Good Food logoBring vibrant Indian spice to tonight’s menu with an easy, aromatic meal that’s ready in under 20 minutes.Sarina KaminiAugust 11, 2026Kaddu sabji (pumpkin curry) comes together in 20 minutes.Patricia NivenThis vibrant curry pairs sweet pumpkin cubes with aromatic spices such as turmeric, cassia and Kashmiri chilli. Ready in less than 20 minutes, it pairs perfectly with dhal and rice – or serves as a delicious side to grilled fish or chicken salad.Ingredients2 tbsp ghee½ cinnamon stick1 mace blade1½ tsp fine white sea salt1 tsp cumin powder½ tsp turmeric powder½ tsp cassia powderscant ½ tsp Kashmiri chilli powder500g pumpkin (about 3½ cups), cut into 2cm cubes½ lime (optional), to finishMethodStep 1Heat the ghee in a large kadai or cast-iron wok over high heat. As the ghee warms, add all the spices at once and stir them through.Step 2Before the spices reach the point where they look like they might burn, add the pumpkin. Toss it through the spices to coat, then spread the cubes evenly, in one layer if possible. Step 3Cook until the pumpkin browns on one side, taking care not to move it too much.Step 4Turn carefully and cook as before until the pumpkin is completely browned on all sides and cooked through. The entire dish should take no more than 20 minutes from start to finish.Step 5Serve with a squeeze of lime juice. Photo: This is an edited extract from What We Call Masala by Sarina Kamini, photography by Patricia Niven. Murdoch Books, RRP $49.99.The best recipes from Australia's leading chefs straight to your inbox.Sign upSimilar Recipes