Kaddu ki Sabzi – North Indian Pumpkin Curry with Mustard Seeds for Thanksgiving

A creamy North Indian pumpkin curry with chickpeas, toasted cumin and mustard seeds, served with basmati rice. A hearty vegetarian dish that makes a good alternative to the classic Thanksgiving roast on the table.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 800 g Hokkaido pumpkin
• 2 pc red onions
• 3 pc garlic cloves
• 2 tsp ginger, freshly grated
• 3 tbsp cooking oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp coriander seeds, ground
• 0.5 tsp chili powder
• 400 g chopped tomatoes
• 1 can chickpeas, drained
• 300 ml water
• 1 pc lemon, juice
• 1 bunch bunch fresh coriander
• 200 g basmati rice
• salt
• pepper

Method

1. Peel the pumpkin, remove the seeds and cut into cubes about 2 cm in size. Finely dice the onions and finely chop the garlic.
2. Rinse the rice in a sieve under cold water until the water runs clear. Bring to a boil in a pot with about 400 ml water and a pinch of salt, then simmer covered over low heat for about 12 minutes and let stand for 5 minutes.
3. Heat the oil in a large, heavy pan over medium heat. Add the cumin and mustard seeds and toast until the seeds are fragrant and the mustard seeds begin to pop.
4. Add the onions and fry until golden brown, about 6 to 8 minutes. Add the garlic and ginger and toast for one minute.
5. Stir in the turmeric, garam masala, coriander and chili powder and toast briefly until the spices are fragrant. Add the tomatoes and simmer for 5 minutes.
6. Add the pumpkin cubes and 300 ml water, bring to a boil and simmer covered over low heat for about 15 to 20 minutes until the pumpkin is tender. Stir occasionally.
7. Stir in the chickpeas and heat for another 5 minutes. Season with salt, pepper and lemon juice.
8. Coarsely chop the coriander and sprinkle over the curry. Serve with the basmati rice.