This vegan Pumpkin Curry is inspired by a Burmese recipe, it features the flavours of mint, tamarind and is both quick and easy to cook!
Quick and Easy Vegan Squash Curry
This recipe is responsible for a newfound love of all things squash and pumpkin.
Inspired by a recipe from a book called Burma by Naomi Duguid it has become a regular feature on our weekly dinner menu.
This pumpkin curry is very different from my usual curries. Most of them are Indian and rely on dried spices and seeds, things like my beef dopiaza or chicken jalfrezi.
Or are from south-east Asia and rely on complex pastes like my Thai Prawn curry or Beef Massaman curry.
This easy squash curry recipe relies on a far simpler set of ingredients.
It is hot and sour with a hint of sweetness, it is also vegan and takes a shade over 30 minutes to cook!
Frequently Asked Questions
What sort of pumpkin or squash should I use?
I usually make this curry with a butternut squash. The primary reason for this is that they are on the smaller side, this is really important when cooking for two!
What can I make with leftover pumpkin?
If I can only get a larger pumpkin I will usually call it squash week, I will maybe have this, my butternut squash tagine and then possibly my roasted butternut squash pasta or butternut squash chilli.
I may even roast off the leftovers and turn it into puree and use it in my butternut squash risotto recipe!
What is mint sauce?
My British readers will be more than aware of mint sauce but if you are from the US then you may need a hand. Mint sauce is a mix of mint, vinegar and sugar.
To make your own grab a big handful of mint, add 50ml of vinegar, 50 ml of boiling water. Mix then add salt and sugar to make it to your taste.
It is far from being a typical Burmese ingredient! Originally this recipe calls for a type of acid, some sugar and mint. So in reality pretty analogous!
One final hint!
If you are not sticking vegan then switch out the soy sauce for fish sauce, it adds a wonderful complexity of flavour!
Serving Suggestions
I like curries served with rice, my usual go-to is simply steamed or boiled jasmine rice.
I have served this pumpkin curry with coconut rice and it is delicious.
My love of flatbreads with curry means that this recipe has also been served with my very Indian chapatis.
It worked a treat with this dryer style of curry.
If you wanted to pair it with a salad then this Burmese ginger salad would be ideal!
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Stovetop.
- 28cm or 11″ frying pan or skillet.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- Grater.
- Stirring and serving spoons.
- Weighing scales and or measuring jug, cups and spoons.
Yield: 2 Servings
Easy Burmese Pumpkin Curry Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This simple pumpkin curry is influenced by a Burmese recipe I came across and it features, mint, tamarind and ginger and a good punch of chilli heat!
Ingredients
- 500g (17 oz) Pumpkin or Squash
- 50g (35mm or 1½" diameter ball) Tamarind Pulp
- 1 Tbsp Cooking Oil
- 1 Tsp Ground Turmeric
- 75g (¼ Cup) Grated Onion
- 1½ Tbsp Grated Ginger
- 2 Cloves Garlic
- 1 Chilli Pepper
- 1½ Tbsp Light Soy Sauce
- 1 Tbsp Mint Sauce
Instructions
- Roughly chop the Tamarind pulp and place itin a bowl with 50ml (3 tbsp + 1 tsp) boiling water. Allow it to steep for 10 minutes stirring occasionally and then pass the liquid through a fine sieve reserving the liquid and discarding the pulp.
- Peel, deseed and cut the pumpkin or squash into a 20-25mm (¾-1) dice.
- Grate the ginger and onion.
- Mash the garlic cloves.
- Finely chop the chilli pepper.
- Add the cooking oil to a 28cm or 11" frying pan or skillet over a medium heat
- When the oil is up to temperature add the turmeric and stir.
- Throw in the garlic, ginger, chilli and grated onion.
- Cook for 3-4 minutes stirring occasionally.
- Add the tamarind pulp, mint sauce and soy sauce and stir.
- Add the pumpkin and 125ml (½ Cup) water then stir and add a lid.
- Cook for 20-25 minutes on low to medium or until the pumpkin is cooked through.
- Before serving have a taste and add more soy sauce if you need more salt and maybe a sprinkle of sugar, the latter will depend on your pumpkin.
Nutrition Information:
Yield:
2Serving Size:
1
Amount Per Serving:Calories: 501Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 50mgSodium: 1545mgCarbohydrates: 53gFiber: 7gSugar: 21gProtein: 22g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
