Pumpkin and cashew curry

This pumpkin and cashew curry is so incredibly moreish! The cashews soften to a light crunch on cooking and the mix of spices forms the perfect background for the pumpkin.

By Nici Wickes
  • 30 mins cooking
  • Serves 4
  • Print


  • 4 tablespoon cooking oil
  • 2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 large onion, thinly sliced
  • 500 gram pumpkin, peeled and cubed to bite-size
  • 1/2 cup cashews
  • 2 tablespoon fresh grated ginger
  • 1/4 teaspoon chilli powder, or to taste
  • 1/2 teaspoon sugar
  • salt and pepper, to season
  • 250 millilitre water (can use ½ water, ½ coconut milk)
  • basmati rice, a handful of coriander, coconut yoghurt (or regular unsweetened if not avoiding dairy) and pappadums, to serve


  • 1
    In a large pan, heat the oil and fry mustard seeds until they start to pop. Add the cumin, turmeric and onions, then sauté for 15 minutes or until onions have a decent colour.
  • 2
    Add the pumpkin, cashews, ginger and chilli powder, then sprinkle over sugar. Fry, without stirring, until some nuts and pieces of pumpkin are golden. Pour in water, then cover and simmer until the pumpkinis tender. Season with salt, pepper and more sugar to taste.
  • 3
    Serve on rice with coriander, a drizzle of yoghurt and pappadums on the side.


It's so important to taste curries and adjust seasoning as needed, usually with salt or sugar. A squeeze of lemon juice can improve flavours too.

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