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Pumpkin Curry

Today is the first day of fall, and what better way to ring in the new season than with a warming pumpkin dish, especially as pumpkins are so emblematic of the season! Here is a recipe from a partner site, Forays into Food. If you don't have all the spices, feel free to play around, and the vegetables are open to mixing and matching as well as swapping out. A cup of red lentils works well in this dish too! The spices in this are designed to play off each other, with the Aloha Spiced Cacao adding a deeper note, and the lemon juice brightening the whole dish. We hope you like it!


2 tsp mustard seeds

2 tsp cumin seeds

2 tsp fenugreek seeds

2 tbsp peanut oil

a handful of dried orange peel

1/4 - 1/2 pumpkin (small), cubed

1 red onion and 1 white, diced

1 head of garlic, sliced

1 large knob of ginger, peeled and diced

2 long red chillis, sliced

1 tbsp red curry paste

1 courgette

2 carrots

1 red pepper

1/4 - 1/2 white summer squash

1 tsp cinnamon

1 tsp urfa biber (Turkish pepper)

1/4 tsp cloves

2 tsp cumin

3 c water

2 tsp Aloha Spiced Cacao

Juice of 1/4 lemon

1) Heat oil in a pot. Add seeds and orange peel. Cook until the spices are fragrant and the mustard seeds start to pop.

2) Add onions, garlic and ginger to the spices and cook until translucent, then add the pumpkin. Turn the heat down and, adding 2 cups of water, simmer gently for about 20-30 minutes.

3) Add other ingredients except for lemon juice and simmer further until vegetables are tender.

4) Add lemon juice 5 minutes before dishing. Serve over rice and eat hot.

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