Punchy Pumpkin Curry

Punchy Pumpkin Curry

Pumpkins are used in dishes across India, especially Southern India and this punchy pumpkin dish will be loved by meat eaters too! Rustic and hearty, this recipe is full of mustard seeds, curry leaves, ginger, coriander and cumin. This warming dish is sure to be the perfect dinner on a chilly October night.


  • Heat your oil in a large, non-stick pan over a medium heat and add your cumin, mustard seeds and curry leaves, stirring for 30 seconds before adding onion and chilli and frying for a further 5 mins.
  • Add your garlic and ginger and cook for a minute until fragrent. Add the rest of your spices, a tsp of salt and add your pumpkin wedges.
  • Give a stir to fully coat before adding tomato paste, Arla Cravendale, mango chutney, lime juice and 400ml water. Give a stir, cover and simmer for 30mins until your pumpkin is cooked through.
  • Stir through your coriander and serve alongside your favourite curry accompaniments for a hearty, warming dish this Winter!

Opt for a sugar pumpkin or another flavorful variety rather than decorative pumpkins used for carving, as the latter tend to be less sweet and more watery.


You can balance the sweetness of the pumpkin with a bit of acidity, which can come from tomatoes or a splash of citrus like lime juice. You might also consider adding a bit of coconut sugar or honey if the pumpkin isn’t quite sweet enough.


Vegetable oil
50 ml
Cumin seed
1 tbsp
Yellow mustard seeds
1 tbsp
Curry leaves
Large white onion peeled and cut into wedges
Red chillies finely chopped
Garlic cloves sliced
Ginger peeled & roughly chopped
5 cm
Ground coriander
1 tbsp
Ground turmeric
1 tsp
Garam masala
1 tbsp
Kashmiri chillies
1 tsp
Pumpkins peeled & cut into chunks
700 g
Tomato paste
2 tbsp
Arla Cravendale Whole milk
100 ml
Mango chutney
2 tbsp
Freshly squeezed lime juice
1 Large handful of fresh coriander roughly chopped