This recipe is a beautifully warming autumnal dish. Created for us by Jack Greenall of Smoke and Thyme it will feature on his upcoming Locavore Harvest Feast Menu, but why not give it a go yourself and take part in our #harvestchallenge.
What you need:
- 1 small pumpkin
- 4-6 medium-sized onions
- 1 thumb sized piece of ginger, peeled and diced
- 3 cloves garlic, peeled and finely minced
- 300g tomatoes, diced
- 1-2 Fresh or dried chillies, to taste
- A few sprigs of thyme
- Big handful of fresh coriander leaves, chopped or torn
- ½ can coconut milk
- 2 tbs butter or ghee
- 1 tbs coriander
- 1 tbs paprika
- 4 cardamom pods
- ½ tsp turmeric
- 1 tsp onion seeds (nigella)
- 50 ml double cream
- 1 tbsp flaked almonds Oil for frying/roasting
What to do:
- Cut the pumpkin in half and scoop out the seeds. Slice into wedges and sprinkle with a pinch of salt and a drizzle of oil. Arrange in a roasting tray with the thyme, and put to one side.
- Preheat your oven to 200C.
- Fry the onions in the butter over a medium-low heat for 15-20 mins/until tender and lightly browned.
- Add spices, ginger, garlic and chillies and fry for 5 more mins. Add tomatoes and coconut milk and simmer for 30 mins, stirring occasionally.
- While the curry is simmering, roast the pumpkin for approximately 10 minutes until nicely browned on the outside.
- Turn the oven down to 170C and continue to roast for about 20 minutes, until tender enough to be easily pierced by a fork. Remove from the oven and discard the thyme.
- Season the curry with salt and finish with double cream. Add the pumpkin wedges to the curry and garnish with fresh coriander & flaked almonds.