White pumpkin (Gummadikaya in Telugu) is a very versatile veggie and can be used to make dals, curries and stews. This time around I had a bunch of Swiss Chard that needed to be used up, so I added it to the curry to boost the nutrition. To make the curry creamy and not make it too dry, I added coconut cream, the top layer in unshaken canned coconut milk. All in all the curry turned out to be quite tasty.

Here’s how I made it:

White Pumpkin & Swiss Chard Curry
White Pumpkin & Swiss Chard Curry
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
White Pumpkin & Swiss Chard Curry
White Pumpkin & Swiss Chard Curry
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Ingredients
  • 3 cups Pumpkin White – diced into 1” cubes (Zucchini should be a good substitute)
  • 1 small bunch Chard Swiss – chopped
  • ½ cup Chana dal water – soaked in for at least 30 minutes
  • 3 chilies Green – sliced
  • 1 tbsp coconut cream (just skim the thick cream that forms on the top of regular coconut milk can)
  • 1/8 tsp Turmeric
For tempering:
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin seeds
  • 3 chilies Dry red
Servings: serving
Instructions
  1. Microwave pumpkin with ½ cup water until tender.
  2. Heat 2tsp oil in a sauté pan; add the tempering ingredients and once they splutter add green chilies, soaked chana and cooked pumpkin with any leftover water after microwaving.
  3. Mix well and add the chopped chard. Cover and cook till chard is wilted and the dal is completely cooked.
  4. Add coconut cream and salt, simmer for another 2 minutes.
Recipe Notes

Serve with steamed rice or roti.

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0 thoughts on “White Pumpkin & Swiss Chard Curry”

  1. I have never tried white pumpkin but it looks very tempting. Will have to scout some out.

  2. Lovely-looking curry, Pavani. Swiss chard is one of my favorite leafies, and I think I wait for spring just so I can have more of it 🙂

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