B-Well Pumpkin Curry In A Hurry

A very quick, and very nutritious meal!

Serves: 4
Time: 45 minutes
Recipe by: B-well


2 tbsp B-well Pure Canola Oil
1.5kg pumpkin, cubed
3 onions, finely chopped
3 cups ripe tomatoes, blanched and chopped
6 garlic cloves, chopped
2 cinnamon sticks
1 tsp whole cumin
1 tsp ground cumin
1 tbsp dried coriander
1 tsp turmeric
1 tsp red chilli powder, or to taste
1 tbsp ginger, minced
1 tbsp brown sugar
1 tsp salt
1 tsp pepper


Preheat the oven to 180°C.
Layer a large oven tray with baking paper/foil. Add the pumpkin pieces, roast on 180C for about 35 min, or until soft and cooked through. In a large pot, heat the B-well Pure Canola Oil on medium heat, add the onions, cinnamon sticks and cloves. Braise together until onions are brown and cooked. When the pumpkin us cooked, add the onion mixture, the rest of the spices, ginger, sugar, salt and pepper, stir to combine well. Now add enough water to just about cover the pumpkin (not too much water, you can always add more for a looser consistency). Bring to a boil, then reduce heat to simmer with the lid closed for at least 15 min.

Chefs Tip: You have the option to steam the pumpkin by placing it in a pot or in a colander balanced above a pot, add in ½ cup of water and steam until soft, about 15 minutes.

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