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. Use small pumpkins and squashes for best flavour. This mix also works brilliantly with sweet potato.
Try it with tomato-based curries such as the Madras or the Vindaloo.
Cooking Instructions: Golden Pumpkin Curry Instructions
Suggested Ingredients: Pumpkin or Squash
Serves: 4 – 6 as a side
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Spices (contains MUSTARD), Garlic Flakes, Fresh Chilli, Fresh Curry Leaves.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.