WHAT TO EAT TONIGHT

Pumpkin and coconut curry

Don’t be put off by the spices – this is actually very quick and simple to make, especially if you buy ready-prepared squash

Posted

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Don’t be put off by the spices – this is actually very quick and simple to make, especially if you buy ready-prepared squash

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 20 minutes
  • 1kg pumpkin or butternut squash, peeled and seeds discarded, diced into 4cm cubes
  • 2 green chillies, slit lengthways
  • ¼ tsp fenugreek seeds
  • 2 tsp sugar
  • ½ tsp red chilli powder
  • 8-10 black peppercorns
  • 200ml coconut milk 
  • 1 small onion, finely chopped
  • 2.5cm piece of cinnamon stick
  • 15 curry leaves
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 1 tsp mustard seeds
  • 3 tbsp desiccated coconut
  • 2 tbsp vegetable oil
  1. Place the pumpkin in a pot with the cinnamon stick, green chillies, 10 curry leaves, fenugreek seeds, turmeric, sugar, salt, red chilli powder and 400ml of water. Bring to the boil, then cook, uncovered, for 12 to 15 minutes until the pumpkin becomes tender, but not mushy. You should be able to pierce the pumpkin with the tip of a knife or skewer, but it should not fall apart.
  2. Meanwhile, using a blender or food processor, grind together the mustard seeds, peppercorns and two tablespoons of the desiccated coconut with the coconut milk. Pour this into the boiled pumpkin and allow it to simmer for a few minutes until the gravy thickens slightly. Taste for salt and turn off the heat.
  3. In a separate small frying pan, heat the oil until smoking, then add the remaining curry leaves. As they turn crisp after about 30 seconds or so, add the chopped onion and fry for three to four minutes on a high heat until they turn pink. Add the remaining desiccated coconut and fry until crisp and golden in colour. Sprinkle on top of your curry as a garnish and serve with rice.

Recipe extracted from Indian Festival Feasts

Recipe extracted from Indian Festival Feasts

Vivek Singh's Indian Festival Feasts

Published by Bloomsbury

£ 26.00

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pumpkin
curry
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