A delicious, sweet and hearty vegan pumpkin curry recipe inspired by the Afghan dish kaddo bourani. The pumpkin is roasted with sugar and cinnamon making for a wonderfully fragrant and warming dish.
I don't make any claims that this is an authentic recipe. I have never been to Afghanistan and until last week I had pretty much dismissed its cuisine as being largely un-veggie friendly.
This was mainly based on an anecdote of my husband's. He travelled to Pakistan for work many times a few years ago. He used to frequent an Afghan restaurant there in Islamabad, which pretty much only served meat.
I also looked through the window of an Afghan restaurant in London once. Again - only meat on the menu.
There are more veggie Afghan dishes than you'd think
However, I shouldn't have been so quick to dismiss Afghan cuisine.
A quick internet search showed me that there are actually a fair few Afghan vegetarian dishes. The most popular include:
- veggie stuffed flatbread
- spinach stew
- kidney bean curry.
Pumpkin curry caught my eye
It was the pumpkin curry - kaddo bourani - that caught my eye though.
With its sweet cinnamon and delicious spices this is a wonderful vegan or vegetarian curry. It's equally delicious as the centrepiece of a simple veggie dinner alongside some bread or rice, or as a side dish as part of a large curry feast.
Traditionally kaddo bourani would be served with a yoghurt sauce. All the recipes I looked at were slightly different. For example some served the pumpkin in the yoghurt while others had it on the side. I suspect that this comes down to personal preference.
I chose to serve this pumpkin curry in a tomato sauce with plain vegan yoghurt on the side.
More vegan curry recipes
- Green bean curry with coconut
- Aubergine and chickpea curry
- Potato and spinach curry (saag aloo)
- Sri Lankan okra curry
- Tandoori cauliflower curry
- Sweet potato and beetroot curry
- Red lentil dhal with aubergines and chickpeas
- Aloo gobi
- Indian-spiced root vegetable curry
Pin this Afghan-inspired pumpkin curry for later
How to make Afghan-inspired vegan pumpkin curry
If you have made this recipe and loved it please consider leaving a comment and rating below.
Afghan-inspired vegan pumpkin curry
- 500 g pumpkin or butternut squash peeled and chopped into bite sized pieces
- 3 tbsp sunflower oil divided
- 1 tbsp brown sugar
- 1 tbsp ground cinnamon
- 1 onion finely chopped
- 1 inch piece of ginger peeled and chopped
- 2 cloves garlic peeled and chopped
- 1 tsp turmeric
- 1 tsp chilli flakes or to taste
- 1 tsp ground coriander
- 2 tsp ground cumin
- 400 g tin of chopped tomatoes
- 1 tbsp tomato puree
- salt and pepper to taste
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Place the prepared pumpkin or squash in a roasting tin. Add 2 tbsp of the oil, sugar and cinnamon. Mix well and roast for 40 minutes or until cooked through, stirring half way.
- Heat the remaining oil in a medium pan.
- Cook the onion over a medium heat, stirring often, until soft.
- Add the garlic and ginger and cook for a minute before adding all the spices. Stir well and heat through for a further minute.
- Add the tomato puree and the tin of tomatoes, stir and cook for 5-10 minutes.
- Add the pumpkin when cooked, mix well and season with salt and pepper.
- Serve as a side dish or with flatbreads and/or rice. Lime pickle is also very good on the side.
HAVE YOU TRIED THIS RECIPE?
KEEP IN TOUCH
Subscribe to get recipes and news straight to your inbox.