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A delightful Goan specialty, this curry balances the natural sweetness of pumpkin with tangy tamarind and a fragrant, coconut-based spice paste. It's a comforting and flavorful vegetarian dish that pairs perfectly with steamed rice.
For 4 servings
Prepare the Masala Paste
Temper and Sauté the Masala
A delightful Goan specialty, this curry balances the natural sweetness of pumpkin with tangy tamarind and a fragrant, coconut-based spice paste. It's a comforting and flavorful vegetarian dish that pairs perfectly with steamed rice.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 215.94 calories per serving with 2.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook the Pumpkin
Rest and Serve
Add 1 cup of boiled chickpeas or black-eyed peas along with the pumpkin for a more substantial and protein-rich meal.
This curry base works wonderfully with other vegetables like sweet potatoes, ash gourd (winter melon), or a mix of carrots and green beans.
For an extra kick, add one or two slit green chillies along with the curry leaves during the tempering step.
For a richer gravy, substitute 1 cup of the water with 1 cup of coconut milk. Add it in the last 5 minutes of cooking and simmer gently without boiling.
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is essential for good vision, a strong immune system, and healthy skin.
The high fiber content from pumpkin and coconut aids in maintaining regular bowel movements and promotes a healthy gut microbiome.
Spices like turmeric (containing curcumin), coriander, and cumin are known for their powerful anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Coconut is a source of medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats and can provide a quick source of energy.
Yes, it is a very healthy dish. Pumpkin is rich in vitamins A and C, fiber, and antioxidants. The use of coconut provides healthy fats, and spices like turmeric have anti-inflammatory properties. It's a wholesome, plant-based meal.
A single serving (approximately 1 cup or 225g) of Goan Pumpkin Curry contains around 250-300 calories, depending on the amount of coconut and oil used.
It is not recommended. This recipe is designed for firm pumpkin cubes that hold their shape during cooking. Canned puree would result in a completely different, mushy texture.
You can use an equal amount of brown sugar, coconut sugar, or maple syrup. However, jaggery provides a distinct, molasses-like flavor that is most authentic to the Goan recipe.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.
Yes, this recipe is naturally vegan and gluten-free, making it suitable for various dietary needs.
This recipe goes great with these complete meals
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
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