Nutrient-Rich Pumpkin and Baby Corn Curry

Best For



Serves 2

Time: 30 mins



  • 2/3 cup small- chopped pumpkin
  • 1/3 cup small-chopped red bell pepper
  • 15 cashews, soaked
  • 2 tablespoons chopped coriander
  • 1/2 teaspoon cumin seeds
  • 1 cup water

Other Ingredients

  • 1/2 cup sliced baby corn (circular-shaped), or corn kernels
  • 1/4 cup green peas (fresh)
  • 11/4 cups water
  • 1 teaspoon tamarind pulp
  • 1 teaspoon jaggery powder
  • few fenugreek leave
  • 1/2 teaspoon rock salt


  • 1 tablespoon chopped coriander

Soak in Advance

Soak 15 cashews in water for about 6 hours.


  1. Heat a pot and add all the curry ingredients, Cover with a lid and cook for 10 minutes until the pumpkin is soft.
  2. Heat another pot, and combine the baby corn, green peas, and 1 cup water. Cover and boil on a medium flame for 10 minutes.
  3. Once the curry ingredients have cooled, transfer them into a blender. Add the tamarind pulp and jaggery powder, and blend until smooth.
  4. Place the blended curry into the pot of baby corn and green peas. Stir well, and add the remaining 1/4 cup water to the pot.
  5. Switch off the stove and add a few fenugreek leaves and rock salt. Mix well and cover with a lid for 10 minutes.
  6. Top with coriander leaves and serve with chapati or rice.

Benefits of the Recipe

  1. Rich in Vitamins and Minerals: The combination of pumpkin, red bell pepper, baby corn, and green peas provides a diverse array of vitamins and minerals, such as vitamin A, vitamin C, potassium, and folate.
  2. High in Fiber: The inclusion of vegetables like pumpkin, baby corn, and green peas adds dietary fiber to the dish. Fiber is essential for digestive health and can contribute to a feeling of fullness.
  3. Healthy Fats from Cashews: Cashews, when soaked and blended, add a creamy texture to the curry and provide healthy monounsaturated fats. These fats are beneficial for heart health and overall well-being.
  4. Antioxidant-Rich Ingredients: Coriander, cumin seeds, and fenugreek leaves are known for their antioxidant properties. Antioxidants help neutralize harmful free radicals in the body.
  5. Natural Sweetener and Souring Agent: The use of jaggery powder and tamarind pulp as natural sweeteners and a souring agent, respectively, adds depth of flavor without relying on refined sugars or artificial additives.
  6. Low Sodium Option: Rock salt is a healthier alternative to regular salt, providing essential minerals while helping to control sodium intake.
  7. Versatile and Balanced Dish: This curry is a balanced mix of carbohydrates from vegetables, healthy fats from cashews, and protein from peas. It can be served with chapati or rice, making it a versatile and satisfying meal option.
  8. Plant-Based and Vegan-Friendly: This recipe is entirely plant-based, making it suitable for vegans and those looking to incorporate more plant-based meals into their diet.
  9. Boosts Immunity: The variety of vegetables and spices contribute to a diverse range of nutrients that can support overall immune health.
  10. Satisfying and Comforting: The creamy texture, combined with the blend of spices, makes this curry a satisfying and comforting dish that is both flavorful and nutritious.

By incorporating this nutrient-rich pumpkin and baby corn curry into your diet, you can enjoy a delicious meal while providing your body with essential nutrients and promoting overall well-being.

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