It’s that time of year! Hallowe’en decorations are being dusted off, leaves are falling from the trees and basics are making their way to Starbucks for some Pumpkin Spice. Well, here’s a different kind of spicy pumpkin. The roasted pumpkin carries a substantial flavour punch with its sweet, thick flesh.
It’s well worth making sure you don’t get a “carving pumpkin” for this, as they are certainly not bred for their taste. Also be sure to roast the pumpkin, don’t boil it – half of the flavour will be extracted by the water.
Ingredients (roughly 4-5 servings)
- 2 Tins of chopped tomatoes
- A few teaspoons of Tomato paste
- Tin of Coconut milk
- A teaspoon of ginger paste
- 2 or 3 cloves of garlic
- 2 tsp Garam masala
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- 1 tsp Tumeric
- 4 or 5 Cardamom Seeds
- Preheat your oven to 200C.
- Cube a medium sized pumpkin, coat in oil and roast in the oven until soft and beginning to brown. A knife should slide in and out effortlessly.
- While the pumpkin cooks, heat some oil in a deep pan and gently fry a chopped onion or two. Sprinkle a little salt on to stop them browning too much, and put the lid on the pan to keep get them extra soft. It’s worth the extra few minutes.
- Add the ginger paste and minced garlic cloves. Fry gently for a minute or two.
- Add the spices and fry for a minute or two before adding the tomato paste and cooking for a further.
- Pour in the tinned tomatoes and allow to simmer gently for 5-10 minutes.
- (Optional step) – I’m not one for chunks of onion or tomato so I blend my curry with a stick blender at this stage.
- Pour in the coconut milk, chickpeas and spinach, then simmer on a medium-low heat for 20-30 minutes until it has reduced and thickened.
- When the pumpkin has cooked, add this to the curry and stir through well. Taste and adjust seasoning as necessary – if it is still too tart from the tomatoes add some sugar, if it is bland add salt.
Serve with some roasted pumpkin seeds and your other choice sundries – rice, naan bread etc.
If you liked this, be sure to look at my other pumpkin based recipes to get you through the black and orange month.