the fat and tastes just as good! Thanks for the great recipe Sackville.

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We really enjoyed this recipe. Like some of the other reviews we doctored up the recipe a bit. We added some additional Indian spices, and some cauliflower. This recipe is a really good foundation for a fabulous curry. Have fun with it and don't be afraid to try different ingredients in it.

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This was good! Quite hot; I used 1-1/2 teensy chilies of each color and it was still nicely spicy. Great way to use up some of the jack-o-lantern:-) I had fresh firm mushrooms which soaked up taste amazingly. It didn't exactly have the complexity of flavour I'm used to in a curry but the leftovers will not go to waste! Thanx!

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This was ok, a bit too hot. It definitely needs the raisins to create some balance. I omitted the mushrooms and used 3 total chilies instead of 4. Also, did not need to add water at all, I think had I used water, it would have been too soupy for my taste. Don't know if I will make this again.

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This curry was delicious. I used a sweet pumpkin (a Kent) and the flavour of this 'made' the curry. I used only 1/2 teasp of hot chilli powder to tone down the heat significantly, and to speed up the making I used bottled minced garlic and bottled ginger. Had no curry powder so put in a teasp of Balti Curry Paste instead. Ate this with Butter Chicken Curry, Rice and Puppodums. Yummo. Will definitely do again.

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We tried this recipe the other night and it was very bland. I tried adding cumin and garam masala and that was pretty much the only flavor (other than the mushrooms) that we could pick out. :(

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This is so delicious! I was given a small green-variety pumpkin and was wondering what to do with it. This recipe turned out perfectly, and even my husband loved it (he's quite picky). It reminded me of home.

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Thanks for sharing this recipe, Sackville. It turned out to be very tasty. I made a few variations due to pantry limitations: habaneros instead of red & green chilies, added a couple of cardamom seeds, no turmeric available so chopped up a fresh tomato and threw it in for colour, served over rice with mango chutney and fresh sliced cucumber. What you've provided here is a great curry base which isn't lmited to pumpkin as the main ingredient - I bet it would work smashingly with potato, cauliflower, chicken, or anything else that takes our fancy. Thanks again!

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After reading the first 3 reviews, i decided to try out this recipe...unfortunately it hasn't turned out be superb as the reviewers have stated...

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I can't believe how simple this recipe was to make and with such a great result. The eye-appeal is brilliant, it makes your kitchen smell wonderful, it tastes great and is healthy as well. I used a butternut squash as it isn't pumpkin season with no problems at all. The only thing I did different was to add about 1 tsp of Korma curry paste as I felt it needed a little bit of something extra. Just like some of the other reviewers mentioned my sauce didn't really thicken much, eventhough I did use normal coconut milk and not the light variety, but that didn't bother me much at all. Thanks for sharing this great recipe! :D

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