Pumpkin Korma

by Sherri Koehler on May 14, 2012

My first foray into the pumpkin korma yielded something more akin to an aloo gobi. Very tasty, but not a korma. After revisiting the recipe again, and adding more So Delicious Plain Greek-Style Coconut Yogurt is what finally made this recipe exactly what I wanted it to be: a satisfying, rich, warming korma!

Despite the rich taste of this dish, a cup serving has only 1 gram of saturated fat, is high in fiber, loaded in vitamins, and is gluten-free too! Enjoy it as an appetizer, a compliment a homemade, Indian feast, or a fabulous, creative addition to your Thanksgiving celebration!

Since this was a dish I envisioned the first time I got to try out some of the the Greek-Style yogurt from So Delicious, I’m delighted that it was selected for the second week of the So Delicious® Dairy Free “SO Much to Love” recipe contest happening on Facebook!


The Stuff

  • 6 cups diced pumpkin
  • 1/2 medium head of cauliflower, cut into bite-size pieces
  • 2 large cloves of garlic, minced
  • 1 medium zucchini, 1″ dice
  • 1 large yellow bell pepper, 1″ dice
  • 1″ of fresh ginger, peeled and minced
  • 15oz canned, diced tomatoes
  • 1 large onion, diced small
  • 2 8oz containers of So Delicious, Greek-style, plain coconut yogurt
  • 1/2 t whole cumin seed
  • 1 T ground turmeric
  • 6 whole cardamom pods
  • 1 c water
  • High heat spray canola oil

The Making

Heat a 6 qt sauce pan to medium heat. Lightly spray the bottom of the pot and add the cumin seeds. Toast seeds for 30-60 seconds, until they are browned and fragrant.

Add onion and saute 5 minutes, add minced ginger and garlic. Sprinkle ground turmeric over all ingredients, add in cardamom pods and mix in. Continue to saute, stirring occasionally, for 5-7 more minutes. Onions should be beginning to brown and caramelize. Add diced pumpkin, reduce heat to medium-low, and saute for 5 minutes, stirring occasionally. Add cauliflower and stir in.

Combine yogurt and tomatoes in blender. Process until smooth and creamy. Add mixture to pot. Rinse blender container out with the 1 cup of water, and pour into the pot. Mix everything together well.

Cover pot with lid. Reduce heat to low and let simmer for 25-40 minutes, until pumpkin is tender.

Serve by itself, with rice, or along with some dahl. Just watch out for those cardamom pods, they’re quite shocking to get whole.

Makes 8-9 1-cup servings, depending upon the size of your head of cauliflower.

Nutrition Details

Serving Size: 1 cup
Calories: 85
Total Fat: 1g
Saturated fat: 1g
Sodium: 49 mg
Carbohydrates: 17g
Dietary Fiber: 4g
Sugars: 5g
Protein: 3g

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