Pumpkin Curry

Stuff

  • 4 tblspn mustard oil
  • ½ tspn fenugreek seeds
  • 1 tspn nigella seeds
  • 50 g fresh ginger, peeled and fine grated (or blitzed in mini food processor)
  • 1 small butternut pumpkin, peeled, seeds removed and chopped into 10mm cubes
  • 2 – 3 fresh green chillies, fine chopped
  • ½ tspn Kashmiri chilli powder
  • 1 tspn ground coriander
  • 100 g dates, course chopped
  • 3 tblspn course desiccated coconut
  • 3 tbspn raisins
  • 2 tspn jaggery
  • 1 tspn salt
  • 3 tblspn Tamarind liquid
  • Chopped coriander – to serve 

Method

  • Heat oil in large saucepan (with lid) fry the fenugreek seeds for 30 seconds. Add the nigella seeds & ginger and fry for 1 minute – stir constantly to ensure it doesn’t clump
  • Add the pumpkin, green chillies, chill powder & ground coriander – stir well to “coat” the pumpkin. Cover and cook on low-medium heat for 10 minutes
  • Combine the dates, coconut, raisins, jaggery & salt – add to the pumpkin & stir well. Cover and cook on low-medium heat for 10 minutes – stir occasionally. Cook until the pumpkin in tender but still holds its shape.
  • Stir in the tamarind liquid
  • Scatter with lots chopped coriander

Quantities

  • Serve 4 – 6

Variations

  • More dates, coconut & raisins
  • More or less chilli – both fresh and Kashmiri

Notes

  • Not a big problem if left to go mushy – still delicious!

“Stolen” from Rick Stein

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