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.
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.
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.
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.
Chef Jack Greenall
205 Divinity Road, Oxford OX4 1LS
07450 231 488 | smokeandthyme.com