Pumpkins are no longer objects to carve as Halloween decorations, with more and more being grown each year for culinary purposes. This pumpkin curry is so quick to make, and we found it even better using two pumpkin varieties - one where the flesh breaks down a little, and the other which holds it's shape for a chunky bite here and there. The Goan Spice Pot works incredibly well, with the cinnamon in the blend bringing out the pumpkin sweetness to start, followed by the warmth of our spiciest blend.
1kg pumpkin, diced (try to find a mix of pumpkins varieties to use)
1 onion, finely chopped
4 cloves of garlic, crushed or chopped
2 tbsp Goan
400ml tin of coconut milk
400g tin of chickpeas (optional)
The juice of two limes
A bunch of fresh coriander, chopped
Rice to serve
- Pre-heat the oven to 180-200°C. Put the pumpkin in an oven tray, drizzle with a splash of olive oil and a good pinch of salt, and roast until browning at the edges but still holding its shape.
- Heat a good splash of oil and cook the onions until soft, for about 10 minutes. Add garlic and stir for another minute.
- Add the spices and cook for a minute (add a splash of water if you are worried about burning the spices).
- Add the coconut milk, give it a stir and let it come to a gentle simmer. Allow to bubble over a low heat for 10 minutes, until it's thickened a little.
- Add the roast pumpkin and let it cook for another few minutes until it's warmed back through and coated in the sauce (If using the chickpeas, add towards the end of cooking to heat through).
- Add the lime juice, and salt to taste.
- Stir through most of the coriander, reserving a little.
- Garnish with fresh coriander and serve with rice.