Pumpkin Curry

The first of our pumpkin harvest became an amazing curry this weekend, courtesy of a recipe by the excellent Nigel Slater.

Pumpkin with ginger, coconut milk and lime

Stir in the coconut milk, gently so as not to smash the squash, and continue cooking for a couple of minutes, check the seasoning, then stir in the limejuice, the coriander and mint. Serve with the rice.

This recipe really does improve even further with a day in the fridge. If you have any left over then it will be even better the next day.
Serves 4 with rice

medium onions – 2
groundnut oil -3 tablespoons
a large lump of ginger, about 60g
small, very hot chillies – 3
stalks of lemon grass – 3
ground turmeric – 2 teaspoons
ground cumin – 1 teaspoon
ground coriander – 1 teaspoon
tomatoes – 800g
vegetable stock (or water at a push) -400ml
pumpkin or butternut squash -1.5kg
coconut milk – 250ml
the juice of a plump lime
a small handful of coriander leaves
a small handful mint leaves

to serve: steamed rice

Peel the onions and roughly chop them. Cook them slowly with the oil in a deep heavy-based saucepan. They should be soft, but relatively uncoloured. Whilst they softening, peel the ginger and shred the flesh into fine matchsticks; seed and finely chop the chillies; peel and discard the outer leaves of the lemon grass thenvery finely slice the soft inner core.
Add the ginger, chillies and lemon grass to the onions and continue cooking for five minutes. Stir in the turmeric, cumin and coriander.

Chop the tomatoes roughly and stir them into the onions. Let them soften for five or seven minutes or so, stirring the mixture so it does not burn, then pour in the stock. Bring to the boil then turn down to a gentle simmer. Peel the pumpkin or squash, scrape out and discard the seeds and fibres and cut the flesh into large chunks. Season with salt and black pepper. They need to be a good 4 or 5 cms in size if they are not to break up and become soup. Lower the squash into the pot and let it simmer for 20-25 minutes, checking now and again for tenderness. It is worth remembering that it is a fine line between tender squash and squishy squash.

I was really impressed with the thick firm flesh of the pumpkin, and also the number of seeds packed into its centre.

I scooped these out, rinsed off the juice and fibres that clung to them, rubbed them in a little olive oil, seasoned them lightly and roasted them at a low temperature for about twenty minutes. They make a wonderful tasty snack, reminiscent of popcorn.

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9 thoughts on “Pumpkin Curry

    • We’ve always tended to cook with butternut squash rather than pumpkins, which aren’t in the shops here much, and this is the first year that we’ve grown them ourselves and the flavour and texture are wonderful.

      Thanks for the other recipe, it sounds good, I’ll have to try it soon!

  1. Mmm that curry does look delicious. I love that idea with the pumpkin seeds – I will definately make note of it for next year (why is it always ‘this time next year…?’). Many thanks!

    • Highly recommend the curry! And the seeds – not my own idea, I must confess, but something I picked up while browsing for ideas online. A great snack, though. Yep, we have lots of lessons learned and ideas for next year too – suspect we always will!

  2. I love the idea of this recipe as we get a bit stuck after a while of what to do with the squash and pumpkins (other than look at them for most of Autumn, sitting in the hallway).

    And I love, love, love roasted pumpkin seeds, fabulous!

    • Hi Beth, the curry was great – we’ll be cooking this again! I love the thought of enjoying looking at the pumpkins/squash through the autumn before eating them too – and your different varieties in all their colours look amazing.
      The roasted seeds are lovely too x

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  4. ooh, this is timely: went a little nuts at the local pumpkin patch and after giving 2 giant ones away, still have 5, plus I grew buttercup squash this year (about 6, after 2 give always). Good news is husband digs curry, so thanks!

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