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+ servings
Afghan inspired pumpkin curry kaddo bourani

Afghan-inspired vegan pumpkin curry

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.
Course Main Course
Cuisine International
Keyword vegan pumpkin curry
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 people
Author Mandy Mazliah


  • 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.