Introduction
Pumpkin Kofta Curry is the ultimate fall-flavored comfort food. Soft, flavorful pumpkin dumplings are simmered in a rich, coconutty curry sauce with warm spices. It’s a delicious way to enjoy seasonal pumpkin.
About the Recipe
You’ll want to add this pumpkin curry to your regular rotation. The combination of pumpkin koftas with a delicately-spiced tomato-coconut sauce is just divine. It has an incredible blend of flavors and textures that really satisfies.
Why You’ll Love This Recipe
Where do I start? The crispy outer layer of the tender kofta dumplings gives way to a melt-in-your-mouth interior. They’re simmered in a curry sauce so rich and creamy, you’ll want to lick the bowl. Bursting with layers of spice from the garam masala, turmeric, chili powder and more. It’s an aromatic, hearty meal that satisfies down to the last bite. Plus, it’s secretly healthy thanks to all those veggies.
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Cooking Tips
For the fluffiest koftas, don’t overmix the batter. Fry them gently until deep golden, resisting the urge to move them around too much. Let the sauce simmer for a few minutes after adding the koftas to let the flavors meld.
Serving and Storing Suggestions
This curry makes a hearty vegetarian main course. Serve it over basmati rice or with fresh naan for scooping up every last bite of sauce. Leftovers keep well for 3-4 days in the fridge. You may need to add a splash of water/coconut milk when reheating. Serves 4, ready in about 1 hour.
Similar Recipes
Pumpkin Kofta Curry
Ingredients
For Curry
- 2 cups Coconut Milk
- 1 cup nicely beaten Curd
- 100 gms Tomatoes (grated)
- 1 tsp Ginger and Garlic paste
- 1 Onion (big, grated)
- 1/2 tsp Garam masala
- 1 tbsp Dhania-Jeera powder
- 1/4 tsp Turmeric powder
- handful of Coriander leaves
- Salt and Chilli powder to taste
For koftas
- 1/2 kg peeled and grated Pumpkin
- 3 tbsp tblsp Wheat flour
- 1 Onion (small, minced)
- 1/2 tsp Ginger (minced)
- 1 Potato (small)
- 1 Cauliflower (small)
- 1 Carrot (small)
- 2 tbsp Peas (boiled)
- Salt to taste
- Soda Bicarbonate (a pinch)
Instructions
- Chop the vegetables very finely.
- Mix all the kofta ingredients together along with enough water to form thick batter.
- Drop teaspoonfuls of batter in smoking ghee and fry to a golden colour.
- Heat 3 tblsp of ghee and fry mustard, fenugreek, cumin seeds and hing.
- Add onion, ginger, curry leaves and fry till soft.
- Add tomatoes, spices and salt.
- Fry till the ghee oozes out, then put in curd beaten with 4 cups water and mixed with gramflour.
- Add salt, turmeric and chillies.
- Bring slowly to a boil, reduce heat and simmer gently for 5 minutes.
- Add the koftas.
- Simmer till curry turns a little thick.
- Garnish with coriander leaves and sprinkle garam masala on top.
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Frequently Asked Questions
Can I use canned pumpkin puree?
Fresh pumpkin works best for the soft, pillowy texture of the koftas. But you can substitute an equal amount of canned pumpkin puree if needed. Just be sure to drain off any excess liquid first.
How spicy is this curry?
This curry has a very mild, kid-friendly level of heat from the chili powder. You can easily adjust the spice level to taste by adding more chili powder or chili flakes. Or serve with hot sauce on the side for guests to spice it up themselves.
Can this be made vegan?
Yes, just omit the yogurt from the sauce. Use coconut milk or plant-based yogurt for a vegan-friendly version.
I don’t have garam masala, what can I use instead?
No problem. Garam masala is a blend of warm spices like cumin, coriander, cinnamon, and cloves. You can either leave it out or substitute a bit of curry powder or chili powder instead.
Is this curry freezer-friendly?
Surely. This pumpkin curry freezes beautifully. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop, adding a splash of liquid as needed.
