Soy-Free Kadoo Ki Subji (Pumpkin Curry)

Experience the vibrant, soul-warming flavors of Soy-Free Kadoo Ki Subji (Pumpkin Curry), a traditional Indian dish brimming with a perfect blend of sweet, tangy, and spicy notes. This comforting pumpkin curry is cooked in mustard oil for a rich, earthy aroma and flavored with bold spices like fenugreek seeds, cumin, and asafoetida. The natural sweetness of pumpkin is balanced beautifully with jaggery and tamarind paste, creating a harmonious depth of flavor. With its quick 15-minute prep and 30-minute cook time, this gluten-free and soy-free curry is an ideal choice for a wholesome weeknight meal. Serve it hot, garnished with fresh coriander, alongside roti, naan, or basmati rice for a hearty and delicious feast that’s rich in tradition and packed with nutrients. Perfect for anyone looking to explore authentic Indian vegetarian cuisine with a wholesome twist!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Pumpkin, peeled and diced
• 3 tablespoons Mustard oil or vegetable oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Fenugreek seeds (methi seeds)
• 0.5 teaspoon Asafoetida (hing)
• 2 Green chilies, finely chopped
• 1 inch piece Ginger, grated
• 1 tablespoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 1 tablespoon Jaggery or brown sugar
• 1 tablespoon Tamarind paste
• 250 ml Water
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Heat the mustard oil or vegetable oil in a large pan over medium heat until hot.

Step 2

Add cumin seeds and fenugreek seeds to the hot oil. Let them splutter for a few seconds.

Step 3

Add asafoetida, green chilies, and grated ginger to the pan, and sauté them for about a minute until the ginger is fragrant.

Step 4

Add the diced pumpkin pieces to the pan and stir well to coat them with the spices.

Step 5

Sprinkle coriander powder, turmeric powder, red chili powder, and salt over the pumpkin. Stir to combine.

Step 6

Add water to the pan, stir everything together, and then cover the pan with a lid. Let the pumpkin cook on a medium-low heat for about 15-20 minutes, or until the pumpkin is soft and cooked through.

Step 7

Once the pumpkin is tender, mash it slightly with a spoon to thicken the curry. You can leave some chunks for texture if desired.

Step 8

Stir in the jaggery or brown sugar and tamarind paste into the curry. Mix well to combine and cook for another 5 minutes.

Step 9

Adjust seasoning if necessary. Garnish with freshly chopped coriander leaves before serving.

Step 10

Serve the Soy-Free Kadoo Ki Subji hot with roti, naan, or rice.

Nutrition Facts

Serving size	(911.3g)

Amount per serving	% Daily Value*
Calories	673.7

Total Fat 45.1g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2413.6mg	0%
Total Carbohydrate 70.9g	0%
Dietary Fiber 10.0g	0%
Total Sugars 40.4g
Protein 8.9g	0%

Vitamin D 0IU	0%
Calcium 240.8mg	0%
Iron 12.4mg	0%
Potassium 2463.1mg	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: 56.0%

Protein: 4.9%

Carbs: 39.1%