Delicately-Spiced Pumpkin Curry

The sight of pumpkins on the market shelves always fills me with a little excitement, which I think is because they’re very much a seasonal thing and we only ever see them in the autumn. I become a bit like a squirrel when they appear and, much to the annoyance of my family, I start hoarding them like there’s an impending apocalypse. I fill the house with them, adding to my collection almost every time I go out. Hey kids, look what I got today! They usually start making sarcastic comments when they find themselves stepping around them as they come in through the front door as if they were landmines. It’s a problem, I know, but I just can’t help myself. I do start chopping them up at some point and freezing them, either cooked or raw, for consumption throughout the year.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!



This recipe uses diced pumpkin in conjunction with orange juice and just a small amount of spices to augment the flavour of the vegetables.


ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT


Delicately-Spiced Pumpkin Curry

Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

Gluten Free

  • 1 small pumpkin about 1kg in weight
  • 1 tbsp coconut oil plus extra as needed
  • 150 g frozen whole green beans
  • 100 g sliced mushrooms
  • 2 cloves garlic chopped
  • 1 ½ tbsp hot madras curry powder
  • 1 tsp ground turmeric
  • 1 tsp ginger paste
  • 1 tsp salt
  • 4 tbsp dairy-free yoghurt
  • 1 tbsp tahini
  • Juice of 1 orange
  • 150 ml dairy-free cream
  • The seeds from 1 pomegranate optional
  • A few coriander leaves to garnish.

Instructions
 

  • To prepare the pumpkin, first cut the stalk off to create a flat end. Turn the pumpkin onto this end for safety and then cut in half down the middle. Cut those halves in half again to create four quarters. Use a desert spoon to scoop out the seeds and then peel the pumpkin quarters with the knife, making sure you keep the pumpkin on a flat surface. Cut each peeled quarter into three strips and then dice them.
  • Heat the coconut oil in a non-stick pan and cook the diced pumpkin for 20 minutes on a medium to low heat, stirring occasionally. The pumpkin will soak up the oil so you may need to add a little more part way through the cooking. When the pumpkin is soft most of the way through add the green beans and mushrooms and cook for another 5 minutes. Add the chopped garlic and cook for another minute and then add the spices, the ginger paste, salt, yoghurt and tahini. Allow that to fry for a couple of minutes and then add the orange juice. Stir for a minute more and then pour in the cream. Cook the curry for a few more minutes until you have a thick sauce and the pumpkin is soft all the way through. Turn off the heat and stir in the pomegranate seeds, if using. Garnish with the coriander leaves and serve with basmati rice.
Keyword curry, pumpkin, vegan

IMG_6432

WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES


IMG_6435
IMG_6457

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Vegan Mushroom, Green Olive and Walnut Patè

Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…

Roasted Butternut Squash with Lentils and Mushrooms

Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply