Pumpkin Curry

Pumpkin Curry

Pumpkin + Indian Spices = Soul Food

Pumpkin Curry

Adapted from Cotta's kulinarischer Almanach 1998/99 by Vincent Klink


1 pumpkin (hokkaido), peeled, deseeded and cut into 1/2-inch dice
3 cloves garlic
2 onions
1 tsp ground cumin
1 tsp ground turmeric
1 tsp grated ginger
1/2 tsp mace
1 fresh chile, minced
1 Tbsp fresh thyme leaves (used dried)
1 l stock or water
1 small leek, sliced
olive oil
1 bunch flat-leaved parsley, minced


Sweat the onions in some olive oil until translucent. Add the garlic and the pumpkin and cover with stock or water. Bring to the boil and simmer on low heat. After twenty minutes add all other ingredients except for the parsley. After another ten minutes, check if the pumpkin is tender and add salt and pepper to taste. Stir in the parsley and serve.


Jeanne said...

Soul food for sure! Any recipe that starts with a math equation really gets my attention. ;)

Couscous & Consciousness said...

Great dish - definitely soul food. This is exactly the kind of dish that I like for a quick mid-week meal :-)