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Festive Pumpkin Curry
2026 June 12
Are you still looking for a special recipe for the festive season that’s easy to make but still has that certain something? Then our Ayurvedic pumpkin curry is just the thing for you!
Here, our Ayurvedic chef Heide Maria Vendler shows you how to whip up a delicious festive curry using pumpkin, Brussels sprouts and chestnuts with very little effort.
It goes very well with basmati rice.
Method
Wash the pumpkin and cut it, with the skin on, into 2 x 2 cm cubes. Trim the Brussels sprouts and cut any large ones in half. Cut the prunes into small cubes and finely chop the ginger.
GHeat the oil in a saucepan. Add the mustard seeds, ginger, coarsely crushed fenugreek and sugar. Toast gently until the mustard seeds begin to pop.
Remove the pan from the heat briefly. Add the remaining spices and the Brussels sprouts and fry for a little longer. Deglaze with 100 ml of vegetable stock and simmer until the liquid has evaporated.
Now add the pumpkin pieces, prunes and the remaining vegetable stock. Simmer gently for 10 minutes.
Add the chestnuts and cream and leave to simmer for a little longer. Finely purée a few pieces of pumpkin and chestnuts with a little of the cooking liquid, then stir into the curry to give it a lovely creamy consistency. Season to taste with a little lemon juice, grated lemon zest and salt, and sprinkle with fresh parsley.
Ingredients for 4 people
- 300 g Rosenkohl
- 5 prunes
- 2 Tsp black mustard seeds
- 1 bay leaf
- 2 tsp ground coriander
- 1 Socket Asafoetida
- 400 ml vegetable stock
- Lemon juice and zest
- Fresh parsley or coriander
