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
Preheat the oven to 180c/ 350f/ Gas mark 4.
Arrange the chopped pumpkin in a lined tray and drizzle with 2 tbsp olive oil. Roast until tender, approx 30 minutes.
Mix together all the spices and marinate the tofu or paneer.
Heat the oil in a heavy-bottomed pan and when hot, add the mustard seeds and cumin seeds.
Add the diced onion,
ginger and garlic and cook at a low temperature until the onion becomes translucent but not browned.
Make the pumpkin paste by adding all the ingredients to a small food processes and blitzing until smooth
Add the paste to the cooked onions and cook for 2 minutes.
Add the tomato paste and 250ml water to make a loose gravy. Add more water if required.
Add the paneer or tofu and cook for 5 minutes.
Add the lemon juice and season well.
Add the green beans and roasted pumpkin and kasuri methi if using!
Cook for a further 2 or 3 minutes until green beans just loose their bite!
Garnish with coriander leaves and serve with rice or naan.