Pumpkin curry recipeGo straight to our recipes
suitable for vegetarians
I made this pumpkin curry recipe recently and really enjoyed the flavour and the texture. It includes only vegetables so is suitable for vegetarians.
There are a few ingredients but really it's just a case of putting everything into a pan and cooking it.
You can make the curry flavour as mild or as hot as you like; I made it somewhere in the middle which was hot enough for me. You will need a large drink of water to cool your mouth down while eating this dish!
Put aside time to make this curry as I found it took the best part of 30 minutes to chop up the vegetables. It's a boring job so put the radio or a dvd on but don't take your eyes off the chopping board in case you take a finger off!!
A great dish to serve up to your friends on a cold winter's night.
Make it ahead of time and keep it in the fridge until you are ready to heat it up and serve.
Put any left overs into the blender and liquidize to serve as soup for the next day.
The potatoes in the dish make it very filling so a not too large piece of warm nan bread or French bread is a perfect companion; however if you are feeding a few hungry men then you might want to serve it on a bed of rice or couscous.
Buying and Storing
When you are buying pumpkin make sure you buy ones with the stem still attached as the ones without stems could be dry inside.
Buy small rather than big as the smaller ones are far more tender.
Pumpkins are at their best from September to October and can be stored for a month in a cool place. Plenty time to make pumpkin curry recipe! The left over pumpkin shell can be used for a Halloween lantern!
I love ginger and garlic so I was fairly liberal with both in this recipe, but you can adapt to your own taste buds.
Pumpkin Curry RecipeSuitable for vegetarians
- olive oil for frying
- 2 onions
- 4 cloves of garlic
- 500g pumpkin
- 800g potatoes
- 1 cooking apple
- 2tsp curry paste or 1tsp of curry powder
- 1tsp turmeric
- 2cm fresh root ginger
- 2 bay leaves
- 2 vegetable stock cube
- fromage frais to serve
Chop the onion and fry until golden brown in a frying pan with a little olive oil.
Chop the remaining vegetables up including the root ginger and garlic.
Put all the vegetables with the onions into a large pan.
Make two pints of stock with vegetable stock cubes and add to the pan.
Bring to the boil and simmer for 30 - 40 minutes or until vegetables are tender.
Spoon on plates and drizzle fromage frais over the top.
Serve your pumpkin curry recipe with warm nan bread.
As was stated earlier in the article, if you have some hungry people this recipe is delicious served on a bed of boiled or fried rice.
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