Pumpkin Curry Recipe by Chef Jack Greenall

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.

10 Mins 60 Mins 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.

Pumpkin Curry Recipe by Chef Jack Greenall of Smoke & Thyme Supper Club Oxford

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.

Pumpkin Curry Recipe by Chef Jack Greenall of Smoke & Thyme Supper Club Oxford

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.