less than 15 mins
Curry that Pumpkin Boom style
Please, please gourd (awful pumpkin pun sorry)! Don't discard your pumpkin inners. You can roast the seeds in sea salt and olive oil and then curry the rest.
This pumpkin curry recipe is so good - make the most of it while pumpkins are in the stores; October to November. Keep an eye out too for post Halloween bargains as stores can't wait to offload these bulky berries (that's right, apparently pumpkins are berries and not gourds).
For this recipe we recommend our Ayubowan Sri Lankan curry kit.
- you will need a frying pan or wide heavy-based pan with a lid
- 1 pumpkin
- 3 tbsp coconut oil or vegetable oil
- 2 garlic cloves, peeled and crushed
- 3 large vine tomatoes chopped into smallish pieces
- 1 medium onion sliced into thin strips
- A pinch of salt
- Small handful of fresh coriander (optional)
- Something to serve it with (rice/naan/chapati)
1. Add 3 tbsp veg oil to your pan and turn hob up to a medium heat.
Tip: throw in your cinnamon stick or cassia bark a little early and when you start to see tiny bubbles forming around the edge (of the the cinnamon stick) you know your oil is up to temperature and ready for the other whole spices.
2. Add Boom Whole Spices and fry for 30 seconds.
3. Add the sliced onion and fry for a few mins until soft.
4. Add garlic and fry for a minute, then add the Boom Spice Mix and fry for 30 seconds.
Tip: make a little well in your onions so that your garlic and spice mix reach the heat of your pan. Make sure your spices and garlic fry a little in the oil but don't burn - you only extract flavours from spices when they are heated in fat/oil. If your sense of smell is okay you should be able to smell the aromas (sometimes a bit of wafting is needed). Once you can smell the aromas you're good to carry on.5. Add the pumpkin then fry for a couple of minutes.
7. Cover with a lid, turn down the heat and simmer for 8 mins until the pumpkin is a little softer.
8. Remove the lid, add a 400g tin of coconut milk and 1⁄2 tsp salt and give it a good stir
9. Raise the heat to medium until the coconut sauce starts to simmer.
10. Serve when you're ready, it's okay to turn down to the lowest setting and leave it to cook slow - the only thing that will happen is your pumpkin might go a bit mushy.
11. For a finishing touch you can toast the Boom Coconut supplied in a frying pan - be careful not to burn it. Sprinkle the golden toasted coconut over the dish when serving for extra flavour and texture. Serve with rice/naan/flatbreads. Boom. 💥
Tips: How to prepare your pumpkin for this curry
- have a sharp knife
- pick the side of the pumpkin you like most
- try really hard not to screw up that side
- drawing a guide might help
My aim was to go for 'British chip' shapes over cubes - feel free to look at the picture and mock my efforts.
Nutrition and allergy advice for Ayubowan Sri Lankan Curry Kit
All natural, gluten free, vegan friendly, zero sugar & salt (added to taste by the curry curator). MSG free, preservative free and no artificial colouring.
|Per 1/2 pack
|of which saturates
|of which sugars
Boom Spice Mix:
Ground coriander, Coarse ground black pepper, Fennel, Cumin, Turmeric, Chilli powder, Ground ginger, Paprika, Ground cinnamon, Mustard seeds, Ground cardamom, Ground clove, Fenugreek
Boom Whole Spices:
Curry leaves, cinnamon, cardamom, cloves, and cheeky finger chillies
Boom Coconut - SO2 free
Made in an environment that contains nuts. Contains Mustard.