Pumpkin curry recipe

16 ingredients
9 steps

Ingredients

  • 750 g (26.5oz) Jap pumpkin, seeded and cut into 56 cm (22 1/2 inch) pieces (skin left on)
  • 4 small pink Asian shallots, sliced
  • 2 thin green chillies, cut into thirds
  • 1 sprig curry leaves, leaves picked and roughly chopped
  • 8 cm (3 1/4 inch) piece rampe (pandanus) leaf, cut into 2 cm ( 3/4 inch) pieces
  • 1 tsp teaspoon unroasted chilli powder
  • 1 tsp ground turmeric
  • 0.5 tsp fenugreek seeds
  • 1.5 tsp store-bought roasted curry powder
  • 1 tsp salt
  • 500 ml (17.6fl oz) coconut milk
  • 250 ml (8.8fl oz) coconut cream
  • 2 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 2 small pink Asian shallots, sliced
  • 1 sprig curry leaves, leaves picked

Directions

  1. 1
    To make the curry, place the pumpkin into a clay pot or heavy-based saucepan, add the rest of the curry ingredients and mix to combine.
  2. 2
    There should be just enough coconut milk and cream to cover the pumpkin pieces.
  3. 3
    Bring to the boil, then cover, reduce the heat to low and simmer for 1012 minutes, or until the pumpkin is tender, stirring the curry occasionally so the coconut milk does not split.
  4. 4
    Remove from the heat and set aside.
  5. 5
    For tempering, heat the coconut oil in a small wok or frying pan over medium heat and add the mustard seeds.
  6. 6
    When the seeds start to pop, add the shallots and curry leaves and cook for 35 minutes, or until the shallots are dark brown and starting to crisp a little.
  7. 7
    Remove from the heat and strain through a sieve.
  8. 8
    Stir half of the tempered mixture into the curry and garnish with the remaining mixture.
  9. 9
    Serve with pol roti and rice.

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