Five Spice Pumpkin Curry Recipe

Click to rate
(8 ratings)
Sending your rating
serves: 4
Skill: easy
Prep: 15 min
Cooking: 20 min


  • 2 tbsp sunflower oil
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp fenugreek seeds
  • ½ tsp black mustard seeds
  • ½ tsp black onion seeds
  • 600g (1lb 5oz) pumpkin, sliced
  • 1 tsp sugar
  • 1 red chilli, thinly sliced
  • 6 tomatoes, roughly chopped
  • 400g (14oz) chopped tomatoes
  • 200ml (1/3pt) vegetable stock
  • 200g (7oz) Basmati rice, to serve
  • Lime wedges, to serve


  • Heat the oil in a large frying pan and add all the spices. When the seeds begin to pop add the pumpkin and sugar with 2 tbsp of water and cover with a lid for 5 mins until the pumpkin begins to soften.

  • Add red chilli, tomatoes, chopped tomatoes and veg stock and simmer for 20 minutes until thickened.

  • Meanwhile cook the rice according to pack instructions and serve with the pumpkin curry & lime wedges.

Top Tip for making Five Spice Pumpkin Curry

Sometimes it's hard to get hold of pumpkin in the supermarket. Butternut squash is a perfect replacement

Click to rate
(8 ratings)
Sending your rating

Latest Recipes

Explore More

Most Popular