The Ultimate Pumpkin Curry
My deliciously warming pumpkin curry recipe - simple to make and lightly spiced. One for the whole family. Serve with flatbreads for the ultimate comfort food.
Ingredients
For the curry
- 2 tbsp veg oil
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 onion sliced into long strips
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp ground fenugreek
- 3 garlic cloves grated
- 1 tsp sea salt
- 1/2 tsp chilli flakes
- 5 tomatoes roughly diced
- 2 tbsp tomato ketchup
- 200 g red split lentils rinsed
- 700 ml veg stock
- 1 medium pumpkin/squash peeled and chopped into cm (approx) cubes
- 1/2 can coconut milk or 4 tbsp coconut yogurt or Greek style yogurt
- 1 tsp garam masala
- Salt to taste
Toppings
- Plant-based yogurt
Instructions
To make the curry
- First, add the oil, mustard and cumin seeds to a frying pan. Allow then to sizzle to release their aromas.
- Now add the onion and remaining spices and fry for 8-10 minutes until tender.
- Add the garlic, salt and chilli and stir to combine and fry for a further minute.
- Add the chopped tomatoes and tomato ketchup, stir and simmer for 5-6 minutes until the tomatoes are soft.
- Now add the lentils, stock and chopped pumpkin and simmer covered for 20 minutes.
- Add additional water as needed.
- Finally, add the coconut milk/yogurt, season with salt and add garam masala
To serve
- Top the curry with yogurt and serve with flatbreads
Notes
4 servings