Golden Pumpkin Curry

This recipe is from Rafi’s very first cookbook (1985), and we still love it! A rich coconut sauce delicately spiced with mustard and fennel seeds.

Serve it with tomato-based curries such as the Madras or the Vindaloo.

Storage Information: Store in cool dark place. This pack has a minimum 3 months shelf life..

Try it with: Small pumpkins and squashes for best flavour. This mix also works brilliantly with sweet potato.

1. Cut 500g of pumpkin into cubes and sprinkle with a little salt and a drizzle of oil.
2. Roast in the oven until golden and tender, then set aside.
3. Gently heat 2 tbsp veg oil in a large pan and fry the contents of the pack for 3 - 4 minutes.
4. Add one finely sliced onion and fry until soft.
5. Stir in the pumpkin and fry for 1 - 2 minutes.
6. Reduce the heat and pour in 200ml coconut milk.
7. Cook uncovered for 2 - 3 minutes or until the pumpkin starts to become a little mushy.
8. Add salt to taste and serve hot, garnished with coriander leaves and lime juice.

Ingredients

Spices (contains MUSTARD), Garlic Flakes (E220, SULPHITES), Chilli Powder, Dry Curry Leaves.

Allergies

See allergens in BOLD

Contains: MUSTARD, SULPHITES

It should be noted that this pack may contain PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, WHEAT, MILK and other CEREALS containing GLUTEN due to possible cross-contamination.

Nutrition