Malaysian Pumpkin Curry No ratings yet.


Indonesian Recipe: Pumkin Curry

A very flavorful Pumpkin Curry, which is influenced by Indian Cooking. Just perfect to make if you have some Pumpkin leftovers. This is a easy and nutritional side dish or it can also be eaten with just Rice or Bread.

Preperation: 15 minutes
Servings: 2
Cooking: 30 minutes
Category: Vegetarian
Total: 45 minutes
Cuisine: Malaysian


  • 4-5 cups Kabocha Pumpkin diced
  • 1 Onion chopped
  • 2 Cloves Garlic chopped
  • 1 tsp Ginger chopped
  • 10 Curry Leaves
  • 1 tsp Mustard Seeds (Black)
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Chili Powder
  • 1 tsp Curry Powder (Indian)
  • 1/2 tsp Salt or to taste
  • 3 tbsp Oil
  • 1 1/4 cups Water


  1. Heat 3 tbsp Oil and fry the Mustard Seeds for 1 minute on a medium – high flame
  2. Add the Curry Leave and fry again for 1 minute
  3. Add the Onions and fry for about 2 minutes until they turn slightly brown.
  4. Add Garlic and Ginger and fry for 1 more minute.
  5. Add Chili. Turmeric and Curry Powder, mix well and fry for about 30 seconds
  6. Add the diced Pumpkin, mix well and fry for a short time.
  7. Then add 1 1/4 cup Water and Salt, mix and bring to boil. Let it simmer on low heat until the pumkin is nice and tender. For about 25 minutes
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    Date: 09. January 2015

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