Name: Tender pumpkin and pea curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup rice bran oil; 2 teaspoon poppy seeds; 2 teaspoon mustard seeds; 1 large onion, thinly sliced; 5 clove garlic, crushed; 3 teaspoon ground coriander; 1/2 teaspoon ground black pepper; 2 teaspoon cumin; 2 teaspoon turmeric; 1/4 teaspoon chilli powder; 1 1/2 cup frozen peas; 400 gram can crushed tomatoes; 1 tablespoon tamarind paste; 1 cup water; 350 gram pumpkin, peeled and cut into walnut-sized pieces; 2 teaspoon salt; coriander leaves, to garnish; 1/2 cup unsweetened natural yoghurt; steamed rice, poppadoms and chutneys, to serve

Tender pumpkin and pea curry

This vegetarian curry recipe combines many of the spices grown around Kerala, South India. There might be a long list of ingredients but this is easy to make

Serves 4

Cook

25M

Ingredients

1/4 cup rice bran oil

2 teaspoon poppy seeds

2 teaspoon mustard seeds

1 large onion, thinly sliced

5 clove garlic, crushed

3 teaspoon ground coriander

1/2 teaspoon ground black pepper

2 teaspoon cumin

2 teaspoon turmeric

1/4 teaspoon chilli powder

1 1/2 cup frozen peas

400 gram can crushed tomatoes

1 tablespoon tamarind paste

1 cup water

350 gram pumpkin, peeled and cut into walnut-sized pieces

2 teaspoon salt

coriander leaves, to garnish

1/2 cup unsweetened natural yoghurt

steamed rice, poppadoms and chutneys, to serve

Method

1.Heat the oil in a heavy-based saucepan or high-sided frying pan over medium heat.

2.Add the poppy and mustard seeds, then sauté until the seeds begin to pop. Turn the heat down and add the onion. Fry gently until they begin to colour, then add the garlic and spices, cooking for 3-5 minutes until they give off their aroma.

3.Add the peas, tomatoes, tamarind paste, water and pumpkin, then bring to a simmer. Cook until pumpkin is just tender – about 15-20 minutes. Add salt to taste.

4.Garnish with coriander and serve with a drizzle of yoghurt, rice, poppadoms and chutneys.

Nici Wickes