Pumpkin Masala Curry
A warming, spicy pumpkin masala, lovingly created for Kilduff Farm by Tony and Cat of The Foraging Goat.
Servings: 4
Equipment
- 1 Baking tray
- 1 Large pot
Ingredients
- 1 kg pumpkin (Tractor, Harlequin or Red Kuri varieties work well)
- 250 g onions, diced
- 6 cloves garlic, crushed
- 1 thumb size piece ginger, grated
- 1 tbsp garam masala
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp cumin seeds
- 1/2 tsp nigella seeds
- 1/2 tsp ground coriander
- 2 bay leaves
- 3 cardamon pods
- a pinch of cracked black pepper
- 400 ml vegetable stock or water
- 400 g tin of chopped tomatoes
- 1 tin chickpeas
- 200 g fresh tomatoes, roughly chopped
- Juice of half an orange
- 1 tsp vegetable oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 200C/180C fan.
- Cut the pumpkin into approximately 2cm size pieces and place on a baking tray lined with baking parchment. Roast the diced pumpkin for 15 minutes.
- In a large pot, cook the onions, garlic and grated ginger in the oil until soft.
- Add all the dry spices to the onion mix and cook for a couple of minutes to release the flavour.
- Add the orange juice, chopped fresh tomatoes and drained chickpeas and simmer for 5 minutes.
- Add the vegetable stock or water and tinned tomatoes, then bring to the boil. Allow to boil and reduce for 15 minutes. Season to taste.
- Add the roasted pumpkin to the masala sauce and simmer for 5 minutes.
- Serve with rice or naan and a spoonful of our pumpkin piccalilli on the side!
Notes
Top Top!
For an addition to the recipe, dice up chicken breasts and add to the pan at stage two.