This pumpkin curry is based on a classic Dabba recipe with my own contemporary twist. It’s perfect for batch cooking and will taste better the next day, and I’ve shared both vegetarian and vegan recipes.
It's packed full of polyphenols and nutrients in the spices, and contains at least 2 portions of fruit and vegetables per portion as well as being protein rich. Serve with steamed basmati rice, wild rice or even homemade naan.
INGREDIENTS (serves 3 -4 )
For curry
500g pumpkin or squash, cut in 2cm cubes
1 large or 2 small onions, diced
2 cm of ginger, peeled
3 cloves of garlic, crushed
3 tbsp olive oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp tomato paste
300 - 400ml water
Juice of 1/2 a lemon
100g green beans, topped and tailed and cut into half
2 tbsp kasuri methi (optional)
10g coriander, roughly chopped
For paneer or tofu
1 tsp garam masala
½ tsp ground coriander
1/2 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp turmeric
220g paneer cubed, mixed with 2 tbsp Greek yoghurt OR
220g firm tofu
For pumpkin paste
1 or 2 red chillies, roughly chopped and deseeded
20 cashew nuts
1/2 cardamom seeds
100g roasted pumpkin
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