Last week, we went from 86°F to rainy, windy and cold in just 5 days. A hearty curry is therefore welcome.
So what do we have here? Tender jackfruit with roasted pumpkin chunks served with a creamy pumpkin sauce that is infused with spices, garlic, and ginger. Yep, it’s double pumpkin: chunks + sauce. Let’s get into this Indian inspired recipe!
It starts with the pumpkin. You roast one-half in the oven for about 25 minutes until just tender so you can cut it into chunks, and the other half for a full 45 minutes. The other half will be used in the sauce.
The flavorful sauce, which is actually the star of the recipe, gets its richness and creaminess from full-fat coconut milk. Spices like garam masala, turmeric, paprika, and fenugreek bring a ton of flavor. For a hint of heat, I highly recommend adding some ground chili as well.
To give the sauce a slightly sharp flavor I stirred in non-dairy yogurt, it mimics the tanginess you would get from heavy cream. You can use soy, coconut or almond milk yogurt, just make sure it is plain and unsweetened. Don’t have any yogurt in your fridge? Add a squeeze of lemon juice and you should be good!
When your sauce is ready, you fry some garlic and ginger, before adding jackfruit and pumpkin chunks. I slightly mashed the jackfruit with a fork to give it a “pulled pork” texture. Once your jackfruit is starting to brown, pour in the curry sauce and cook for a few more minutes, stirring to coat the jackfruit and pumpkin chunks with that utterly delicious sauce.
You can serve this comforting pumpkin curry as is, on a bed of rice, or with naans. It’s perfect for those chilly evenings when having a hearty meal is totally necessary. Grab a blanket, put on your favorite movie and enjoy!
Let me know in the comments if you try this recipe!
- 1 small pumpkin
- 1 cup full-fat coconut milk
- 5.3 ounces non-dairy yogurt (optional)
- 1/2 cup water
- 1 tsp garam masala (more to taste)
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp ground fenugreek
- 1/4 tsp chili (optional)
- 1 tsp maple syrup
- 1/2 tsp salt
- 1 tbsp oil
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 20-ounce can young green jackfruit, drained and rinsed
- to serve: fresh parsley, rice, or naan
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash the pumpkin, cut it in half and scrape out the seeds. Brush the pumpkin with olive oil, sprinkle with salt and place it cut side down on the baking sheet.
- Roast one half for about 25 minutes, remove from the oven and cut it into 1-inch chunks. Set aside.
- Continue roasting the other half for 45 minutes. Once very soft, remove from the oven, let cool a few minutes and discard the skin. Place the pumpkin flesh in a blender with the coconut milk, non-dairy yogurt, water, spices, maple syrup, and salt. Blend on high speed until very smooth.
- Heat the oil in a large skillet over medium heat. Once hot, add garlic and ginger and cook until garlic is soft, about 3 minutes. Add pumpkin chunks, jackfruit and cook for another 5 minutes, stirring regularly to make sure it doesn’t stick to the bottom.
- Pour in the pumpkin sauce and stir to coat. Let simmer for 5-7 minutes, adding more water if needed until it reaches a thick, yet creamy consistency. Tastes and adjust seasonings if needed.
- Serve warm on a bed of rice, or as is. This curry will keep for up to 3 days in the refrigerator.
- Serving Size: 1
- Calories: 246
- Sugar: 5.6g
- Fat: 13.3g
- Carbohydrates: 29.4g
- Fiber: 11g
- Protein: 4.3g