Pumpkin Curry with Almond Milk
Chunks of pumpkin cooked in a mild flavourful gravy with almond milk, aromatics and a selection of spices.
Equipment
- 1 non-stick medium pot or casserole
Ingredients
- 250 g pumpkin cubes see notes
- 2 tbsp olive or coconut oil
- 1/2 tsp yellow mustard seeds
- 1 whole star anise
- 1 cinnamon stick
- 2 garlic cloves thinly sliced
- 3cm piece of ginger grated
- 1 shallot or red onion thinly sliced
- 8-10 curry leaves thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp salt
- 1/3 tsp ground turmeric
- 200 ml almond milk
- Fresh coriander leaves for garnish
- Roasted almonds for garnish
Instructions
- Have all your ingredients lined up ready.
- Heat oil to medium.
- Add mustard seeds, star anise and cinnamon stick. Fry for a few seconds until the seeds starts to pop.
- Immediately add sliced onions, garlic and ginger. Cook for a minute or two.
- Add sliced curry leaves and cook for another minute.
- Add the ground spices (cumin, coriander and turmeric), salt and stir to combine.
- Add the pumpkin and move around to coat the chunks with the oil and spices.
- Pour in 200ml almond milk. Bring to boil, lower down the heat and simmer for 10-15 minutes or until the pumpkin is done to your liking.
- Remove from the heat and let rest for 5-10 minutes to thicken the gravy.
- Serve sprinkled with fresh coriander and roasted almonds alongside white rice or a paratha bread.
Notes
- You can use any sweet red pumpkin or butternut squash in this recipe.
- If you are used to cooking with spices, try swapping shallots and garlic for a pinch of asafoetida.
- You can use coconut milk or cream instead of almond milk.
- Ready curry can stay in the fridge for a day or two. Freezing is not recommended out of concern for the texture of defrosted cooked pumpkin.