“Dad’s tasty pumpkin curry was a family favourite, if a little unorthodox. The original recipe calls for ground mustard seeds but he always used a tablespoon of mustard and this became the way I made it as well, as it makes the one pot dish rich, healthy and delicious.”
This recipe is vegan, or add a teaspoon of Maldive fish flakes for a more traditional flavour.
2 tsp Mustard
1 kg Kent Pumpkin, cut into 4cm cubes, skin on 1 tablespoon coconut oil, melted
1 medium onion chopped finely
2 cloves garlic
1 sprig curry leaves
3 hot green chillies, chopped
1⁄4 cinnamon quill
2 tbs raw curry powder
2 teaspoons cumin powder
6 cardamom pods cracked
1⁄2 tbs turmeric powder
400 ml water
400 ml coconut cream
1⁄2 teaspoon salt
1 teaspoon roast curry powder to sprinkle on top
Use a large, heavy based pot. Place the coconut oil, curry leaves, onion, garlic and green chillies and fry until fragrant.
Add dry spices except for the roasted curry powder and gently cook for 3 minutes.
Add water, coconut cream and Maille mustard to the spices and stir until combined.
Add pumpkin and salt. The liquid should just cover the pumpkin, add a bit more water if necessary. Bring to the boil slowly. Reduce heat, place a lid on the pot and leave on low, cooking for 10-15 minutes or until the pumpkin is cooked but still firm.
Stir gently occasionally to ensure the curry does not stick.
When pumpkin is cooked through, remove the dish from the heat.
Serve the curry with a sprinkle of roasted curry powder.