Pumpkin curry

Name: Pumpkin curry
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 1kg Japanese pumpkin, washed and cut into 4 wedges; 200ml olive oil, plus a little for drizzling; Salt and pepper; 2 medium brown onions, finely diced; 4 garlic cloves, sliced; 3 tbsp grated ginger; 1 tsp fenugreek; 1 tsp ground turmeric; 2 tsp garam masala; 2 tsp black mustard seeds; 3 bay leaves; 20 curry leaves; 200g red lentils; 800g whole peeled tomatoes; 400ml veggie stock or water; 200ml coconut cream

Jane and Jeremy Strode

June 25, 2020

Time:30 mins - 1 hourServes:4

I love roasting pumpkin this way, with the skin left on. The texture and colour are fantastic.

Ingredients

1kg Japanese pumpkin, washed and cut into 4 wedges
200ml olive oil, plus a little for drizzling
Salt and pepper
2 medium brown onions, finely diced
4 garlic cloves, sliced
3 tbsp grated ginger
1 tsp fenugreek
1 tsp ground turmeric
2 tsp garam masala
2 tsp black mustard seeds
3 bay leaves
20 curry leaves
200g red lentils
800g whole peeled tomatoes
400ml veggie stock or water
200ml coconut cream

Method

Pre-heat oven to 200C. Place pumpkin on a roasting tray, drizzle with a little olive oil, season and bake for 25 minutes or until golden and cooked. Remove and keep warm.
Heat remaining oil and fry seasoned onion, garlic, ginger, spices, bay and curry leaves until golden and fragrant, about 15 minutes.
Add lentils, tomatoes and stock and simmer until lentils are soft. Add coconut cream and check seasoning. Pour curry over pumpkin wedges and serve with rice.