Kadoo (Pumpkin Curry)

When you have left over pumpkin, you just came back from a Fijian holiday, and are craving some authentic Fijian food, then why not post an Instagram story asking your community how Kadoo (Pumpkin Curry) is made.

Back when I lived in California my dad, a Indian clothing store owner,  always brought home some Kaddo, puri (fried bread), and rita (cucumber yogurt) that his Fijian customers would bring him. Last night, I sent an instagram story asking for anyone who had the recipe. Low and behold, the aunt whom I wanted the recipe from was the first to message! After that I received a few more tips and used it the curry!



Kaddoo (Pumpkin Curry)


  • 2-3 cups pumpkin, peeled, cubed
  • 1 white onion, finely diced
  • 3-4 garlic, minced
  • 2-3 green chilies, sliced
  • 1 tsp whole cumin
  • 1 tsp mustard seed
  • 1 tsp fenugreek seed
  • 16-20 curry leaves
  • 1-2 tsp sugar (depends on pumpkin sweetness)
  • 3-4 tsp Hindustani masala (or Curry powder)
  • 1/2 lemon, juiced
  • handful cilantro
  • salt, to taste
  • 1 tbs coconut oil


  1. In a deep pot heat 1 tbs of coconut oil
  2. After oil is hot, sizzle the cumin, fenugreek, and mustard seed until fragrant
  3. Add onion, chilies, curry leaves, and garlic
  4. Cook until onions are soft
  5. Add cubed pumpkin, mix well, cover, and cook for 20 minutes
  6. At about 30 minutes the pumpkin should be soft, but not mushy, take a taste for sweetness and add 1-2 tsp sugar accordingly
  7. Squeeze lemon juice, add salt and Hindustani masala and cook for another 5-7 minutes
  8. Mix well, garnish with cilantro and enjoy with rita and  roti or puri!

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