ADAPT recipe for November

With all the pumpkins in the shops recently, there must be some spare pumpkin flesh around this month. Here's something tasty and easy to do with it.

It doesn't pretend to be authentic to a specific cooking style or region, but it does taste good and is suitable for vegetarians.

Pumpkin Curry

Serves 4
Prep time – 20 minutes.
Cooking time – 30-35 minutes

Ingredients:
600g pumpkin flesh (remove skin, seeds and pith then cube – 20mm)
1 large aubergine (peeled and cubed – 10mm)
1 green or red sweet pepper (deseeded and chopped)
1 medium onion (chopped)
1 400g can coconut milk, preferably reduced fat
1 inch cube of ginger (finely chopped)
Whole spices for grinding:
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
Seeds from 6 cardamom pods
Ground spices:
1 teaspoon ground turmeric
¼ teaspoon ground cloves
¼ teaspoon chilli powder
1 teaspoon hot lime pickle (2 if medium)
250 g plain low fat yogurt
Salt to taste
10ml rapeseed or other vegetable oil

Method
In a large saucepan, gently fry the onion and ginger in the oil for a couple of minutes until soft.
Grind the whole spices, combine with the ground spices and add to the fried onion, mix and cook for a few seconds.
Add the coconut milk and the lime pickle and mix thoroughly.
Add the pumpkin, season with salt, mix, bring to the boil and simmer for 10-15 minutes, covering the pan for half the time. Add the aubergine and the sweet pepper, and simmer covered for a further 10 minutes or until the pumpkin and aubergine are tender.
Allow to cool for a few minutes, add the yogurt and stir gently.
Reheat gently without boiling and serve with rice or naan breads as preferred.

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