She Strengthens

Spice Up Your Life with a Flavorful Pumpkin Curry

When autumn arrives, our taste buds crave warm, comforting flavors that evoke feelings of coziness and nostalgia. One dish that perfectly captures the essence of the season is a vibrant pumpkin curry, bursting with aromatic spices and a hint of sweetness.

The Perfect Partnership: Pumpkin and Spices

Roasting brings out the natural sweetness in pumpkin, making it an ideal match for fiery chilli and warm spices like cumin, turmeric, and smoked paprika. This harmonious blend creates a rich, well-rounded flavor profile that’s sure to tantalize your taste buds.

A Versatile Dish for Any Occasion

Serve this delightful curry as a vegetable side dish to complement meat and fish, or enjoy it on its own with steamed basmati rice, flatbreads, and a refreshing salad. Its versatility makes it an excellent addition to any meal.

Easy to Prepare, Delicious to Share

This recipe yields 4 servings and is classified as easy to prepare, making it perfect for a weeknight dinner or a casual gathering with friends.

Ingredients:

• 1 pound pumpkin or butternut squash, cut into 1-inch cubes
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 2 1/2 cups water
• 7 ounces freshly grated coconut
• 1 teaspoon cumin seeds
• 1 tablespoon sunflower oil
• 1 teaspoon black mustard seeds
• 8-10 curry leaves
• 2 small red chiles, split in half lengthwise
• Salt

Preparing the Curry

In a saucepan, combine the pumpkin or butternut squash, turmeric, smoked paprika, and water. Bring to a boil, then simmer gently for 6-8 minutes or until tender. Meanwhile, grind half of the coconut in a spice mill or mortar and pestle with the cumin seeds. Stir this mixture into the pumpkin curry and cook for an additional 2-3 minutes. Remove from heat.

Adding the Finishing Touches

In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season with salt to taste.

Tips and Variations

For an alternative, try using dried, grated, unsweetened coconut (available in health food stores). Avoid using sweetened shredded or flaked coconut for the best flavor.

Wine Pairing Suggestion

When it comes to pairing wine with curries, it’s essential to find a wine that won’t overpower the dish. An off-dry Chenin Blanc from the Loire Valley, such as the 2005 François Pinon Vouvray Cuvée Tradition, pairs nicely with the sweet and earthy pumpkin flavors. Its subtle sweetness and crisp acidity create a harmonious balance that complements the curry without overpowering it.