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Potato and pumpkin curry

Potato and pumpkin curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Get a dose of vegetables with this pumpkin and potato curry recipe.
  • 1 tablespoon vegetable oil
  • 1 medium brown onion, chopped
  • ¼ cup rogan josh curry paste
  • 1kg butternut pumpkin, chopped
  • 2 medium sebago potatoes, peeled, chopped
  • 350g cauliflower, cut into florets
  • ½ cup plain yoghurt
  • ¼ cup chopped fresh coriander leaves
  • Parathas
  • ¾ cup wholemeal flour
  • ¾ cup plain flour
  • ½ teaspoon salt
  • 2 tablespoons ghee
  • 2 garlic cloves, crushed
  • 2 tablespoons vegetable oil
  1. Make Parathas: Place flours, salt, ghee and garlic in a food processor. Process until well combined. Add ½ cup cold water. Process until mixture comes together to form a soft dough. Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. Wrap in plastic. Refrigerate for 30 minutes.
  2. Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
  3. Add pumpkin, potato, cauliflower, yoghurt and ½ cup water. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 20 minutes or until vegetables are tender, adding more water if necessary.
  4. Meanwhile, divide dough into 4 equal portions. On lightly floured surface, roll each portion out to a 20cm round. Heat 2 teaspoons oil in a medium frying pan over medium-high heat. Cook 1 dough round for 1 minute each side until golden brown. Transfer to a large plate. Cover to keep warm. Repeat with remaining oil and dough rounds. Top curry with coriander. Serve with parathas.
Add greens: Add 80g baby spinach leaves just before serving. Serve drizzled with olive oil and lemon juice.

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