Wednesday, 11 July 2012

Pumpkin Curry

 Curries are all about flavor, usually made with a combination of different spices. This dish is packed with flavor and nutritional goodness. There are many different kinds of pumpkin.  I like to use butternut or jap pumpkin for this dish. The flesh remains dry and does not release too much water when cooking which is what you want. Choose pumpkin that has dark orange flesh this ensures a rich sweet flavor. Pumpkin is full of fiber and a wonderful source of vitamins A, C, K, E Also rich in minerals such as iron, potassium and magnesium.

Serves 4-6 people makes a colorful accompaniment to a main dish


625g pumpkin, peeled and cut into bite size pieces
5 medium size garlic cloves, peeled and crushed (If you have a mortar and pestle use to prepare garlic and ginger add a little salt then use pestle)
1 1/2 teaspoons fresh grated ginger
1 large onion, finely chopped
8 - 10 curry leaves (optional)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 to 1/2 teaspoon turmeric
1 teaspoon of salt or to taste
1/4 to 1/2 cup water
2-4 tablespoon light tasting oil, (vegetable, or sunflower)

Heat the oil in a heavy based pan on medium heat. Add mustard seeds, cover and allow to pop briefly. 
Add cumin seed and curry leaves allow to saute 1 minute then add onion and cook 2 minutes.
_ Add crushed garlic and ginger cook further 2 minutes
Add turmeric stir briefly then add pumpkin pieces and salt, stir until well combined. Cook for a few minutes on med heat then add water, place lid on pan and turn down to low. Cook until done check often it dose not take long.

Note the amount of water may not seem enough but once the pumpkin starts to cook it will release water. The idea is to keep it as dry as possible unless you want a soupy curry. 


Posted by Yiannoulla Burness

Galatians 5:22
But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith,

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