Wednesday, 1 February 2017

Roasted Pumpkin and Bean Curry

The first of the pumpkins I harvested last Autumn, began to change colour, a sure sign that I would need to use it or lose it. I'm enjoying Indian inspired food these days so a curry seemed the obvious dish to create. I decided to combine borlotti beans which I also harvested last Autumn and dried.
Delicious served with a cabbage thoran and dosas.
for this recipe you will need;

500g of pumpkin
300g of cooked borlotti beans
2 medium red onions, sliced
4 cloves of garlic
2 green chilies
1 thumb sized piece of fresh ginger
1 tsp of black mustard seeds
1 tsp of cumin seeds
1/2 thumb sized piece of fresh turmeric,(optional)
1/2 tin of plum tomatoes
2 tablespoons of vegetable oil
1 teaspoon of curry powder
1 teaspoon of salt.

Dominca, welcome, country 149

Bringing the number to 150! Curaçao

Begin by peeling and cubing the pumpkin. Toss in 1 tablespoon of oil and spread out on a baking tray with the salt and bake in a hot oven, 220C, for 10 to 15 minutes or until the pumpkin is charred, set aside.

In a large pan, on a high heat, add the oil and when the oil is hot add the mustard and cumin seeds and when the seeds begin to pop, add the onion, reduce the heat to medium and cook until the onions become lightly browned, this can take 10 minutes or so, but they will require stirring from time to time. Meanwhile, chop up the garlic, chili, ginger and turmeric if using. Once the onions have taken on a good colour, add the garlic, chili, ginger and turmeric and continue to fry on a medium heat for 4 to 5 minutes before adding the tinned tomatoes and a cup full of water. Turn down the heat and having added the cooked beans and roasted pumkin, gently cook for 20 to 30 minutes.

Butternut squash works well in this dish. I use crown prince, because I have more success in growing it. Whatever you chose, use a dense fleshed pumpkin not the type that are carved at Halloween.
I make my own curry powder but a good quality commercial one is fine and if you're really opposed to using one, a half a teaspoon each of ground cumin, round coriander and ground turmeric will be fine.