| | | | Spicy pumpkin curry with layers of flavour: warming, sweet and savoury... | Serves: | 4 | Preparation Time: | 5 mins | Cooking Time: | 20 mins | Ingredients: | Pumpkin, peeled, cubed - 400g | | | Garlic Clove, crushed - 1 tsp
| | | Fresh Ginger, grated - 1 tsp
| | | Fresh Chillies, minced - 1 (or to taste)
| | | Mustard Seeds - 1 tsp
| | | Asafoetida - pinch
| | | Fenugreek Seeds - 10
| | | Ground Coriander - 1 tsp
| | | Turmeric Powder - 1 tsp
| | | Garam Masala - 2 tsps
| | | Chilli Powder - to taste
| | | Groundnut Oil - 3 tbsp
| | | Black Pepper - to taste
| | | Tomato Puree - 1 tbsp
| | | Salt - to taste
| | | Jaggery - to taste
| | | Cumin Seeds - 1 tsp
| | | Onions, sliced - 200g
| | | Fresh Coriander - 2 tbsps to garnish
| | Method: | • In a skillet, heat oil and add the asafoetida, mustard seeds, fenugreek seeds, cumin seeds and fry until the mustard seeds pop. Add the onions and fry until lightly golden.
• Add the fresh chilli, ginger and garlic and stir.
• Add the remaining spices and saute on low heat for about 2 minutes stirring constantly. Add the pumpkin and stir to coat in the spices.
• Add the tomato puree, jaggery and salt and enough water to barely cover the pumpkin.
• Cover and cook over a low heat until the pumpkin is just tender (about 15 minutes). It should still be firm and not mushy. Check every few minutes and add more water if required, a little at a time.
• Garnish with fresh coriander and serve hot, with roti.
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