Pumpkin curry

I am thinking that you may well have a pumpkin which could have a second life after being carved into a jack-o-lantern.

Curry is one of my favourite things to do with pumpkin, because the spices help to  make up for the fact that on its own it can be somewhat bland. If you are organised you could make it in advance so the flavours have time to really develop. Alternatively, you could make a big batch and leave the leftovers in the fridge where they will have an even better flavour after 24 to 48 hours. If you serve it with brown rice you can feel smugly healthy, not least because pumpkin is very low in calories.

Either a Thai-style or an Indian curry will work well, but coconut milk is definitely a worthwhile addition (though dieters beware that this will cause the calorie count of the dish to rocket).

My last attempt featured a whole pan full of cubed pumpkin, boiled up with two tins of tomatoes and some onion, garlic, chilli and ginger which I had already sweated together. Some cumin, turmeric, cardamom and corander both ground and in fresh leaf form helped to give plenty of depth. I finished it off with a tin of coconut milk and some more coriander leaves.

posted on 27 October 2010 17:54 bySarah Brealey

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