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Delicately sweet and spicy pumpkin curry, aka Kadoo (or kaddo), is a signature Afghan dish that’s typically served as a side dish or appetizer, but it may also be enjoyed as a main dish. This aromatic Desi~licious recipe is laced with cinnamon and turmeric and topped with creamy yogurt and fresh mint to create a flavour-packed ethnic recipe. Learn how to cook a vegetarian version of kadoo at home (with step by step video).
My family is no stranger to cultural cross-overs, having roots in Chitral (Northern Pakistan), which is adjacent to Afghanistan, in central Asia. In fact, Chitral shares a border with three Afghan provinces (Kunar, Badakhshan, and Nuristan).
I grew up in a traditional central Asian family atmosphere, where food and family were tightly woven together in the fabric of our daily lives. Every dish that my mother prepared was delectable, lovingly prepared, and presented with great pride to the whole family.
Kaddu is one such dish and a childhood favourite.
Traditionally, it’s served as an appetizer or side dish with Kabuli pulao (a fragrant lamb and rice pilaf) at weddings, family gatherings, or when hosting guests in general. We enjoy it with my simple raw salad recipe (made from scratch in 15 minutes), store-bought pita bread or even my flax and hemp paratha.
To be honest, anything with pumpkin stops me in my tracks. Besides being a tad obsessed over apples, this Fall, I must confess that this pumpkin curry is one of the easiest curry recipes I’ve ever made.
Pumpkin, also known as kadoo (gourd) in Afghanistan, has been an essential part of Afghan cuisine for centuries. The kadoo dish is typically cooked with tender pumpkin, which lends a velvety texture to the curry.
Whether you are vegetarian, vegan, or simply looking for vegetarian kadoo recipes, this dish can also be made with many other varieties of gourd. A few examples are:
- Chakotte kadoo (winter squash)
- Kabuli kadoo and kobeda kadoo (burdock root)
- Karela kadoo (fried bitter gourd)
- Tinda kadoo (round green squash)
- Pea kofta (Afghan meatballs)
- Aubergine hara masala boulanee kadoo (eggplant curry)
- Khole kadoo (mashed potatoes)
- Butternut squash
I love the fact that this is another one-pot wonder, where my lovely cast iron pumpkin cocotte does the trick to create a sumptuous dish – in minutes. It seals in pressure while cooking the dish quickly, and just look how gorgeous it looks.
Ingredients:
Here’s what you need to make this delicious Afghani pumpkin curry:
- Pumpkin: A small fresh pumpkin (weighing about 615 g) is prepared by scrubbing the skin, cutting into quarters, removing the seeds with a spoon, and cubing it into medium/large-sized pieces. You’ll need a sharp knife and some brawn for the first part. Trust me; it’s so much easier to peel smaller chunks of pumpkin. Don’t throw away those pumpkin seeds; instead, wash and dry them, then coat with a dash of oil with your favourite seasonings and send them in the oven to make roasted pumpkin seeds. According to a recent 2021 study, roasting pumpkin seeds improves antioxidant activity and key enzymes related to men’s health. In other words, eating roasted pumpkin seeds may be more beneficial than raw pumpkin seeds.
- Garlic: I use three cloves of fresh garlic (crushed) and an additional one for the garlic yoghurt sauce.
- Jalapeno: A single fresh green jalapeño (diced) is added for a little heat. To tone down the spice factor, I actually remove the seeds. Feel free to adjust according to your taste.
- Tomatoes: Fresh tomatoes are quartered and chopped into small chunks which gives the dish a lovely sweet tang and consistency – without making the curry soggy or mushy.
- Turmeric: Turmeric powder is one of the star spice in this curry, which is what gives it that beautiful yellow hue.
- Cinnamon: I use one cinnamon sticks to infuse the pumpkin with that lovely sweet spice. You can use powdered cinnamon, if you prefer.
- Coriander seeds: Coriander seeds are a crucial component in this pumpkin curry. In comparison to store-bought coriander powder, their aroma and flavor is considerably different. I usually choose seeds and blitz them to make powder – it’s well worth the effort, and you will experience the difference in the taste of your curry.
- Oil: A good-quality extra virgin olive oil or ghee (clarified butter) are two options to saute the gourd in.
- Mint: This is a very common herb used to add freshness and flavour to the pumpkin. Use fresh mint leaves if you can, otherwise dried mint will work too.
- Yoghurt: I use a thick and creamy style of plain unsweetened yoghurt to make the yoghurt sauce. This is used to garnish the dish.
How to make it – step by step
Preparing fresh pumpkin
1. It all begins with a fresh pumpkin that’s cut into quarters, peeled, seeded, and then chopped into large/medium-sized pieces (Images 1-3).
2. Blitz the coriander seeds to make coriander powder (image 4).
Making the yogurt sauce
3. Prepare the garlic-yogurt sauce: Add crushed garlic to yogurt and stir to mix. Refrigerate until it’s time to serve (Image 5).
Cooking steps for curry
4. The flavour explosion comes from frying garlic with cinnamon (Cooking image 1), before adding the jalapeno and tomatoes (Image 7). Depending on the spice level you’re after, you can add more than one chilli pepper.
5. Once the tomatoes are soft and mushy on medium heat, add the spices (Images 8).
6. Stir well before adding the pumpkin chunks (Cooking image 9).
7. Make sure you stir well to coat all the pieces with the spice mixture. Cover and cook for 18-20 minutes on medium to low heat or until the pumpkin is cooked through. It should not be mushy.
8. Check on it after 10 minutes to make sure the pumpkin curry isn’t sticking to the bottom of your pot. Reduce the heat if necessary.
9. Finish the curry with salt, drizzle with yogurt and garnish with fresh mint (Image 10). Serve with soft or toasted pita bread.
What are the benefits of eating pumpkin?
Pumpkin is a nutritious vegetable, rich in Vitamin A and a good source of fibre. People are often surprised to hear that one cup of cooked pumpkin provides over 200% of your daily vitamin A requirement. The type of vitamin A found in foods and supplements is mainly in the form of beta carotene. We know that people who eat a diet rich in beta-carotene might have a lower risk of certain cancers. What’s interesting is that studies have failed to show that vitamin A or beta-carotene supplements can help prevent cancer.
Pumpkin is also low in calories – around 50 calories per cup and contains mostly water – over 90%. It has a decent amount of vitamins C, E, iron and folate – all of which may help strengthen your immune system.
Such orange squashes also contain lutein and zeaxanthin, which might help prevent macular degeneration, an eye disease that may cause blindness in the elderly and those suffering diabetes complications.
Top tips
- To ensure uniform cooking, use a high-quality nonstick pot with a tight-fitting lid to seal the steam to create a pressure cooker-like effect.
- To prepare fresh pumpkin for cooking, cut the pumpkin into four segments to make it easier to peel.
- I recommend using whole coriander seeds and processing these to make coriander powder. The aroma is next level!
- Gradually heat your cast iron cocotte to prevent damage and burning the oil
- Use an additional jalapeno if you fancy more heat
- Don’t forget to use fresh or dried mint for a burst of flavour
- Use Greek yoghurt to boost the protein value of the dish
- Top with your favourite nuts or pomegranate kernels for added crunch
- Serve warm
Nutrition information
A serving of this Kadoo recipe is:
- An excellent source of vitamin C
- An excellent source of vitamin A
- A good source of iron
- An excellent source of calcium
- An excellent source of fibre
- 25 g of net carbs
- Lower in fat
*Percent Daily Values are based on a 2000 calorie diet.
Frequently asked questions
Can I freeze pumpkin curry?
Yes, kadoo freezes well. Although the finished dish doesn’t make a big batch of leftovers. Make sure to cool it completely before storing it in the freezer. It can be reheated in the microwave before serving.
Can I replace pumpkin with butternut squash to make curry?
Butternut squash kadoo is another popular gourd in Afghani cuisine that works very well in this recipe. Simply replace the pumpkin with butternut squash. You may need to cook it for an additional 5-10 minutes.
What can I serve kadoo with?
Kadoo pairs well with rice, naan, and kabuli palaw (Afghan rice pilaf). It also goes well with kofta kabobs.
Why is kadoo made with yogurt?
Yogurt adds a creamy and savoury element to balance out the sweetness of the pumpkin, as well as adding some tartness. The yogurt also helps boost the protein value of the dish. If you’re looking to create a vegan meal, substitute it with your favourite plant-based yogurt.
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Get the Recipe:
Afghan Pumpkin Curry (Kadoo)
Ingredients
- 1/2 cup yogurt, 2% fat, Are fermented foods good for gut health?
- 4 garlic cloves, medium, crushed
- 3 tsp olive oil, extra virgin
- 1 cinnamon stick, 4 inches long
- 1 jalapeno , washed, seeds removed and finely chopped
- 2 tomatoes, medium, washed, chopped into small chunks
- 1 tsp turmeric, powder
- 2 tbsp coriander seeds, process coriander seeds into powder
- 1 pumpkin, small (615 g), washed, peeled, seeds removed and chopped into medium/large chunks
- 1 tsp salt, sea salt
- 12 mint leaves, large leaves, washed, finely chopped
Instructions
- In a medium cast-iron pot, heat oil on medium heat and fry the cinnamon and 3 cloves of crushed garlic.
- Add jalapeno and tomatoes. Cover and cook on medium heat for 2 minutes or until the tomatoes are mushy.
- Add coriander and turmeric powders, and follow with the pumpkin chunks. Stir well to ensure the pumpkin pieces are coated with the tomato-spice mixture.
- Cover and cook for 18-20 minutes on medium heat or until the pumpkin is cooked through. Check the pumpkin curry at ten minutes and gently stir to ensure it's not sticking to the bottom of your pot. The finished dish should not be mushy.
- While the pumpkin is cooking, prepare the garlic yogurt sauce: add 1 crushed clove of garlic to the yogurt and stir to mix. Refridgerate until it's time to serve.
- Once the pumpkin is cooked, finish with salt and mint and stir gently. Top with garlic yoghurt and serve with pita bread and your favourite salad.
Notes
- To ensure uniform cooking, use a high-quality nonstick pot with a tight-fitting lid to seal the steam to create a pressure cooker-like effect.
- To prepare the fresh pumpkin, cut the pumpkin into segments to make it easier to peel.
- I recommend using whole coriander seeds and processing these to make coriander powder. The aroma is next level!
- Gradually heat your cast iron cocotte to prevent damage and burning the oil and food
- Use an additional jalapeno if you fancy more heat
- Don’t forget to use fresh or dried mint for a burst of flavour
- Use Greek yoghurt to boost the protein value of the dish
- Top with your favourite nuts or pomegranate kernels for added crunch
- Serve warm
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
