This pumpkin curry is seriously easy to make. If you want the extra oomph, grind up some toasted spices. If you have better things to do than grinding up spices, then use a good curry powder. If you use a mild curry powder, your curry ain’t gonna taste like a full blown curry without using half a cup of curry powder and then you run into problems like a powdery and bitter gravy. So either grind your own or use a curry powder like Baba’s Meat Curry Powder (it doesn’t contain meat, it’s just used for meat curries but nothing wrong with using it here).
- 2 tbsp curry powder (or see below for list of spices to grind)
- 1 tsp garam masala (optional)
- 2 tsp grated ginger ( I freeze my ginger)
- 2 cloves garlic
- 1 onion, finely diced
- 1⁄4 butternut pumpkin/ squash (about 500g)
- 1 tin chickpeas
- half a tin of coconut milk (200ml) – I used the other half tin for coconut rice.
- a sprig of abt 15 curry leaves (optional)
- 2 tbsp oil
- 2 cups of water
- 2-3 tsp salt
Spices for grinding if preferred (toasted for 3-5 mins on low until fragrant. Let the spices cool then grind with a spice grinder or mortar + pestle)
- 1 tsp fennel
- 1 tsp coriander
- 1 tsp cumin seeds
- 1 tsp yellow mustard seeds or 1⁄2 tsp black mustard seeds
- 1 black cardamon pod
- 1 tsp turmeric powder
- Heat oil in a saucepan and fry onions till soft (4-5 mins).
- Add ginger, garlic, curry powder, garam masala and curry leaves and fry until fragrant.
- Add all remaining ingredients and bring to boil, then simmer on medium heat (covered) for 40 mins until pumpkin is soft. Stir every 20mins.
- In the last 10 mins of cooking, remove lid and reduce the liquid until sauce thickens.
- Serve with naan, steamed rice or coconut rice (I made Jamaican rice and peas in picture above).