The first signs of autumn appeared last week which was hugely exciting for this winter gal. The weather made me want to rush out and purchase spicy apple candles and eat pumpkin dishes. This is one of them !
This is spicy, warming and rather delicious. I love serving it with brown rice, and a big dollop of coconut yogurt and grated cucumber mixed with lime juice.
If you have some extra time bake the pumpkin first for a beautiful flavour.
Butter Not Chicken Curry
1 tablespoon regular or vegan butter
2 teaspoons coconut butter or coconut oil
1 large onion
4 garlic cubes
1 large medium sized Butternut or Kent pumpkin
1 can crushed tomatoes
2 tablespoons tomato paste
1/2 tsp ground cinnamon
2 tsp smoked paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
1 tsp ground ginger
Begin by preparing your veggies; finely chop the onion and garlic cloves, peel, de seed and cut pumpkin into cubes. Then steam your pumpkin until soft and almost cooked through.
In a large flat bottomed frying pan, crockpot or wok, fry the onion and garlic in the butter and oil until soft and browning. Add in all the spices and cook for another two to three minutes until fragrant; then add in the pumpkin. Cook the pumpkin for ten minutes until browning and soft. Finish by stirring in the tomatoes and tomato paste and cook for another 10 to 15 minutes.
Serve over a bed of rice, quinoa, or with Indian flat breads and your choice of yogurt or sour cream ( cashews work wonderfully for this type of creamy sauce). You could also make a Dahl and green based curry for an Indian banquet.
* I also had some chives lying around so I added those in too.