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recipe for mashed pumpkin garnished with coconut and curry leaves in a white plate.

Easy mashed pumpkin- how to cook pumpkin mash

Easy recipe for mashed pumpkin with coconut, a sweet, spicy, crunchy side dish cooked in less than 30 minutes, is a healthy alternative to mashed potatoes and an absolute bloat-buster. Tastes great as a side with chicken, fish or rice and curry.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Side Dish, Spread
Cuisine Indian
Servings 6 servings
Calories 96 kcal

Ingredients
  

  • 1 kg Pumpkin Japanese pumpkin, also called winter squash. Sugar pumpkin can also be used.
  • 2 teaspoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 tablespoon fennel seeds
  • 1 Onion finely chopped
  • 2 cloves garlic minced
  • 1 carrot grated
  • 1 teaspoon chili powder
  • 1/4 teaspoon turmeric powder
  • 1 1/2 teaspoon salt
  • 2 tablespoons desiccated coconut
  • curry leaves for garnish

Instructions
 

  • Peel the pumpkin and chop into 1-inch cubes. Boil the pumpkin cubes in a large pot of water until soft, but not mushy. Drain and keep aside.
  • Heat oil in a pan and add the mustard and fennel seeds. Once they splutter, add curry leaves, minced garlic, and the onions and saute until soft.
  • Add the cooked pumpkin pieces, grated carrot, chili powder, turmeric powder, and salt. Stir on low flame for 10 minutes until well blended.
  • Transfer to a serving dish and garnish with grated coconut. Serve with rice for a wholesome vegan meal. Or serve as a side dish alongside meat or fish.
  • The pumpkin mash can also be spread on toast and topped with fried or boiled eggs.

Video

Notes

  • Carrots add extra color, flavor and nutrition to the mashed pumpkin.
  • The desiccated coconut can be roasted for extra crunch, while it also keeps well if you want to use leftovers the next day.
Make-ahead option: This mashed pumpkin keeps well for a couple of days in the refrigerator or 2 weeks in the freezer. In this case, use roasted coconut or dried coconut bits.
Left-overs: Store in an airtight container and use it up the next day, on toast for breakfast or with chicken/fish or rice and curry for lunch.
 
nutrition facts for pumpkin mash
Keyword health benefits of pumpkin, how to cook pumpkin, mashed pumpkin, vegan pumpkin recipe