Kaddu (Pumpkin) Curry

I have to be honest, when I was a child Kaddu was something I avoided in our home. It just seemed boring and was also a vegetable, so it was definitely on the no-go list. As I’ve gotten older it’s become something I really look forward to. Between my dad and my uncle’s gardens there is always a wealth of butternut squash to be shared toward the end of the summer months. It seems so rewarding to grown your own squash, cook it and feed your family with it. Even as an adult, I always ask my dad to peel and cut the butternut squash. It just seemed like so much work and I was quite intimidating. Eventually I just had to suck it up and figure it out on my own. It doesn’t really matter how you get to the diced squash, just as long as you do right? If you are a perfectionist – this is a great tutorial on how to cut a butternut squash.  

Kaddu also reminds me of weddings. During a traditional hindu wedding week all dishes prepared are vegetarian. We don’t eat meat until AFTER the wedding day. So the perfect kaddu dish to me is always with puri. (deep fried dough/roti) However puri is not something we make often in our home. I prefer not to fry up my house, it’s also not the healthiest thing, but let me tell you. That first bite of puri with kaddu … an unforgettable moment in time during wedding festivities.

I hope however you pair your Kaddu that you enjoy it as much as I do!

Print Recipe

Kaddu (Pumkin) Curry

This easy one-pot, vegan pumpkin curry takes just 25 minutes to make. It can shine on it's own as an entrée or be an excellent vegetable side dish to any meal. In our home kaddu is always paired with fresh roti, but can easily be eaten with rice.

Course

Main Dish, Side Dish

Cuisine

Indo-Fijian, Vegan, Vegetarian

Prep Time

15 min

Cook Time

20 min

Servings

servings

Ingredients

• 2 pounds butternut squash equals about 5 cups
• 3 cloves garlic minced
• 6-8 curry leaves or 1 sprig
• 1 medium onion sliced
• 2 hot peppers sliced
• 1 teaspoon curry powder
• 1/2 teaspoon tumeric
• 1 teaspoon cumin
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek
• 1.25 teaspoon salt to taste
• 3 tablespoons oil
• 1/2 cup Water (optional)

Course Main Dish, Side Dish Cuisine Indo-Fijian, Vegan, Vegetarian Prep Time 15 min Cook Time 20 min Servings servings Ingredients 2 pounds butternut squash equals about 5 cups 3 cloves garlic minced 6-8 curry leaves or 1 sprig 1 medium onion sliced 2 hot peppers sliced 1 teaspoon curry powder 1/2 teaspoon tumeric 1 teaspoon cumin 1 teaspoon mustard seeds 1/2 teaspoon fenugreek 1.25 teaspoon salt to taste 3 tablespoons oil 1/2 cup Water (optional)

Instructions

1. To prepare, first start by cutting up the butternut squash into cubes. Mince the garlic using a mortar & pestle or garlic mincer. Cut the onion in half and then slice. Place the cumin, mustard seeds and fenugreek in one small bowl.

   
2. Start by heating the pot with oil. After about a minute, test if the oil is hot enough sprinkle in the cumin/mustard/fenugreek mixture. Once you notice the seed mixture start to pop/sizzle, your oil is hot enough.
3. Once the oil is hot, add onion and curry leaves to the pot. Let the onions sauté for about two minutes.
4. Add in garlic and sauté for another minute. Next add in the curry powder and tumeric and mix well. Fry the masala mixture with the onions/garlic for two minutes or until a golden brown.

   
5. Add in pumkin and salt. Mix everything in the pot really well and cover for 10 minutes. In 10 minutes check the mixture. The pumkin should be starting to melt, if the mixture looks a little dry (not much liquid) add in the 1/2 cup of water at this point. Cover again and cook for 20 minutes, occasionally stirring.
6. The end result will look mushy , some pieces melted and others may hold their shape. This is what you want! Just add some cilantro to the top and serve with roti or rice.

   

Recipe Notes

This perfect golden pumkin curry is the warmth you will need this fall!

Share this Recipe