Halloween Curry
Scroll down past the two images below for the recipe. For images of every stage in cooking, click here.
A friend of mine gave me the big pumpkin in the photo above so I made one of my absolute favourite Bangladeshi recipes with it – a simple but deliciously sweet and savoury curry:
Ingredients:
400 – 500 g of pumpkin or butternut squash, peeled and cut into roughly 1 cm cubes
1 large / 2 medium white onions, diced.
4 – 6 large cloves garlic, finely chopped / minced
2 – 3 green finger chillies, chopped (can leave out if you are not keen on chilli heat, but they also add flavour).
1 teaspoon of good mixed curry powder (I use Bolst’s)
Third – half of a teaspoon of ground turmeric.
300 – 400 g prawns (optional, frozen and defrosted ones will do)
2 – 3 tablespoons vegetable oil (or mustard oil if you have it)
Salt to taste (I add a whole teaspoon and a bit)
½ teaspoon sugar
Method:
- Fry onion, garlic and chilli in oil on medium heat, stirring, til soft and brown.
- Add turmeric and curry powder and cook for a minute or so, making sure it doesn’t burn or stick to pan.
- Add squash and stir to cover in spices. Cook on low heat for 5 minutes.
- Add salt to taste
- Add 200 ml of water (just enough to cover squash) and cook on low heat for 15 minutes or until squash is falling apart.
- Taste – if it’s not sweet enough to your liking, add a small pinch of sugar.
- If using, add prawns and cook for further 5 minutes.
- Add fresh coriander
Serve with fresh white rice.
If you like this sort of food and want to cook more, download the document below – a “booklet” with all my favourite veggie / vegan recipes.