Celebrate Autumn with a Mild Pumpkin Curry
by Floris Books • 1 September 2017 • Recipes • 0 Comments
This mild pumpkin curry recipe from Pumpkin Soup and Cherry Bread is perfect for warming up as we move into autumn.
Mild Pumpkin Curry
Serves a family of 4
– 1 red kuri or butternut squash, or other variety of small pumpkin
– 1 sweet potato or carrot
– 1 tsp madras curry powder
– 1 tsp fresh ginger, chopped
– 1 clove of garlic
– 1 onion, finely chopped
– splash of oil
– 500 ml (1 US pint) water
– Half can of organic coconut milk (optional)
– 200g (7oz) precooked chickpeas
– sea salt
– freshly ground pepper
1. Prepare the squash and sweet potato or carrot and cut them into bite-sized pieces, roughly the same size.
2. Sweat the curry powder, ginger, garlic and onion in oil in a heavy pan.
3. Add the vegetables and let them fry for a moment before adding the water and coconut milk (if using). Leave to simmer for 20 minutes.
4. Stir in the chickpeas and cook for another 10 minutes.
5. Finally add salt and pepper to taste.
6. You could garnish the curry with finely chopped blanched kale and serve with brown rice or wholegrain bread.
About the book
Pumpkin Soup and Cherry Bread is a beautifully illustrated cookbook contains over 80 seasonal recipes that celebrate nature. From campfire soup to strawberry ice lollies, swede fries to cherry focaccia, there are perfect recipes for all year round.
