Pumpkin, pepper and potato curry
This is a good way to use up any veg you have. Lentils would also add texture. It’s not an authentic curry, rather a ‘bung it all in’ creation but the components of a good curry are there. This is quite a light curry, not greasy and has clean flavours. I used the onion as another vegetable in this curry but you could blend it into a paste to make it a part of the sauce instead. You can adapt the spicing, heat, dryness and fat content to suit your taste. I served it with toasted naan bread and raita but pilau rice or a spiced onion pilaf fragant with cardamon would be super with it.
Preparation:
In a large heavy based frying pan or wok heat 2-3 tbsp of flavourless oil. Fry 2 sliced onions until soft and slightly golden.
Add 1tbsp grated root ginger, 2-4 (or more if you like it pungent) mashed garlic cloves and a sliced chilli. Fry until fragant but don’t let the garlic burn.
Next add spices to taste: turmeric, ground cumin, ground coriander, garam masala and black pepper.
Fry the spices in the oil for a couple of minutes then add the chopped veg (I used peeled chopped potatoes, pumpkin (butternut squash would be great) and red and yellow peppers. Stir them about to coat in the flavoured oil then add tinned tomatoes (blended/chopped fresh tomatoes would be fine) and enough water or chicken/veg stock to cover the veg. Bring to the boil then reduce the heat to simmering point and allow the veg to cook and the sauce to reduce and thicken. Stir occasionally.
5 mins before the end of cooking time, add some frozen spinach (or fresh of course) and allow to heat through. Sprinkle over another 1-2tsp of garam masala and stir through. Check for seasoning, you may wish to add salt. Made in advance allows the flavours to develop.
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