Potato and pumpkin curry

Potato and pumpkin curry

This is one way to get rid of all the pumpkins they are selling you everywhere at this time of the year. A pretty tasty way, I might add.

  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 small piece fresh ginger, finely chopped
  • 3-5 fresh green chilies, chopped
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric
  • 4-5 potatoes, peeled and cut into smallish pieces
  • 400g peeled tomatoes
  • ½ Hokkaido pumpkin, washed, deseeded and cut into bite-sized cubes
  • 1 teaspoon paprika
  • 1 teaspoon ground cardamom seeds
  • 1 tablespoon methi (fenugreek) leaves
  • salt
  • 1 tablespoon lemon juice
  • 2-3 bunches green coriander, chopped
  • 1 teaspoon garam masala

In a wok or large pan, heat some vegetable oil and fry the cumin seeds and onion until transparent; then add the garlic, ginger and green chilies and fry until golden. Add 1 teaspoon coriander powder, cumin powder and turmeric. Fry for 3-5 minutes.

Add the potatoes and stir well. Whizz the tomatoes in a blender and add to the potatoes. Stir, then let simmer for 5 minutes.

Add the pumpkin cubes, paprika, cardamom, methi leaves and some water (if necessary). Salt to taste. Cover and let simmer for 20 minutes.

When both the potatoes and the pumpkin are soft to the bite, add 1 teaspoon coriander powder, the lemon juice, the green coriander and the garam masala. Stir well, turn off the heat, cover and let stand for a few minutes, then serve with rice and/or chapatis.

Note: Instead of 4-5 potatoes and half a Hokkaido pumpkin, you can also use no potatoes and one whole Hokkaido pumpkin.

Pumpkin caveat: The Hokkaido pumpkin is perfect because it's not too large, very tasty and does not need to be peeled before cooking. If you use a different kind of pumpkin, you may have to peel it and adjust cooking times.