Seasonal local food recipe No.248 – Mauritian pumpkin curry

The Guardian Cook supplement had the 10 best pumpkin recipes this weekend.  I am going to try this delicious-sounding curry from Ivor Peters at

Serves 4
Preparation and cooking time: 40-45 minutes

3 tbsp vegetable oil
1 onion
2 garlic cloves, grated
3cm of fresh ginger, grated
2 green finger chillies, sliced lengthways
1kg pumpkin, diced
½ tsp salt
A dash of sugar
200ml water
1 tsp ground coriander
12 fresh curry leaves
2 sprigs thyme

In a large, lidded pan, heat the oil over a medium heat, fry the onion until blonde, tip in the garlic, ginger and chillies until they sizzle a little, browning at the edges.

Add the pumpkin chunks, season with salt, a touch of sugar and add the water. Cover and cook for 15 minutes until the pumpkin flesh has yielded.

Remove the lid and sprinkle in the ground coriander, curry leaves and thyme sprigs, cooking uncovered for another 10 minutes, reducing the pumpkin stew a little.

Eat with rice or a flatbread such as faratha or chapatti.

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