Pumpkin curry
By: Janet Brinkworth From: Good Food Bites
Printer friendly version
-
Pumpkin curry
- Prep time:
- 20 mins
- Cook time:
- 40 mins
- Serves:
- 2
Janet Brinkworth's tongue-tingling, meat-free curry makes a light yet warming supper
Similar recipes
Related Videos
Ingredients
- 4 tbsp Olive oil
- ½ tsp ground Green cardamom
- ½ tsp Fennel seeds
- ½ tsp ground Cumin
- ½ tsp Chilli powder
- 5 cm Ginger, finely chopped
- 2 clove Garlic, finely chopped
- 1 red Onion, sliced
- 700g diced pumpkin
- 800g tinned chopped tomatoes
- 500ml vegetable stock
- 250g fine green beans, trimmed
- nann
- 1 tsp kalonji or black onion seeds
- ½ lime, juice only (optional)
- Basmati rice, to serve
- naan breads, to serve
Method
1. Heat the oil in a large pan and add the cardamom, fennel seeds, cumin and chilli powder. Fry for 2 minutes or so, until they become fragrant and begin to pop. Throw in the ginger and the garlic - the pan should really sizzle.2. Add the onion and cook until softened. You'll have something that looks like a savoury marmalade.
3. Add the pumpkin, stir, then add the chopped tomatoes. Pour in the vegetable stock and mix well. Season to taste with salt and freshly ground black pepper.
4. Simmer the curry for 30 minutes. Stir in the green beans and cook for a further 5 minutes.
5. Before serving, sprinkle with kalonji (black onion seeds) and a squeeze of lime if preferred. Serve with boiled basmati rice and naan bread.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
We really enjoyed this curry. I had to make some modifications as I only had 400g pumpkin. I left the spices as they were, but put in only 400g tomatoes, 250 ml veg stock, and 125g green beans. And a teaspoon of medium Curry Powder. Magic.
This had heat but was otherwise tasteless, I doubled all the spices to begin with as it didn't seem much, but after letting it simmer away and tasting it was very disappointing, there is no depth to the flavour, I ended up adding hing, ground coriander and tumeric, but I won't bother making this again.