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:

  1. Fry onion, garlic and chilli in oil on medium heat, stirring, til soft and brown.
  2. Add turmeric and curry powder and cook for a minute or so, making sure it doesn’t burn or stick to pan.
  3. Add squash and stir to cover in spices. Cook on low heat for 5 minutes. 
  4. Add salt to taste
  5. Add 200 ml of water (just enough to cover squash) and cook on low heat for 15 minutes or until squash is falling apart.
  6. Taste – if it’s not sweet enough to your liking, add a small pinch of sugar.
  7. If using, add prawns and cook for further 5 minutes. 
  8. 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.

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