Tamarind-Pumpkin Curry

Preparation info
  • Serves


    • Difficulty


Appears in

By Naomi Duguid

Published 2012

  • About

The sweetness of pumpkin or squash in this attractive dish is balanced by a touch of sour tamarind. This is a good foil for spicy dishes such as Kachin Pounded Beef with Herbs or Chile-Oil Fish. Serve hot or at room temperature. Leftovers are delicious.


  • pounds pumpkin, or kabocha, acorn, or other hard winter squash
  • About 2 teaspoons


Cut the pumpkin or squash into approximately 1-inch cubes (you should have about 3 cups). Peel them and set aside.

Put the tamarind pulp in the hot water. Mash it with a fork to dissolve it. Let stand for 10 minutes, then press the liquid through a sieve into a bowl. Discard the pulp.