Vegan Aloo Kaddu ki Sabji

Brighten up your dinner table with this flavorful and wholesome Vegan Aloo Kaddu ki Sabji, a delightful fusion of tender potatoes and sweet pumpkin simmered in a medley of aromatic Indian spices. This comforting curry combines the earthiness of mustard and cumin seeds with the warmth of turmeric, coriander, and red chili powder, creating a beautifully layered flavor profile. The dish is further enriched by a sauté of onions, tomato, ginger, and garlic for a fragrant, savory base. With just 40 minutes from prep to plate, this plant-based dish is quick, satisfying, and perfect for busy weeknights. Serve it hot with roti or steamed rice for a wholesome, gluten-free meal that celebrates the essence of Indian home cooking.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large potatoes
• 500 grams pumpkin
• 1 medium onion
• 1 medium tomato
• 1 green chili
• 1 inch piece ginger
• 3 cloves garlic
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons fresh coriander leaves

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes.

Step 2

Remove the skin and seeds from the pumpkin and cut into 1-inch cubes.

Step 3

Finely chop the onion and tomato. Slit the green chili and grate or finely chop the ginger and garlic.

Step 4

Heat the vegetable oil in a large pan over medium heat.

Step 5

Add mustard seeds and cumin seeds. Allow them to crackle and sizzle.

Step 6

Add chopped onions and sauté until they become translucent.

Step 7

Add ginger, garlic, and green chili. Sauté for another 2 minutes until fragrant.

Step 8

Stir in the chopped tomato and cook until it softens.

Step 9

Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.

Step 10

Add the diced potatoes and pumpkin to the pan. Stir to coat them evenly with the spices.

Step 11

Add 1 cup of water, cover, and cook on low heat for about 15 minutes, stirring occasionally until the vegetables become tender.

Step 12

Remove the lid and cook for an additional 5 minutes to let any excess water evaporate, stirring occasionally.

Step 13

Garnish with chopped fresh coriander leaves.

Step 14

Serve hot with roti or rice.

Nutrition Facts

Serving size	(1456.4g)

Amount per serving	% Daily Value*
Calories	1096.1

Total Fat 30.4g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 3621.5mg	0%
Total Carbohydrate 196.7g	0%
Dietary Fiber 22.1g	0%
Total Sugars 39.6g
Protein 26.3g	0%

Vitamin D 0IU	0%
Calcium 322.2mg	0%
Iron 15.7mg	0%
Potassium 5676.8mg	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: 23.5%

Protein: 9.0%

Carbs: 67.5%