Madras Pumpkin Masala

3 May 2016 By


  • 3 tsp (or to taste) Latasha’s Kitchen Madras Curry Paste
  • 2 tbsp coconut oil
  • 1 cinnamon stick
  • ¼ tsp brown mustard seeds
  • ¼ tsp fenugreek
  • 1 long screw pine/pandanus leaf
  • 1 sprig curry leaves
  • 3 shallots, sliced
  • 1 kg roasted butternut pumpkin cubes
  • ½ tsp salt
  • ½ cup coconut milk
  • 1 tsp toasted mustard seeds, ground
  • 1 tsp toasted rice, ground
  • ½ cup toasted coconut, crushed


  • Coriander or curry leaves
  • Fresh cut green chillies


  1. Heat oil in a large pan over medium heat. Add cinnamon stick, brown mustards seeds, fenugreek seeds, sliced screwpine leaves, curry leaves and sliced shallots. Cook for a minute then add Latasha’s Kitchen Madras Paste, and a sprinkle of water.
  2. Cook for 3 minutes on low heat, then add roasted pumpkin, and stir to mix well. Add the coconut milk and bring it to a boil, then sprinkle with the toasted and ground mustard seeds, rice and coconut.
  3. Garnish with coriander or curry leaves. Sliced green chillies can be added.

Tip: Frozen peas can be added at Step 2.