With the arrival of Fall, pumpkins and squashes of all sizes, colors, and shapes fill the farmers' markets, supermarkets, and farmstands. Pumpkins have begun to adorn homes and all accessories seem to go with the theme of Halloween, Thanksgiving, and the warmth of the season. Nothing like a delicious piece of pumpkin pie or a slice of warm pumpkin bread straight out of the oven. How about a pumpkin curry to shake things up a little bit - with the warmth of cumin, coriander, chillies, and turmeric. A handful of sturdy greens like chicory or dandelion will complete the picture - a pretty one too. Although the ingredient list is long, it takes only about 20 minutes to get this curry together. I had this pumpkin curry with basmati rice and some plain yogurt for lunch. Since I'm home these days, it is easy to dish up a quick lunch with seasonal and local produce. This curry is good with flatbreads too. It can easily be modified to a soup with the addition of some beans and broth.
Ingredients I used for the curry:
2 cups pumpkin, cubed and boiled
1 cup chicory, finely shredded (use your favorite greens)
2 tbsp diced onion
2 tbsp diced tomato
1 clove garlic. minced
A small piece of ginger, minced
1/4 tsp coriander powder
1/4 tsp cumin powder
1/8 tsp chilli powder
1/8 tsp turmeric
1/8 tsp black mustard seeds
A pinch of salt
1/2 cup water
2 tbsp olive oil, divided
Just follow these steps:
- Heat 1 tbsp olive oil in a pan and add diced onions, tomatoes, garlic and ginger. Cook until tender.
- Add the spices (coriander, cumin, chilli and turmeric) and stir well. Allow to cook for a minute.
- Add the chicory and stir until the chicory begins to wilt.
- Add the diced pumpkin and water. Add salt to taste and cover.
- Cook for about 10 minutes until well combined.
- Heat 1 tbsp oil in a pan and add mustard seeds. When seeds pop, add to the curry and stir.
- Variation: You can substitute coconut milk instead of water for a creamier curry.