25 minutes preparation time, 25 minutes cooking (steamed) or 45 minutes (roasted)

Serve 4



  • ½ Pumpkin (I used a medium large one)

  • 1 Small Onion (sliced)

  • 2 Cloves Garlic

  • 1 tsp Mustard Seeds

  • 1 tsp Coriander Ground

  • 1 tsp Cumin Seeds

  • 1 tsp Turmeric

  • ¼ tsp Chilli Flakes

  • ¼ tsp Ground Pepper

  • ½ tsp Cinnamon

  • 3-4 Curry leaves

  • 1 Cup Tomato Passata (or cooked tomatoes3 blended up)

  • 1 tbsp. Apple Cider Vinegar

  • ½ - 1 Cup Water (Depending on desired texture of sauce)

  • Celtic Sea Salt to taste (from a pinch through to a tsp)

  • Optional: ¼ Cup Cashews raw or roasted (omit for low fat sauce)



  1. Cut pumpkin into smaller chunks. Either roast in the oven (no oil) at 200c (400f) for 35 minutes OR place in a steamer with a small amount of water at the bottom, steam until tender, about 15 minutes.

  2. Once pumpkin is cooked, let cool for a few minutes and then remove skin.  Set aside.

  3. Dry fry all spices over medium heat for 1 minute or until the smell of the spices comes apparent.

  4. Add onion and garlic, stir to combine and cook covered for another few minutes. Add salt, pepper and chilli flakes and a tbsp. of water.  Turn down to medium low and cook for a further minute until onion is soft and spices and water have become a paste.

  5. Add cooked pumpkin, spices, onion and all remaining ingredients to a blender or food processor. Blend until smooth or you get the desired texture.

  6. Return to pan, bring to boil and then reduce to a simmer for 5 minutes.

  7. Serve over desired steamed veg or tofu with a side of wholegrain rice for a yummy satisfying meal.









Butterless Indian Curry Sauce