About this recipe:This Indian vegetarian curry is simple to make and tastes delicious. It's a great way of using up any leftover pumpkin from Halloween. Enjoy with freshly cooked rice.
1kg fresh pumpkin
4-5 tinned tomatoes with liquid
2 tablespoons vegetable oil
1/2 teaspoon asafoetida powder
1 small dried chilli, seeds removed
1 teaspoon black mustard seeds
1 teaspoon split and skinned black lentils (urad dal)
1/2 teaspoon ground turmeric
1 teaspoon medium-hot curry powder
1-2 tablespoons unsweetened desiccated coconut
freshly ground black pepper
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Method Prep:10min › Cook:30min › Ready in:40min
Peel pumpkin and scrape out seeds. Cut into bite-sized cubes. Finely chop onion and tomatoes.
Heat oil in a large frying pan until very hot. Add asafoetida and chiilli and stir fry, but don't allow to blacken. Add mustard and urad dal and saute until the mustard seeds begin to burst.
Reduce temperature to medium. Saute onion for 4-5 minutes until it begins to brown. Add tomatoes and stir. Stir in turmeric and curry (only a little at first, then taste and adjust if required). Remove chilli pepper and discard.
Add pumpkin and mix well. Add a little water and simmer covered over low heat for 15-20 minutes until the pumpkin can be pierced easily with a knife. While cooking, stir from time to time and add water if necessary. The pumpkin should not boil dry, but it should not be soupy. At the end of cooking, stir in coconut and season with salt and pepper.
If your local supermarket doesn't stock asafoetida powder or split and skinned black lentils (urad dal), you can find them in Indian/South Asian speciality shops.