Pumpkin-dandelion Curry Recipe

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Combines Indian pumpkin curry with bitter dandelion and sesame oil to mask the bitterness of the dandelion. Curry leaves are not easy to find but are key to some Indian pumpkin curry recipes.

Preparation time: 10 min
Cooking time: 25 min

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: v n g 


Bundle of dandelion greens, chopped into bite size
a medium acorn squash or small kabocha squash or small pumpkin
One medium to large onion well chopped
Six minced cloves of garlic
Two tablespoons of olive oil or coconut oil
about 1/4 c sesame seeds
about 2 tsp- 1 TB mustard seeds
sesame oil
3-4 curry leaves if available
broth or 'better than boullion' or miso


Greens: chop, then boil them gently and pour off the bitter water, do this twice until the bitterness is gone and keep it ready. I drink the 'bitter water' as tea.
Cut squash into manageable chunks and remove seeds
Bake, steam, or microwave the squash till it's semi-soft, peel it, and cut into 1" cubes
chop the onions and garlic and sautee till transluscent. add mustard/sesame seeds and any other spices you want to use.
add pumpkin cubes and sautee till soft but not falling apart
add cooked dandelion.
add everything else to taste


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