I made this recipe a couple of weeks ago for a Laura Ashley collaboration (you can find it here) and it was surprisingly difficult to find pumpkins in early October. Having said that, with Samhain only a couple of days away, there’s plenty of them in the shops, so why not give this curry a try if you have leftover pumpkin? I’ve used a pre-made roux for this recipe which I bought from Amazon (Golden Curry medium hot) – it’s definitely worth getting the roux when making a curry!
Serves 4-6 | Prep: 30min | Cooking: 1h
2 onions, sliced
2-3 carrots, peeled and cut into wedges
600g pumpkin or winter squash, peeled and cut into 2 cm cubes
2 cm fresh ginger, grated
2 garlic cloves, grated
2 tbsp oil
1 tbsp curry powder
2 bay leaves
2 tbsp tomato paste
1l vegetable stock
100g curry roux
Spiced pumpkin seeds
Seeds from the pumpkin (mine gave ca. 50ml)
½ tbsp oil
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp allspice
Pinch of salt
Heat the oven to 150C. Fry the onions, garlic and ginger in the oil for a couple of minutes. Add the curry powder, bay leaves and tomato paste and stir everything together. Add the pumpkin, carrots and stock and boil on medium heat for an hour.
Meanwhile, prepare the pumpkin seeds by cleaning the seeds and patting them dry with a towel or kitchen roll. Mix all the spices with the oil and combine with the seeds. Spread over baking parchment and roast in the oven for 45 minutes.
To finish the curry, remove the bay leaves and add the roux. Stir until thickened. Serve with the roasted seeds, yoghurt, chopped coriander, rice and naan bread.