Kaddu Ki Sabzi (North Indian Spiced Pumpkin Curry)
Soft cubes of pumpkin in a tangy, lightly sweet spiced onion and tomato gravy, a home style North Indian side that works as a main.
Made with Curry base sauce (onion and tomato) and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide, deep pan over a medium heat. Add the cumin, fenugreek and fennel seeds and the dried chilli. Cook for 30 seconds until the seeds sizzle and smell nutty.
0 min 30 s - 2
Add the turmeric, ground coriander and green chilli, then add the pumpkin straight away. Stir to coat in the oil for 2 minutes.
- 3
Pour in your ready made curry base sauce (see the base recipe) and 150 ml water. Add the salt and bring to a simmer. Cover and cook for 15 minutes, stirring now and then, until the pumpkin is tender.
15 min - 4
Uncover and cook for 5 minutes more, mashing a few pieces against the side of the pan so the sauce thickens.
5 min - 5
Stir in the amchur and half of your ready made garam masala (see the base recipe). Cook for 1 minute.
- 6
Finish with the rest of the garam masala and the fresh coriander. Serve with chapatis, rice or dal.
Tips
- Cut the pumpkin in even 2 cm cubes so it cooks at the same pace and keeps its shape.
- Fenugreek seeds are bitter if burnt. Cook them for 30 seconds only, then add the other ingredients.
- Mash a few pieces against the pan to thicken the gravy without any flour or cream.
Storing and freezing
Cool within 1 hour and keep covered in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through, adding a splash of water if it has thickened.
Questions
What can I use instead of pumpkin?
Butternut squash is the easiest swap and is easier to peel. Sweet potato also works but cooks faster, so check it after 10 minutes.
What is amchur and can I leave it out?
Amchur is dried green mango powder that adds a sour note. Replace it with a tablespoon of lemon juice stirred in at the end, or leave it out for a milder curry.
Is this curry vegan and gluten free?
Yes, as written. Every ingredient is plant based and gluten free, including the curry base and garam masala. Check spice labels in case of added fillers.
More made with curry base sauce (onion and tomato)
Masala Mussels with Coconut and Curry Leaf
GFDFEFMasala Shepherd's Pie with Peas and Spiced Mash
GFEFNFMachli Bhuna (Fish Bhuna)
DFEFNFChicken Vindaloo, Curry House Style
DFEFNFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.