Go Back
+ servings

Afghan Pumpkin Curry (Kadoo) | Desi~licious Ethnic Recipes

5 from 1 vote
Print Pin
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 Des~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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main, Side
Servings: 4 people
Kadoo (Afghan Pumpkin Curry) presented on a white plate alongside a small bowl of yoghurt and pita bread on a white background with a traditional scarf, small pumpkins and orange flowers all around.


  • ½ cup yogurt 2% fat
  • 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


  • 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.


  • 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 Facts
Afghan Pumpkin Curry (Kadoo) | Desi~licious Ethnic Recipes
Amount Per Serving
Calories 163 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 4mg1%
Sodium 895mg37%
Potassium 1408mg40%
Carbohydrates 29g10%
Fiber 4g16%
Sugar 13g14%
Protein 6g12%
Vitamin A 29652IU593%
Vitamin C 45mg55%
Calcium 145mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.