Pumpkin curry is a staple in many Indian kitchens, but its taste reaches new heights when made in the traditional style often seen at celebrations. This sweet-and-sour version, popular at weddings and ...

This pro chef has featured a lovely fall curry on the menu at his restaurant in NYC, and he shared a few tips with us about ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Heat a large skillet to medium-low. Add olive oil, garlic, and ginger and fry for 1-2 minutes stirring constantly. Then, add your pumpkin, carrots, cauliflower florets, red peppers, and fry for 5 ...

Most ingredients come in a can for easy prep! Mix ingredients in a microwave-safe bowl, and microwave in 30 second increments, stirring between. Remove when curry has reached desired temperature and ...

And three recipes for those pumpkin seeds. By Tanya Sichynsky Melissa Clark’s coconut curry chickpeas with pumpkin and lime.Credit...Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

That’s my coconut curry chickpeas with pumpkin and lime, a rich vegetarian dish to make over and over and over.