This simple curry is so loaded with flavour, nutrients, and other good for you things- the meat lovers in your house will never even know- or care- that this winter warmer is all veggie goodness.
We are in the middle of exploring the advantages that come from a diet rich in whole foods. This curry is a perfect example of a simple, wholesome, super tasty main that has tons of fibre, not many calories and loads of vitamins. Best of all, the whole thing can be done in one pot in just over 30 minutes.
What you need:
1kg pumpkin (like a roast pumpkin size)
a generous glut of olive oil or ghee
3 onions
10-20 curry leaves or several bay leaves
2 TBS fresh grated ginger
1 TBS garlic- chopped or mashed
1/2 can or a couple of medium tomatoes (or a little more if you like it moist)
3 TBS curry powder
2 tsp tumeric
salt and pepper to taste
a good handful of coriander plus more to garnish.
a bit of chilli powder if you like it hot!
Method:
Saute' onion, ginger, garlic, curry/bay leaves until golden.
Add tomato, curry powder, cumin, turmeric and sauté until the oil separates and it is fragrant.
Add diced and peeled pumpkin.
Mix well. Salt to taste. Cover and cook on low heat for around 30 minutes- until the pumpkin is soft. Stir occasionally.
Stir through a bit of butter/ghee and a good handful of chopped coriander to finish.
Serve over rice or favourite Indian inspired bread with fresh coriander and a dollop of greek yogurt if you like.
Feel clever for feeding your crew a healthy and tasty winter warmer!
Keeps well in the fridge. Freezes well for future dinners.
