If, like me, you have a pumpkin mountain left over from Hallowe'en, and you've already made pie and soup and pancakes, you may like to try spicing things up a little with this recipe kindly provided by the kitchen supply company, Steamer Trading (with a few JGH tweaks).
Ingredients
2 tbsp groundnut oil
2 sweet onions, finely chopped
1/2 tbsp dried chili flakes
1 inch piece fresh ginger, minced
2 cloves garlic, minced
1 tbsp curry powder
1 tbsp roasted, ground cumin
2 pounds fresh pumpkin, peeled and cut into 1-inch cubes
1 pint unsweetened coconut milk
Salt
Bunch fresh mint, coarsely chopped
Bunch fresh cilantro, coarsely chopped
Method
Heat the oil in a large pan. Fry the onion, with the chili, until transparent. Add the ginger and garlic, and stir fry for another three minutes. Add the pumpkin and spices, cook a further few minutes. Add salt and coconut milk, mixing gently but thoroughly. Cover the pan and simmer gently for about 20 minutes or until the pumpkin is tender. Garnish with the fresh herbs. Serve with plain rice and naan bread to mop up the juices.
