Curried pumpkin is yet another favourite swift and simple dish that Kakak Is prepares for lunch. I have tried my best to convey the recipe from her pithy instructions. These recipes are written as they were taught to me, hence, I have not experimented with omitting cooking oil. I will write more if and when I get the chance. This is a vegan recipe.
- 1 small pumpkin (or a quarter of a big pumpkin). Remove seeds and cut unpeeled into large cubes. (I am tempted to experiment with seeds)
- 2 medium diced red onions
- 3 cloves of diced garlic
- 4 teaspoons of mixed fenugreek
- 1 tablespoon of curry powder (eye measure is best, you don’t want too much as it will obscure the natural sweet flavour of the pumpkin)
- 1 tablespoon of chili powder (eye measure is best, you don’t want too much as it will obscure the natural sweet flavour of the pumpkin)
- ½ teaspoon of turmeric powder (eye measure is best, you don’t want too much as it will obscure the natural sweet flavour of the pumpkin)
- Fistful of dried chilies (or as little or much as you can handle)
- Half a fistful of curry leaves
- Heat a tiny drop of oil in pan and add cubed pumpkins over medium to low heat.
- Splash a bit of water to keep pumpkin from sticking to pan.
- Fry until dark bright orange and fragrant and remove from pan. Be sure to check if it is cooked.
- In the same heated pan with oil, fry red onions, garlic, curry leaves, mixed fenugreek and dried chilies over medium heat.
- Once fragrant and onions have browned thoroughly, add cooked pumpkin with curry powder, chili powder and turmeric.
- Mix all ingredients well. Ensure everything is coated well with spices.
- After a few minutes, once spices have heated through, remove and serve.