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, Chilli Powder, Dry Curry Leaves.

Allergies

Contains: MUSTARD

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

Nutrition