Spicy Pumpkin Curry
This pumpkin curry is a tangy, spicy curry with tomatoes, eggplant, cashew nuts and lots of spices. Perfect when pumpkins are in season. When they're not,
or sweet potatoes are a good substitute.
All curry recipes on this site, you can assume, are Joe's. Raised by his curry-loving Dad, he constantly craves curry and spices. As a result, we always have a huge collection of spices to hand. Yes, this list of spices is long but if you do have a well-stocked spice cupboard, this curry is actually very quick to make. It's also surprisingly rich and satisfying.
2 tablespoons of sunflower oil
2 teaspoon of dried chilli flakes (or just one if you like it mild)
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1/8 teaspoon of asafoetida
2 400g/14 oz cans of chopped tomatoes
½ teaspoon of turmeric
2 teaspoons of ground coriander
2 teaspoons of ground cumin
2 cloves of garlic, crushed
2 teaspoons of grated ginger
2 teaspoons of sugar
1 teaspoon of salt
1 kg/2lb 3oz of pumpkin, cut into chunks
1 large eggplant/aubergine, cut into chunks
120g/4 oz/1 cup toasted cashew nuts
Method For The Pumpkin Curry
Heat the oil in a large saucepan over a medium heat. Add the
chilli flakes, mustard seeds, cumin seeds and asafoetida and
stir. When the mustard seeds start to pop (this should only
a minute or so), add the turmeric, coriander, ground cumin,
garlic, ginger, sugar and salt.
2. Stir for a minute then add the tomatoes.
Bring to the boil. Now add the chopped eggplant (aubergine)
pumpkin, lower the heat and simmer the eggplant and pumpkin curry
gently for 20-30 minutes or until the vegetables are tender.
4. When the vegetables are cooked, turn off the heat and stir in the
I like to serve this with some plain rice and some raita