Main
Roasted Pumpkin Curry
Method
- Preheat the oven to 200C/425F/Gas Mark 7 and place a large roasting tin with a generous glug of oil in the oven to heat. Chop the potatoes into 1cm cubes and mix with 1/2 tsp of Bart Garam Masala, a little oil and generous seasoning of salt and pepper. Once the roasting tin has heated, add the potato, mix well and place in the oven for 10-15 minutes.
- Next, peel and chop the pumpkin into 1cm cubes. Reserve a generous couple of handfuls, then add the rest to the potatoes.. Roast for 15 more minutes, turn gently, then reduce the oven temperature to 180C and cook for a further 10 minutes, or until the pumpkin is soft but still holds form.
- Whilst the pumpkin and potatoes roast, prepare the curry sauce. Finely chop the onion and sauté in vegetable oil for around 7 minutes, until soft. Add the garlic and ginger, stirring constantly for a couple of minutes until fragrant. Next add the Garam Masala and cook for a further 30 seconds. Add the tomato paste, followed by the coconut milk or yoghurt, stock and reserved pumpkin. Bring to a boil, then turn down to a simmer for 30 minutes, or until the pumpkin is tender and the liquid has reduced. Remove from the heat and leave to cook slightly, then blitz with a blender or in a food processor until smooth. Taste and season.
- Return the sauce to the pan over a gentle heat. If you would prefer a thicker sauce, at this stage stir in a couple of teaspoons of flour mixed with water and allow the sauce to simmer gently for 10 minutes, stirring regularly. Next add in the roast pumpkin and potatoes and heat through. Finish with a few handfuls of spinach and peas, stir through the Coriander leaf, and cook for a further few minutes.
- Serve steaming over fluffy rice, with naan breads and a spoon of mango chutney, or yoghurt to cool the heat if desired.
