This is definitely one of those recipes that tastes so much better than it looks; because let’s face it, there are a lot of descriptions that I could give the appearance of this curry and I think that baby food is the only one that doesn’t cross the line of blogging filthiness. Now I may not be selling this very well but please believe me when I tell you that it’s delicious, and not only that but it also makes great use of our seasonal grub. So don’t throw away those carved pumpkins this Halloween, but use that leftover flesh and give this recipe a try – I promise it’s actually scummy.
For the curry paste
- 2 tsp coriander seeds – toasted
- 1 tsp mustard seeds – toasted
- 2 cardamon pods – toasted
- 1tsp black peppercorns
- 2 tsp hot chilli powder
- 3 tsp cumin
- 2 tbsp rice wine vinegar
For the curry
- 1 white onion – finely chopped
- 3 cloves garlic – finely sliced
- 1 inch piece ginger – grated
- 1 chilli – finely chopped
- 50g butter
- 1 tbsp oil
- 1 small pumpkin or squash – peeled, de-seeded and cut into 1 inch cubes
- 1 leek – sliced
- 1 courgette – roughly chopped
- Handful sugar snap peas
- 400ml tin chickpeas – drained
- 400ml vegetable stock
- 400g tin chopped tomatoes
- Big splash double cream
Grind your herbs and spices together in a pestle and mortar (or a herb grinder), and then mix together with the vinegar to make a paste
Heat a large saucepan or casserole dish and melt the butter with the oil
Fry the onion for 5-7 minutes, until soft and then add the remaining vegetables, squash, garlic, chilli and ginger. Cook these for ten minutes, stirring regularly.
Add the curry paste and stir until all the veg are well coated in the mixture.
Add the stock, tomatoes and chick peas and bring to the boil.
Once boiling, reduce to a simmer, cover and cook for at least an hour – if not longer.
Once all your veg are cooked, remove from the heat and stir in the cream
Serve with a good helping of rice and enjoy!