Pumpkin Curry (4)

A delicious way to cook pumpkin or squash from ” The Rangoon Sisters” by Amy and Emily Chung. You can replace the pumpkin with butternut squash or other squashes.It can be kept in a container in the fridge for up to four days or frozen for up to three months.

Pumpkin Curry (4)
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Pumpkin Curry (4)
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  1. Heat the oil in a large lidded casserole dish over a medium-high heat. Add the chopped onions and cook slowly, turning down the heat to low-medium, and stirring every 4-5 minutes until softened and starting to colour lightly and become oily – this will take at least 15 minutes.
  2. While the onions are cooking, crush the garlic and ginger to a paste using a pestle and mortar, or blitz in a food processor.
  3. Once the onions are soft and browned, add the crushed garlic and ginger and fry for a minute until fragrant, followed by the turmeric, chilli powder and cinnamon stick, stirring well for a further minute.
  4. Add the tamarind water, soy sauce, stock and pumpkin chunks. Bring to a gentle simmer and cook over a low heat, covered, for 25 minutes.
  5. Check a piece of pumpkin with a fork after this and, if it’s soft, take the dish off the heat, otherwise continue cooking for another 5–10 minutes until the pieces are tender. The gravy is fairly thin, but you could reduce it further by cooking it, uncovered, if you prefer it thicker.
  6. Check the seasoning and serve with rice.
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