I love looking looking through the daily local newspapers, and I turn straight to recipe of the day when I do. For the most part, these recipes are not veg-friendly, however modifying is always an option. This past weekend’s edition of the Metro had a page dedicated to to Fall’s fragrant spices, and including this recipe for Curried Pumpkin, with the tagline ‘Transition pie staple to savoury dish’. Sounded good to me.
I followed the recipe exactly, although I suspect I used too much cubed pumpkin, or the recipe was not spiced enough for my liking. I could not find an exact answer on the web as to how 500g of pumpkin translated to cups…anyone?
The dish was quite tasty, although there were a few things I would add next time I make it. Yes, I would make it again. It may seem like I’m not jazzed about this recipe, and that’s not the case. It just didn’t blow me away, but I think it has great potential with a few minor adjustments. The flavours are warm and inviting for these dreary months ahead (If you live on the West Coast).
3 tablespoons grapeseed oil
1 small onion, finely chopped
1 teaspoon chopped ginger
1 cup finely chopped tomatoes
1 tablespoon fenugreek seeds
1 teaspoon garam masala
salt to taste (about 1 teaspoon)
1 pound (500g) pumpkin, seeded, peeled, and cubed
1/2 cup vegetable broth (I used 1 cup because it felt right)
1 green chili, finely sliced
Things I would add next time:
2-3 cloves minced garlic, along with the ginger
1/2 cup diced red pepper or 1 cup chopped spinach
swap out half of the vegetable broth for coconut milk
Chopped cilantro, for garnish
Heat the grapeseed oil in a skillet over medium-high heat. When the oil is hot, add the chopped onion and ginger and cook for 2 minutes.
Stir in the chopped tomatoes, fenugreek seeds, garam masala, and salt and cook for 5 minutes.
Add the cubed pumpkin, vegetable broth and chili to the skillet. Bring everything to boil, then reduce the heat to low, and cover. Cook until the pumpkin is tender, 15-18 minutes. Serve the curried pumpkin over rice.
I, of course, saved the pumpkin seeds, tossed them with a bit of curry powder, salt, and oil, for a crunchy garnish to finish things off.
~The Vegan Project