Creamy pumpkin curry with suger snaps

This pumpkin curry is really just comfort food. So, that’s out. In fact, it remains one of my favorite vegetables to work with. The color is nice, texture and taste is mildly sweet but not too much. Combined with the spicy red pepper, the pumpkin comes out perfectly. A delicious winter dish! All I can say is make this pumpkin curry and let us know what you thought of it. Moreover, you can often find all the ingredients in medium to large supermarkets.

pumpkin curry

Ingredients for 4 people pumpkin curry

  • Half pumpkin in cubes
  • 4 cm ginger peeled and in small pieces
  • 150 gr sugar snaps
  • 2 tomatoes in small cubes
  • 1 sweet potato peeled into cubes
  • 400 ml creamy coconut milk + possibly some more coconut milk or water if you want a wetter curry.
  • 3 cloves of garlic
  • 1 lime

For the curry paste

Use a mortar

  • 8 cardamom pods
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • Little bit of olive oil (20 ml max)
  • Half a seeded red pepper

Pumpkin curry preparation

  1. Peel the pumpkin and chop into pieces. This is a job where a sharp knife really comes in handy! Therefore, sharpen your knives from time to time as well, prevents a lot of frustration in the kitchen. Also peel and dice the sweet potato and ginger. The tomatoes are best when you use fresh ones. Make it into medium-sized pieces. If you are short on time, you can also do pre-sliced canned tomatoes. Chop the garlic finely.
  2. Grab a frying pan and turn on the heat. Add the cardamom pods and wait until they bulge. Then remove them from the heat and let them cool. Next, open the cardamom pods. Remove the small seeds and grind them finely in the mortar.
  3. Then add all the spices and red pepper for the curry paste. Grind all ingredients well and mix.
  4. Now put a casserole or other thick-bottomed pan on the stove. Pour the oil into the pan and warm up.
  5. Put your curry paste in the pan, put on with the ginger and garlic. Fry for 2 min.
  6. Then add the pumpkin and sweet potato. Bake for at least 15 minutes over medium-high heat or until the sweet potato is soft. This also works well with the lid on the casserole.
  7. Then add the sugarsnaps. Fry them for 1 to 2 minutes. Next, pour in the coconut milk and the juice of 1 lime. Nice and easy: you can just squeeze the lime over the pan. Then simmer for another 10 minutes. Or longer if you use some larger pumpkin or sweet potato pieces. You can also add a little extra water if necessary.

Delicious with basmati rice or naan bread!

Fancy other curries? Then check out this delicious Thai curry or this green curry with sweet potato. No curry but pumpkin in the recipe? Then this recipe: pumpkin with quinoa is very tasty.