Pumpkin Bhaji

With Halloween just around the corner and pumpkins coming into season just in time, I’m sure you’ll all be wondering what to do with them. Here’s a nice and spicy side, great with any Indian curry.

Preparation Time:  10 Minutes                              Cooking Time: 25 Minutes                                   Serves:  4


  • 1.2kg Pumpkin, peeled & deseeded (should yield approx 800g of flesh)
  • 1 tbsp Coconut Oil
  • 1 Onion
  • 2″ Root Ginger, shredded
  • 2 Tomatoes, finely chopped
  • 3 Garlic Cloves
  • A few dried Curry Leaves
  • 2 tsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Turmeric
  • 1 tsp Garam Masalla
  • Fresh Coriander
  • Sea Salt


1. Heat the coconut oil in a large saucepan, add the onions and ginger and fry gently until the onion turns translucent.

2. Add the tomatoes and curry leaves, fry for a further couple of minutes allowing the tomato to mulch up.

3. Add in all the spices, frying for a further couple of minutes.

4. Meanwhile, chop the pumpkin into 1″ pieces, then toss in the saucepan along with the garlic & salt. Place a lid on top and cook on a medium heat for approx 15 minutes, stirring occasionally. Add a little water to keep moist if necessary.

5. Add the fresh coriander just before serving.

Bonus Bits

– Due to the onion bhaji, most people think that a bhaji is battered and deep fried. Most bhajis, however, are just stir fired vegetables in a spicy sauce.

– The large pumpkins are great for carving, however, when cooking with them the smaller ones are generally much better flavour and less watery.

– Have this as a side dish to a curry, or add some more veg (peppers & carrots), tinned tomatoes and lentils and make it a curry. You would probably need about 1.5 times the number of spices again though.


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