Spiced Pumpkin Curry
A beautifully comforting curry with roasted pumpkin and warm spices.
Servings: 4
Ingredients
- 1 large pie pumpkin, peeled, diced
- 2 tablespoons of extra virgin olive oil
- a pinch of salt and black pepper
- 1 medium yellow onion, diced
- 4 cloves of garlic, minced
- 1 teaspoon of ginger paste (or 1/2 teaspoon of ginger powder)
- 1 small serrano pepper, minced
- 1 tablespoon of tomato paste
- 1 teapoon of garam masala
- 1 teaspoon of ground cinnamon
- 1 teapoon of paprika
- 1/2 teapoon of cumin
- 1/2 teapoon of fenugreek
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of salt
- 6 plum tomatoes, quartered
- 1 cup of water
- 1/4 cup of brown sugar
- 1/2 cup of heavy cream
- 2 tablespoons of butter
- 1/4 cup of fresh cilantro, finely chopped
- rice, cooked (optional pairing)
- lime wedges (garnish)
Instructions
- Preheat your oven to 400 degrees
- Place the diced pumpkin on a parchment lined baking sheet and drizzle with extra virgin olive oil and season with salt and black pepper
- Roast the pumpkin for 20-25 minutes or until fork tender
- While the pumpkin is roasting, place a skillet over medium heat and add the diced yellow onion
- Cook the onion for 5-7 minutes or until softened
- Once the onions have softened, add 4 cloves of garlic and cook, stirring consistently, for about 60 seconds
- Add the ginger paste, serrano peppers, tomato paste, spices and plum tomatoes into the skillet with the onions and garlic and stir to combine
- Add 1 cup of water and 1/4 cup of brown sugar and bring the mixture up to a simmer
- Cook until the tomatoes begin to break down
- Transfer everything into a blender or food processor and blend until smooth
- Pour the mixture back into the skillet and reduce the heat to medium low
- Add 1/2 cup of heavy cream and 2 tablespoons of butter into the curry
- As soon as the pumpkin is fork tender, add it into the curry along with 1/4 cup of finely chopped fresh cilantro and toss to combine
- Serve with rice and garnish with lime wedges