Spicy Pumpkin Curry
Made by: Beth Hayter
Original Recipe from:
2 tbsp of safflower oil
2 onions, peeled and finely chopped
2 cloved of garlic, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 kg pumpkin, peeled, deseeded and roughly chopped
400g can of chickpeas/garbanzo beans, drained and rinsed
250 mil cups of vegetable stock
400 ml of coconut mild
2 handfuls of magetout
A handful of fresh coriander/cilantro
For the garam masala:
1 tsp of cumin seeds
1 tsp of mustart seeds
½ tsp of cloves
1 tsp of ground turmeric
6 cardamom pods, seeds only
For the saffron cinnamon rice:
300g basmati rice
450 ml water
1 large knob of butter
A couple of cardamom pods
A pinch of saffron
2 cinnamon sticks
1. In a pestle and mortar, make the garam masala by crushing up and grinding all your dry spices.
2. In a heavy-bottomed casserole or pan, heat the safflower oil and add the onions, sweating on a low heat until soft and translucent. Add the garlic and stir for another half a minute, taking care not to burn it.
3. Add to this mix the garam masala and chili and coat the onions with it. Add the pumpkin and the chickpeas/garbanzo beans and then pour over the stock, followed by the coconut milk.
4. Season and simmer for 10-15 minutes, add the mangetout and cook for another five.
5. To make the saffron cinnamon rice, put the rice in a sieve and rinse until the water runs clear. Put the rice in a large saucepan with eater, the butter, cardamom, saffron and cinnamon.
6. Bring to a rolling boil, quickly turn the heat down, put a lid on the saucepan and then leave for 10 minutes. Remove the lid and take it to the table in the saucepan.
7. Serve with handfuls of coriander/cilantro.
“ I removed the veggie stock and the mangetout. I added spinach instead. I also swapped out the chickpeas for lima beans. The chickpea version is nice and super filling.