What’s not to love about these beautiful, charred crescent-moon slices of pumpkin draped with a silky makhani sauce in this pumpkin curry recipe by Chef Jack Greenall of the Smoke & Thyme Supper Club in Oxford.
Prep time: 10 Mins
Cook time: 60 Mins
Yield: Serves 3 to 4
Image: Chef Jack Greenall
Ingredients
- 1 small pumpkin
- 4-6 medium-sized onions
- 1 thumb-sized piece of ginger, peeled and diced
- 3 cloves garlic, peeled and finely minced
- 300g tomatoes, diced
- 1-2 fresh or dried chillies, to taste
- A few sprigs of thyme
- A big handful of fresh coriander leaves, chopped or torn
- ½ can coconut milk
- 2 tbsp butter or ghee
- 1 tbsp coriander
- 1 tbsp paprika
- 4 cardamom pods
- ½ tsp turmeric
- 1 tsp onion seeds (nigella)
- 50 ml double cream
- 1 tbsp flaked almonds
- Oil for frying/roasting
- Salt
Method
Cut the pumpkin in half and scoop out the seeds. Slice into wedges and sprinkle with a pinch of salt and a drizzle of oil. Arrange in a roasting tray with the thyme, and put to one side.
OPTIONAL: If you want your pumpkin extra browned and crispy, you can fry it for 3 to 4 minutes in a little butter, or grill it on the barbecue.
- Preheat your oven to 200C.
- Fry the onions in the butter over a medium-low heat for 15-20 mins or until tender and lightly browned.
- Add spices, ginger, garlic and chillies and fry for 5 more mins.
- Add tomatoes and coconut milk and simmer for 30 mins, stirring occasionally.
- While the curry is simmering, roast the pumpkin for approximately 10 minutes until nicely browned on the outside.
- Turn the oven down to 170C and continue to roast for about 20 minutes, until tender enough to be easily pierced by a fork. Remove from the oven and discard the thyme.
- Season the curry with salt and finish with double cream.
- Add the pumpkin wedges to the curry and garnish with fresh coriander & flaked almonds.
