Kashmiri Pumpkin Curry
Serves
4
Total Time
50mins
Calories
633
Sweet pumpkin in a creamy, richly spiced curry sauce and topped with crunchy pistachios. This comforting curry would be delicious served with rice or naan. Substitute butternut squash or even eggplant if pumpki...
- Ginger1 ½ tablespoonspeeled, sliced
- Fresh chili½deseeded
- Cumin seeds1 teaspooncrushed
- Coriander seeds1 teaspooncrushed
- Pumpkin4 kgpeeled, deseeded, cubed
- Cilantro7 gcoarsely chopped
- Onion2
- Garlic clove2
- Cardamom pods5
- Butter15 g
- Sunflower oil2 tablespoons
- Ground turmeric1 teaspoon
- Paprika1 teaspoon
- Cinnamon stick1
- Vegetable stock450 ml
- Salt & pepperas needed
- Double cream120 ml
- Pistachios50 gcoarsely chopped
Ingredients
- 1. Add onion, garlic clove, ginger and fresh chili to a clean food processor bowl
- 2. Chop until fine
- 3. Add cumin seeds, coriander seeds and cardamom pods to the onion mixture
- 4. Mix briefly
- 5. Add butter and sunflower oil to a clean frying pan
- 6. Melt - medium heat
- 7. Add pumpkin to the frying pan
- 8. Fry until lightly browned - 5 min, medium heat
- 9. Arrange in frying pan
- 10. Transfer onion mixture to frying pan
- 11. Fry until lightly browned - 5 min, medium heat
- 12. Add ground turmeric, paprika and cinnamon stick to the frying pan
- 13. Cook gently in frying pan - 1 min
- 14. Stir in vegetable stock to the frying pan
- 15. Season with salt & pepper to taste
- 16. Heat until boiling
- 17. Simmer until tender - 10 min, medium-low heat
- 18. Stir in double cream, pistachios and cilantro to the frying pan
- 19. Garnish with pistachios and cilantro
- 20. Serve
Method
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