Garam masala and black pepper pumpkin curry

Garam masala and black pepper pumpkin curry.
Garam masala and black pepper pumpkin curry. Photo: Katrina Meynink
Difficulty
Easy
Dietary
Vegetarian

This is cheating at its greatest – such a quick, minimal effort meal that really delivers as long as you use a decent garam masala. The spice blend is what really does all the heavy lifting here so if you have the time, patience and motivation I beg you to seek out the very best you can find. You will be duly rewarded. For this dish and beyond.

Ingredients

½ medium-sized Japanese pumpkin, cut into even-sized wedges, (about 500-750g)

1 tbsp garam masala

½ tbsp cracked black pepper

1 tbsp maple syrup

2 tbsp olive oil

Garam masala sauce

1 tbsp garam masala

½ tbsp olive oil

1 brown onion, finely chopped

1 cup vegetable stock

400g can chopped tomatoes

To serve

drizzle of coconut cream (optional)

fresh curry leaves (optional)

coconut or steamed rice

Method

1. Preheat oven to 170C fan-forced (190C conventional).

2. Add the pumpkin to a lined roasting tray. Add the garam masala, pepper, maple syrup and olive oil, then use your hands to evenly coat the pumpkin pieces in the mixture. Roast for 45 minutes or until the pumpkin has cooked through and is caramelised on top.

3. While the pumpkin is cooking, place a medium saucepan over low heat. Add the oil, and once warmed through, add the onion and cook for 3-5 minutes or until translucent – try not to rush this part, it's important in building flavour. Add the garam masala and cook until the spice releases its oils and becomes fragrant. Add the vegetable stock and the tomatoes and reduce the heat as low as it can go. Simmer gently for 20 minutes or until the pumpkin is ready.

4. To serve, scoop some of the tomato garam masala onto the base of serving bowls. Drizzle over about 1 tablespoon of coconut cream per bowl, if using. Top with a wedge (or two) of pumpkin and season very generously with pepper. Throw over some fresh curry leaves and serve with coconut rice.