Dairy-Free Kadoo Ki Subji (Pumpkin Curry)

Transform your weeknight meals with this hearty and flavorful Dairy-Free Kadoo Ki Subji (Pumpkin Curry), a comforting Indian recipe that's both wholesome and vibrant. Featuring tender chunks of pumpkin simmered in a spiced tomato-based gravy, this dish is elevated by the warm nuttiness of mustard oil and the earthy aroma of cumin seeds. Bursting with a harmonious blend of turmeric, red chili, and coriander powders, it offers a balanced heat and depth of flavor. Ready in just 45 minutes, this vegan pumpkin curry is the perfect pairing for freshly made roti or steamed basmati rice. Garnished with fresh coriander, it’s a simple yet satisfying plant-based meal that’s rich in antioxidants and naturally gluten-free. Perfect as a main dish or side, this easy recipe will add a touch of authentic Indian cuisine to your table!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams pumpkin
• 2 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 2 green chilies
• 1 tablespoon ginger, finely chopped
• 1 medium tomato, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon salt
• 200 milliliters water
• 2 tablespoons fresh coriander leaves, chopped

Directions

Step 1

Peel, deseed, and cut the pumpkin into small cubes of approximately 1 inch.

Step 2

Heat mustard oil in a heavy-bottomed pan over medium heat until it starts to smoke, then reduce the heat to medium-low.

Step 3

Add cumin seeds to the hot oil and let them crackle for a few seconds.

Step 4

Slit the green chilies and add them to the pan along with the chopped ginger. Sauté for about a minute until fragrant.

Step 5

Add the chopped tomato to the pan and cook until they soften, around 3-4 minutes.

Step 6

Stir in the pumpkin pieces, and add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the pumpkin evenly with the spices.

Step 7

Add water, increase the heat to medium, and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pan, and let the pumpkin simmer for about 20 minutes, stirring occasionally, until the pumpkin is tender and cooked through.

Step 9

Once the pumpkin is cooked and the curry has a thick consistency, remove the pan from heat.

Step 10

Garnish the kadoo ki subji with fresh chopped coriander leaves before serving.

Step 11

Serve hot with roti or rice for a complete meal.

Nutrition Facts

Serving size	(970.8g)

Amount per serving	% Daily Value*
Calories	482.5

Total Fat 31.3g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2408.1mg	0%
Total Carbohydrate 53.4g	0%
Dietary Fiber 10.5g	0%
Total Sugars 22.5g
Protein 9.6g	0%

Vitamin D 0IU	0%
Calcium 228.9mg	0%
Iron 11.1mg	0%
Potassium 2549.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 7.2%

Carbs: 40.0%