Blogtober ’21 Pumpkin Curry

Photo by Tim Mossholder on Pexels.com

Vegan Pumpkin Curry

You’ve heard of Pumpkin Soup and Pumpkin Pie but have you ever tried Pumpkin Curry? May be you have but definitely not the way my mum makes it. On the whole I don’t think pumpkin curry is authentic to South Asian cuisine, we certainly didn’t have it whilst we were growing up. However, over the last few years because of my nieces we’ve become more invested in the spooky season and pumpkin picking has become somewhat of a yearly ritual.

Each year we head down to Kent’s pumpkin farm and pick from an array of gorgeous fresh pumpkins. Some are so cute you don’t want to eat them. But the more assorted the pumpkins the better the curry.

So without further ado here is my mums authentic pumpkin curry recipe.

Preparation 20 minutes (depending on whether you have your pumpkin all chopped up before hand)
Cooking time 30 minutes
Total time 45 minutes give or take – I say give or take because us Indians just cook stuff and know when its ready by the way it looks!

Ingredients

A variety of small pumpkins or one medium sized pumpkin
2 medium sized onions
4-5 pieces of garlic
A nice healthy portion of ginger
2 green chillies
1 large tomato

Spices

Tumeric
Red chilli powder
Cumin seeds
Garam masala
Salt and pepper
Fresh coriander

Rape seed or olive oil.

Preparation:

Peel, finely dice, slice and chop all your ingredients

Take a variety of small pumpkins or one medium sized pumpkin and dice.

Slice your onions.
Peel and finely chop your 4-5 pieces of garlic.
Peel and finely chop healthy portion of ginger.
Finely chop both green chillies.
Dice your large tomato.

Method:

You first need to make your masala. Which is the base of the curry. We are making a dry curry.

In a pan heat some oil and add 1 tsp cumin seeds. Add your sliced onions and finely chopped garlic. Cook on a medium to low heat until the onions are brown. Then add your diced tomato and finely chopped green chillies. Add ginger. Cook until the consistency of ingredients turns from watery to like a paste. The way to get this paste like consistency is dependant on how long you cook your onions. It was only until a few years ago that I learned that this stage is the most important. Onions need time as they caramelise and bring depth of flavour to any curry.

Once you notice the change in consistency add 1 tsp salt, 1/2 tsp of red chilli powder and 1 tsp turmeric. Stir spices together and cook until they are all blended. The longer you cook your spices with the tomato and onions the less chalky your masala will be allowing for a deeper flavour of the spices. Make sure to keep the heat medium to low.

Then add your chopped pumpkin and coat all of the pumpkin, completely in the masala. The pumpkin will release their own water, keep stirring and mixing the masala and water together. Wait until pumpkin is soft – stick a knife in the centre of one of the cubes to see if it is soft. If it is your pumpkin is cooked. If not, pop a lid on and cook for a few more minutes.

Add 1 tsp garam masala. Stir in. Leave for 5 minutes so that the flavours can blend. Stir one final time. Turn off heat and garnish fresh coriander. Add a little extra as coriander gives it that extra bit of flavour. Leave once again, covering the curry with the lid.

*Should you wish to give your curry a Thai twist you can add coconut milk just before you add the pumpkin. Add coconut flakes at the end to give you that extra creamy coconutty flavour.

I love this curry, because it has a delicate hint of sweet from the pumpkin and spice from the masala. Both compliment each other. And the best thing about this recipe is that is is 100% vegan. It’s so quick and easy. Serve with naan or chapatti. Enjoy!

Happy Halloween

T.B.C…


3 thoughts on “Blogtober ’21 Pumpkin Curry

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