Pumpkin flower curry
Pumpkin flower curry is a delicate, fragrant dish made from the edible blossoms of the pumpkin plant, typically simmered in a spiced coconut milk or yogurt-based gravy. It is a seasonal delicacy popular in South Asian cuisines, particularly in Indian states like Goa, Maharashtra, and Karnataka, as well as in Sri Lanka and parts of Southeast Asia. The flowers are often stuffed or simply wilted into the curry, lending a mild, slightly sweet flavor.
🍽️ Nutrition at a glance
This dish is generally low in calories and fat, especially when prepared with a light coconut milk or yogurt base, and is a good source of dietary fiber and antioxidants. A typical serving provides a modest amount of plant-based protein along with key vitamins like A and C from the flowers and spices.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4 g |
| Carbs | 15 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 420 mg |
| Vitamin A | 4500 IU |
| Vitamin C | 25 mg |
| Potassium | 350 mg |
| Magnesium | 45 mg |
| Iron | 2.5 mg |
| Calcium | 60 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 55 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, using pumpkin flowers highlights a 'root-to-flower' cooking philosophy, minimizing waste by utilizing the entire plant. Nutritionally, the blossoms are surprisingly rich in vitamins and minerals, offering a unique way to consume nutrients often overlooked in standard vegetable curries.
