Gluten-free Dairy-free Vegan. Serves 4
I didn’t have a great season for growing pumpkins this year so I’m going to make the most of hem.
Pumpkin and really any of the those hearty winter vege are so versatile.Sweet,savoury,chot or cold,ask anything of it and it delivers in spades.
Ingredients
7-8Tbsp oil
300grms onions-finely sliced
5 dried red chillies
2tsp coriander seeds
1/4tsp mustard seeds
1/4tsp cumin seeds
3cm cinnamon quill
4 peppercorns
2 cloves
1/2tsp turmeric
1/2tsp paprika
1 heaped Tbsp tamarind paste
5cm fresh ginger
5 cloves garlic-crushed
200grm pumpkin-roughly chopped
400grm cauliflower-cut into florets
500mls coconut milk
Method
Paste- In a large pot, heat 2Tbsp of oil and add the sliced onions. Cook till soft and transparent. Set aside.
In a small pan, heat and add the spices,all expect the paprika and turmeric. Toast the spices without burning by twirling the pan gently( if you burn it your curry will taste bitter) for about 30seconds. Tip into a food processor with 1/2 the amount of cooked onion,garlic and ginger. Blend to a smooth paste.
Curry- In the large pot with the remaining onion, heat up and add the curry paste, cook off till the paste is fragrant- about 5mins, stirring all the time. Add the pumpkin, toss thru the mix, season and add the coconut milk. Cook till tender, adding the cauliflower, checking the seasoning and adjust as needed.
Serve with steamed rice, yogurt and your favourite naan bread.
There is something about the texture of pumpkin that I just love in curry, the creamy, sweetness of it just does so well with bite of a spicy mix.
Enjoy from The Kitchen Garden.
The Kitchen Garden Central Otago 