Amazing pumpkin curry

Our new favourite winter food – super fast and easy to make, and warms you up on those cold winter nights.

Spicy pumpkin curry 

(serves four)
3 tbsp oil for frying
1 tbsp fresh ginger, finely chopped
2 tsp chilli powder (or to taste, depending on your chilli powder)
2 tsp curry powder
1 tsp paprika powder
1 tsp mustard seeds
1 tsp ground cumin
+ fresh chillies if you'd like to go for some extra spice!
1 red kuri squash (aka hokkaido pumpkin) cubed
2 ripe tomatoes – purée them with a pinch of salt and a splash of lemon juice OR a tin of chopped tomatoes
1/2 tin high quality coconut milk
Salt, sugar and lemon juice to adjust taste if needed

Heat up the oil in a pot and fry the cubed pumpkin with the spices for about a minute, don't let the spices burn. Add tomatoes, mix well and let simmer for about 15 minutes, until the pumpkin is soft. Pour in the coconut milk last, so it doesn't boil, just heats up, and adjust taste with some salt and lemon or lime juice if you need to. Serve with rice, bulgur, potatoes...


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