This pumpkin curry by Spice Pots is so quick to make, and we found it even better using two pumpkin varieties – one where the flesh breaks down a little to thicken the sauce, and the other which holds it’s shape for a chunky bite here and there.
The Goan works incredibly well, with the cinnamon in the blend bringing out the pumpkin sweetness to start, followed by the warmth of our spiciest blend.
Autumn Pumpkin Curry
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 to thicken the sauce, and the other which holds it's shape for a chunky bite here and there.
- olive oil
- 1 onion peeled, finely chopped
- 4 garlic cloves peeled, finely chopped
- 1 kg pumpkin diced (try to find a mix of pumpkins varieties to use)
- 2 tbsp Goan Spice Pots
- 400 ml coconut milk
- 400 g tinned chickpeas (optional) drained, rinsed (optional)
- juice of 2 limes
- a bunch of fresh coriander chopped
- rice to serve
Heat a good splash of oil and cook the onions until soft, for about 10 minutes. Add the 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 pumpkin and coconut milk, give it a stir and let it come to a gentle simmer. Allow to bubble over a low heat for 10-15 minutes, until it's cooked through but not breaking down completely. (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, then garnish with the remaining coriander and serve with rice