Life Recipes

Tuesday 17 October 2017

Indy Power: pump up your curry

 

Roast Pumpkin Curry
Roast Pumpkin Curry

Pumpkins are for more than just carving - try these ghoulish gourds in a cracking curry.

Seasonal Roast Pumpkin Curry

I've never been big into Halloween but I do love this time of year - largely because it means pumpkins are in season. This curry is my favourite way to enjoy them. You can use butternut squash instead if you need to, but using pumpkin puts it in another league.

Serves 4. Gluten-free, dairy-free & vegan

Ingredients

500g pumpkin

2 tbsp coconut oil

Salt and freshly ground black pepper

1 courgette

1 tsp mustard seeds

1 white onion, diced

3 cloves of garlic, minced

Thumb-sized piece of ginger, peeled and grated

½ red chilli, sliced

1 tsp ground cumin

2 tsp garam masala

1 tsp turmeric

¼ tsp cinnamon

400ml of coconut milk

½ tin of chopped tomatoes

To serve: Roasted cashews, coriander, coconut yoghurt

Method

Preheat the oven to 200˚C/400˚F/gas 4. Peel, scoop out and chop your pumpkin into cubes. Drizzle a little coconut oil over the pumpkin, season well and roast for about 30 minutes until tender.

While that's roasting, slice the courgette. Heat a tablespoon of coconut oil in a medium-sized pot on medium heat and add in the mustard seeds. When they start to pop, add the diced onion. Cook for a few minutes until the onion has started to soften, then add in the minced garlic, ginger, chilli and dry spices.

When the onion is soft, add the courgette and toss well. Pour in the coconut milk and tomatoes. Add the roast pumpkin and bring to a simmer. Simmer for about 15 minutes, until the courgette is cooked.

INDY LOVES

Pickle restaurant — if you like curry or just great Indian food in general, Pickle on Dublin’s Camden Street is such a treat. The menu is so much more interesting than your usual takeaway and you could happily try something new every time you go. I love the tiger prawns simmered in coconut and turmeric, and their okra with dried mango and ginger is one of my favourite sides. The vegetarian thali is next on my to-do list and I’m seriously tempted by the early-bird, which is great value. I’ll probably be back there this weekend...

thelittlegreenspoon.com

Weekend Magazine

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