Kaddu Curry Recipe


I am back with another recipe except this one is my mum’s! A few days ago I wrote a What I Eat In A Day post and talked about the “kaddu” curry my mum had made. According to Google, Kaddu translated to pumpkin but I couldn’t find any pictures of the one my mum uses for this curry and thus began the search for Kenyan kaddu.

I looked for its English name everywhere online but couldn’t find it. And obviously therefore I couldn’t find any pictures of it. I finally gave up but the Universe had other plans. I was watching this vlog channel that revolves around food and the person was using the same vegetable! She said it was called “chayote” and from what I’ve found out online it’s not a type of pumpkin at all! It’s a part of the gourd family. For more information on this vegetable click here. Here is a picture of the one we used:

So now that we finally know what vegetable this is I can now share my mums curry recipe! It’s super simple, delicious and goes with so many dishes.


1 chayote


1 tsp of fennel seeds

1/2 tsp mustard seeds


1/2 tsp Chilli/red pepper powder

3/4 tsp tumeric powder

1 tsp cumin and coriander powder


1. Add about 1-2 tbs of oil to a pan and let it heat on low for about a minute.

2. Next add about 1/2 tsp of fennel seeds and 1/2 a tsp of mustard seeds to the oil and wait till they’re cooked. You’ll know when they start to pop a bit.

3. Next add in one chayote after peeling and chopping into squares/bite sized pieces.

4. Add about 3/4 spoon of turmeric powder, salt to taste and mix everything well.

5. Let cook for about 20 mins on low heat. Check if the chayote is fully cooked and if not let it cook on low for a few more minutes.

6. Add about 1/2 tsp of red pepper powder (omit this if you don’t like spicy food) and 3/4 tsp of cumin and coriander powder. Mix everything well and let it cook for about two to three more minutes.

7. You can garnish it with coriander or add some drops of lemon to it.

Tip: You can add some onion, garlic and ginger when you cook the chayote for more flavour!

Tip: Serve with chapati, rice or naan.


I hope you guys enjoyed that recipe. It’s pretty simple and delicious. Have you guys ever tried chayote? Have you tried chayote curry? What did you eat today? What recipe should I share next? Let me know in the comments below because I always love hearing from you guys!

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31 thoughts on “Kaddu Curry Recipe

      1. There’s also the issue that if I put that much chilli hot powder in anything I ate, it might result in a hospital trip. Digestive disorders often need to scale back on zesty stuff…kind of sucks, but there it is 😉

        Liked by 1 person

      2. Oh no that sucks but if you ever make it you can just leave the red pepper powder. My sister doesn’t eat spicy food and we usually leave that out of everything when she eats it too and it still tastes quite nice.


  1. Well lo and behold! I thought there was no way I’d get chayote in the UK but I had a look on ASDA and they sell them! Failing that, Google recommends a zucchini (we call them courgettes lol) as a first choice alternative and I’ve always got courgettes in my fridge because I use them to make a delightful and quick (but not vegetarian) Moroccan tagine and for feeding my shrimp. Some of the spices you’ve listed here are ones I use often and some others sound like ones that I can see working, so I’m definitely curious. Now if I can just convince my carnivorous husband to go vegan for an afternoon… haha

    Liked by 1 person

    1. Ooh how interesting! Yup zucchini is a great alternative. You can use the same recipe just substitute the chayote for zucchini. Lol if you make it really delicious he may agree 😉

      Liked by 1 person

  2. looks yummy. my dad’s friend is Indian and brought him to my house and he made lentil soup and indian soup.. sooo yummy and the perfect guest.. he’s invited back.. lol 😂😂 and you can come too if you share yours…. oh you just did.. I’m going to send him the recipe.. 😂😂

    Liked by 1 person

  3. Yes, love the flavor and the texture. It’s a little sticky when processing it, but the crispy texture is really worth the effort. Love it very much. Wish there are more crispy vegetables around, but unfortunately no. Right now, with all the inflation going on, veggies are becoming even more expensive. LOL.

    Liked by 1 person

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