Pumpkin Coconut Curry


An ode to Autumn. Fall is my all-time favorite season. Of course in Dubai you don't feel it as much as you do abroad - We're just going to ignore the fact that it's 30 degrees outside - okay? When I was in Montreal I used to love that euphoric feeling about the Autumn season -  All those fallen crunchy leaves and hearty cooking that comes along with it, Autumn is all about letting go... and the harvest i.e. All. Those. Pumpkins. (and apples - but that's a recipe for later). Which brings me to this curry. People often don't use Pumpkin with an indian spice blend. But it's just absolutely delish and so wholesome, warm, comforting and screams, Autumn! - So here goes:


Cooking Time: 45 minutes

4 tablespoons ghee
1 teaspoon black mustard seeds
1 small red onion, finely chopped
4 garlic cloves, minced
2 teaspoons grated ginger
1 teaspoon ground cumin
1 red chili, finely sliced
2 teaspoons garam masala
1 ½ teaspoons ground coriander
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon curry powder
3 curry leaves, bruised
1 tablespoon maple syrup
1 bunch coriander stalks, coarsely chop leaves for serving
1 tin coconut milk
Salted cashew nuts, lightly toasted
400g chopped and strained tomatoes (POMI)
1 kilo butternut squash chopped into cubes
Olive oil
1 can of cooked chickpeas (or cooked at home if you want to avoid any excess sodium)
Salt and pepper to taste
1 cup brown rice, cooked

  • On a baking tray, bake butternut squash drizzled with olive oil, salt and pepper until tender on an oven set at 190 degrees C. (about 30 mins)
  • In a pan with hot ghee, add mustard seeds and heat until they start to pop, add onion and sweat until soft. Add garlic, ginger, chili and coriander stalks. Cook further, stirring from time to time. Add salt, pepper and all spices, reduce the heat and cook for a further 2 minutes. Add chopped and strained tomatoes, coconut milk and softened pumpkin. Allow to come to a boil and then simmer for about 10 minutes.
  • Using 2 cups of water, cook the rice in a saucepan, season well.
  • To finish the curry, add maple syrup to taste and fold in chickpeas. Top with cashew nuts and fresh coriander. Serve warm.

This recipe is also included in the e-recipe book “Homey’s Guide To A Healthy Ramadan,” which was a campaign launched by the Beat Diabetes Initiative under the Landmark Group, to encourage people to substitute whatever ingredients and methods of cooking that they can, for healthier alternatives.

To learn more about my collaboration with the Landmark group, Beat Diabetes and Homey's Guide to a Healthy Ramadan:

Homey's Guide to a Healthy Ramadan  •  Mélange in the Press  •  Download the cookbook for free.