Recipe Review - Pumpkin Curry

[meganjane]

From Fast and Easy Indian Cooking:

This was HOT! I didn't even add the extra chilli powder. I didn't have dried red chillies, so used 1/2 tsp of dried chilli flakes. I used a combo of pumpkin and carrot. I also needed to add a little more salt as pumpkin and carrot are quite sweet.

Unfortunately, it didn't do too well in the TMX from step 5 because it has no liquid, so I transferred to a pot and added a little water.

Next time, I would steam the pumpkin first and then add to the spice mixture to finish cooking.

[Thermomixer]

Thanks for the tips 

[cecilia]

Thanks, MeganJane.  I found it easy to get the pumpkin steamed ahead of time, prepare the curry the night before then warm in the oven.  It was good to have your advice - much appreciated.

Everyone was happy with the flavour at our place and I liked the consistency. 

 

[the annoyed thyroid]

I heeded the advice and steamed the pumpkin first. I followed the rest of the recipe as is, but reduced the cooking time at step 6 from 10 to 5 minutes.

The curry was delicious but very hot! We so needed the yoghurt on the side. The curry was quite soft and mushy, and great served with some rotis.

Makes a great midweek supper for 2 or as a an accompaniment to an Indian meal.

[the annoyed thyroid]

I've made this a few times since my last post, and have really grown to love this curry! But it has got a real kick! I reckon skip the dried chilli if you want less heat. I found that if I cut the pumpkin to the correct size, it cooks really well with no need to steam first. Just be prepared that this is a mushier, but super tasty curry.

[meganjane]

I guess it's a Pumpkin Dahl, really.