29/05/2026
Pumpkin Curry
I realise that it is not a pumpkin time of year but this can be made with butternut squash which pop up at the Larder from time to time. This uses all the usual curry spices which are much cheaper in the ethnic aisle at the supermarket.
600g pumpkin, peeled and chopped
Large red onion
Garlic
Ginger
1 tsp ground cumin
1 tsp or to taste chilli powder
1½ tsp garam masala
1½ tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1-2 tsp maple syrup
Coriander (fresh) to taste
1 tin coconut milk
1 large tomato
1tsp black mustard seeds
Roast pumpkin in oil with a little salt, 200C for 30 minutes.
Pop mustard seeds in a little oil in a large pan, add onion, then garlic, ginger and all spices, cook for a couple of minutes. Add remaining ingredients including the pumpkin and cook till done.
