steph's mum's pumpkin curry
ingredients
500g/halfish a small butternut pumpkin (cubed, skin off)
2 shallots
1 piece ginger
1 short length lemongrass
2 red chillies
2 garlic cloves
half tsp garam masala
half teaspoon mustard seeds
5 cardamom pods
4 or 5 vietnamese mint leaves (daun kesom) or curry leaves
cup of veggie stock
method
Pound the red shallots, ginger, lemongrass, red chillies and garlic
together. Then add garam marsala, mustard seeds, cardamom pods and
Vietnamese mint or curry leaves. In a small amount of peanut oil, fry this paste until fragrant. Add in the pumpkin, mix through, then add the veggie stock. Bring to a boil, then reduce heat and simmer on medium for about half an hour, until the pumpkin is soft, almost starting to go to mush. Check the curry occasionally, you may need to add a little bit (only a little!) more liquid.
This makes a good dish with something else. Serve warm.
5 comments:
Dropped in to say, "Kong Hey Fatt Choy"
Pumpkin curry. That is an idea. Thanks, Steph.
This looks like exactly my kind of curry - the sweetness of the pumpkin melding with the spices and all that :) I also love how you've left the cardamom pods in; only experienced curry eaters need apply! :P
Hi Victor! gong hei faat choy!
Hannah, I love the flavour of the cardamom pods but I do always dislike accidentally biting into one!
I made this for 30! Except I used way too much water to boil the squash, and ended up making a soup instead of something thicker. I blended some of the squash to make that work better (I added the shallots and spices after cooking the squash in broth.) It was still delicious, especially with sides of brown rice and sauteed green kale. :)
Blending the pumpkin certainly helps! I'm glad it worked for you! :o)
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