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Pumpkin Curry

Pumpkin Curry is a modern British recipe for a classic vegetarian curry of pumpkin in a spied tomato and vegetable stock base finished with peas. The full recipe is presented here and I hope you enjoy this classic British version of: Pumpkin Curry.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesVegetable RecipesBean RecipesBritish Recipes


Ingredients:

650g pumpkin flesh
2 tbsp sunflower oil
1 red chilli, finely-chopped
2 garlic cloves, thinly sliced
2 tsp ground cumin
1 tbsp garam masala
1 onion, chopped
1 x 400g tin of chopped tomatoes
100ml vegetable stock
1 small tin (200g) sweetcorn, drained
110g frozen peas, defrosted
3 tbsp fresh coriander (cilantro) leaves, chopped
salt and freshly-ground black pepper, to taste

Method:

Peel the pumpkin and remove the central pith and seeds. Rinse well then cut into bite-sized pieces.

Place in a pan, cover with water, bring to a boil, reduce to a simmer and cook for 5 minutes then drain.

Heat the oil a separate pan, add the chilli, garlic and spices and stir-fry for 30 seconds. Add the onion and fry for 2 minutes more before stirring in the pumpkin, tomatoes and vegetable stock. Bring the mixture to a boil, reduce to a simmer and cook, partially covered, for 20 minutes.

Stir in the peas and sweetcorn, adjust the seasonings to taste, bring back to a simmer and cook, uncovered, for 10 minutes.

Turn into a warmed serving dish, garnish with the coriander leaves and serve accompanied by rice and naan bread.