Pumpkin malai kari from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 107) by Meera Sodha

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Notes about this recipe

  • skvalentine on February 03, 2025

    I didn't love this sauce. The roasted kabocha was delicious but I felt the sauce was too sweet. I might try it again and leave out the sugar.

  • Deja1 on November 16, 2024

    Wonderful! Made this with butternut squash and served with both rice and naan.

  • katmagdunn on November 01, 2023

    This was fantastic -- I made it two weekends in a row. The flavour is really intensely rich—it does need the lime, though, or else it's too sweet. Because the sauce and the pumpkin are really made separately, it's an easy one to prep; you can make the sauce beforehand and just char the pumpkin night of.

  • et12 on October 10, 2023

    This was delicious! Perfect for a cozy autumn evening. The roast pumpkin pairs well with the curry sauce which reminded me of a butter chicken sauce. My only complaint is that the recipe tells you to discard the pumpkin seeds but then to finish the dish with toasted almonds. I thought toasted pumpkin seeds worked just as well and no need for food waste. Will definitely make this again.

  • dosojosazules on May 14, 2023

    Great dish and comes together quickly after dealing with the squash. The toasted almonds add a great nuttiness and texture

  • joelle on November 05, 2022

    Delicious! I made this with butternut squash and canned tomato sauce in the place of strained tomatoes. I found it to be fairly easy to make, and very flavorful.

  • ALawson25 on November 14, 2021

    This had a lot of flavour and was easy to make, I would make this again as it was a very satisfying vegan main.

  • Lepa on November 02, 2020

    I made this with kabocha. It was good and I will probably make it again. The sauce wasn't anything like the picture. It was an unappetizing pink color with purple onions floating in it - but the taste definitely made up for the ugly appearance.

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