Some recipes pull you in from the very first bite—Afghan pumpkin curry, or kadoo, is one of them. The pumpkin turns meltingly soft, soaking up a fragrant mix of warm spices, garlic, and tomatoes. A touch of sweetness balances the richness, creating a dish that’s both deeply comforting and effortlessly simple.
I grew up in a home where food wasn’t just about eating—it was about connection, culture, and tradition. With roots in Chitral, Northern Pakistan, right along the Afghan border, our table was always a blend of flavors from Central Asia and beyond. My mother cooked with care, every dish a reflection of family, heritage, and the kind of hospitality that turns meals into memories.
Kadoo, or Afghan pumpkin curry, was one of those dishes—simple yet deeply comforting. Traditionally served with yogurt and naan or rice, its velvety texture soaks up every bit of spice and sweetness. As a nutritionist, I love how this dish balances warmth, depth, and nourishment in every bite. This version stays true to its roots while making a few adjustments for the modern kitchen. It’s the kind of meal that fills the house with spice-laced aromas, invites slow, intentional cooking, and somehow always disappears faster than expected.
Oh, and if you’re looking for the perfect pairing? My vegan black bean kebabs are it—the smoky, spiced flavors work beautifully alongside the sweetness of the pumpkin.
Nutrition Highlights
This pumpkin curry comes together with simple, whole ingredients:
- Beta-carotene, thanks to the pumpkin
- Probiotics, courtesy of yogurt
- Antioxidants, packed into the spices
What You’ll Need for the Best Kadoo
- Pumpkin – Cut into manageable chunks before peeling. The smaller the pieces, the faster they cook and absorb flavor. Save the seeds for roasting.
- Garlic – Crush it fresh for the best aroma. A little extra goes into the yogurt sauce for contrast.
- Jalapeño – Adjust the spice level by keeping or removing the seeds. A finely diced chili blends better into the curry.
- Tomatoes – Use fresh, ripe tomatoes for the best consistency—avoid overripe ones to prevent excess liquid.
- Turmeric & Cinnamon – Toast the spices in oil before adding the pumpkin to deepen the flavor.
- Coriander Seeds – Grinding whole seeds releases more aroma than pre-ground powder—worth the extra step.
- Oil or Ghee – A generous drizzle coats the pumpkin and helps bloom the spices properly.
- Mint – Fresh is best, but dried works too. Add it just before serving to preserve its flavor.
- Yogurt – Thick, unsweetened yogurt balances the dish. Let it sit at room temperature for a few minutes before serving to avoid curdling when added to warm food.
Tip for the Newbie Cook
Pumpkin can be tricky to cut, but here’s a hack: microwave it for 2–3 minutes first to slightly soften the skin. It’ll make peeling and chopping so much easier—no more wrestling with a rock-hard gourd!
How to Make it
Preparing the Pumpkin
- Start with a fresh pumpkin, cut into quarters, peeled, and seeded. Chop into medium or large pieces for even cooking (Images 1-3).
- Blitz the coriander seeds into a fine powder for a fresher, more aromatic spice blend (Image 4).
Making the Garlic-Yogurt Sauce
- In a small bowl, stir crushed garlic into thick yogurt until well combined. Refrigerate until ready to serve (Image 5).
Cooking the Curry
- Finish with salt, drizzle with the garlic yogurt sauce, and garnish with fresh mint (Image 10). Serve warm with soft or toasted pita bread.
- Heat oil or ghee in a large pan and fry the garlic with cinnamon until fragrant (Cooking Image 1).
- Add diced jalapeño and chopped tomatoes, stirring well. Adjust the spice level by using more or fewer chilies (Image 7).
- Once the tomatoes soften and turn jammy, stir in the ground spices (Image 8).
- Add the pumpkin chunks and mix well, ensuring each piece is coated with the spice mixture (Cooking Image 9).
- Cover and cook on medium-low heat for 18–20 minutes, stirring occasionally. The pumpkin should be tender but not mushy.
- Check after 10 minutes to ensure it isn’t sticking to the bottom. Reduce the heat if needed and stir gently.
Ingredients
- ½ 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
- Heat oil in a medium cast-iron pot over medium heat. Add the cinnamon and three crushed garlic cloves, frying until fragrant.
- Stir in the jalapeño and tomatoes, cover, and cook for about two minutes, or until the tomatoes soften and break down into a thick base.
- Sprinkle in the coriander and turmeric, stirring well before adding the pumpkin chunks. Toss to coat the pumpkin evenly in the tomato-spice mixture.
- Cover and cook for 18–20 minutes over medium heat, stirring gently after 10 minutes to prevent sticking. The pumpkin should be tender but still hold its shape.
- While the pumpkin simmers, prepare the garlic yogurt sauce by mixing the remaining crushed garlic clove into the yogurt. Refrigerate until ready to serve.
- Once the pumpkin is cooked, season with salt and stir in the fresh mint. Serve warm, topped with garlic yogurt, alongside pita bread and your favorite salad.
Notes
Tips for Success
- A high-quality nonstick pot with a tight-fitting lid helps trap steam, mimicking a pressure cooker for even cooking.
- Cut the pumpkin into segments before peeling—smaller pieces are much easier to handle.
- Toast and grind whole coriander seeds for a fresher, more aromatic spice blend—it makes all the difference.
- Gradually heat your cast iron cocotte to prevent thermal shock and ensure even cooking.
- Add an extra jalapeño if you like more heat.
- Fresh or dried mint brings a bright, aromatic finish—don’t skip it.
- Use Greek yogurt for a protein boost and extra creaminess.
- Top with nuts or pomegranate seeds for a crunchy contrast
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.
Thanks, Roshan. Am glad you like it!