Recipe notes by Chef Jack Greenall
I first had this pumpkin curry at a restaurant in Soho called Kricket.
I was hooked the moment I saw these beautiful, charred crescent-moon slices of pumpkin draped with a silky makhani sauce. It really makes the pumpkin the star rather than just the thing that happens to be in the curry.
I recommend serving with hot buttered flatbreads while they’re still almost too hot to tear.
About this recipe
This pumpkin curry recipe is courtesy of Jack Greenall, a oxford-based freelance research chef and founder of Smoke and Thyme – a blog and a supper club. Jack has used his supper club to develop and perfect new dishes to add to his now substantial repertoire.