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Roasted Pumpkin Korma

This time of year is always a pumpkin extravaganza. Between pre-Halloween parties and Thanksgiving celebrations, pumpkins in all shapes and sizes are the feature. Kids love to carve them, moose love to eat them (I found out the hard way by leaving one out on my porch), and the food lovers among us horde the seeds for roasting.

From local farmers’ markets and supermarkets, you can find all manner of winter squash, and because of their natural sweetness, they can be cooked into both savory and sweet dishes—think creamy soups or nutty brittles and custards. I like the sweetness of pumpkin with the spices of Sukhi’s Korma Curry Sauce, rich with cashew nuts. Adding a bit of coconut milk tempers the heat, but you could also use vegetable or chicken broth. As for adding to the pumpkin, try a mix of your favorite legumes and veggies, including chick peas, cauliflower, butternut or acorn squash. If you’re feeling meaty, serve this with grilled lamb or chicken. I find that adding some of the roasted veggies on top of the sauce makes for a pretty presentation. —Kim Sunée

Roasted Pumpkin Korma

Course Main Course, Side Dish, Vegetarian
Cuisine Indian


  • 1 small sugar or pie pumpkin
  • 1 small head cauliflower or small butternut squash
  • salt and pepper
  • 1 tsp canola or olive oil
  • 1 packet Sukhi’s Korma Curry Sauce
  • 1 (13.5-ounce) can coconut milk or water or chicken broth


  1. Preheat the oven to 400°. Cut pumpkin in half and scrape out the seeds. NOTE: roast the seeds sprinkled with a little salt and/or cinnamon and pepper while the pumpkin halves are roasting. Place pumpkin halves, cut side down on a baking sheet. Cut cauliflower in slices. If using butternut squash, peel and cut into cubes. Drizzle cauliflower (or squash) with olive oil and season with salt and pepper. Spread evenly on a roasting pan and roast the pumpkin and cauliflower for 30 to 40 minutes or until tender when pierced with a fork; be careful not to overcook them.

  2. Remove cooked pumpkin from the skin, discarding skins. Heat Korma curry paste in a medium pot over medium-high heat, and stir. Add coconut milk and cook, stirring occasionally, about 3 minutes. Add 1/3 of the roasted vegetables to the sauce. Serve over rice and place remaining roasted vegetables on top. Serve with fresh chopped cilantro, rice, and/or raita.


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