We have an awful lot of pumpkin to get through. So in addition to our sweet cakes and bakes over on Instagram we’ve enjoyed some warming pumpkin curry!
The girls would happily live off smash, mini waffles and slices of ham but I do try to sneak vegetables into their systems sometimes (other than carrot cake). Luna enjoyed this so much she loudly announced that “daddy is the best cook in the world”; which is a bit of a kick in the teeth seeing as I cooked it 🤔
One quick note about pumpkin cooking and kids is that if you take a knife to a pumpkin they expect (demand) some level of carving. We ended up with a terrifying half pumpkin that looked on disapprovingly as we ate the majority of its head…
This pumpkin curry is very low in fat and calories and can easily be made vegan by omitting the yoghurt.
1 large onion
Few sprays cooking oil (we use frylight)
Half the flesh of 1 medium pumpkin (ours came to 700g), cut into bite sized chunks
1 400g tin chopped tomatoes
1 tablespoon garam Masala
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon cumin seeds
1/4 inch root ginger- chopped or grated
3 cloves garlic-chopped
2x chopped peppers (capsicum)
500ml vegetable stock
1 400g tin of chickpeas (drained)
Few tablespoons natural yoghurt
Salt and pepper to taste
Any additional veg you fancy
Chop the onion as fine as you like and fry in a stockpot over a medium heat until starting to colour.
Add your cumin seeds and cook for about 30 seconds .
Add ginger and garlic and cook for 1-2 minutes. Add your garam Masala and turmeric and stir into the onion mixture to coat before adding the tomatoes.
Bring to a simmer then add your pumpkin and pour over the vegetable stock.
Bring to the boil then turn down to a simmer. Add the peppers, chickpeas and any other vegetables you want to use up (we popped a courgette in).
Simmer for 30 minutes or until the liquid has reduced and pumpkin cooked through.
Take off the heat and stir in salt, pepper and yoghurt to taste.
Serve with lots of lovely basmati rice.