Skip to content
Mrs Woolly's General Store is open daily from 8.30am to 5pm. Currently unable to accept online orders. We will be closed from Monday 17 May to Thursday 8 July for some exciting renovations! We will reopen on Friday 9 July with a whole new brand interior for you to explore.
We are currently unable to accept online orders. Mrs Woolly's General Store will be closed from Monday 17 May to Thursday 8 July for some exciting renovations! We will reopen on Friday 9 July with a whole new brand interior for you to explore.
South Indian Pumpkin Curry

South Indian Pumpkin Curry

A lovely vegan curry recipe full of flavours and colours.

south-indian-pumpkin-curry

Ingredients

2 onions
3 cloves of garlic
2.5 cm piece of ginger
500 g pumpkin
Vegetable oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tbsp ground coriander
1 tbsp ground cumin
2 tbsp turmeric
800 g tomatoes
1 tsp mild chili powder
1 tbsp brown sugar
1 lime or lemon
1 bunch of spinach or kale
½ cup of raisins

Cooking Instructions

Peel and finely slice the onions, then peel and grate the garlic and ginger. Peel, deseed and chop the pumpkin into 2 cm chunks.
 
Drizzle 2 tbsp of oil into a large saucepan over high heat. Add mustard seeds, fenugreek, then stir in the onion, garlic, and ginger. Reduce the heat to medium and cook, stirring, until mixture is golden and smelling fantastic.

Add ground spices, cook for 1 minute further and add tomatoes, breaking them up with the back of a wooden spoon. Add raisins. Bring to boil and simmer gently for 30 minutes.

Season with salt, zest, and juice of one lime and sugar.

Add pumpkin and cook for about 15 minutes until cooked and soft.

Add spinach and cook gently for 2 minutes.

Serve with fresh bread, flatbread or over rice.

Enjoy!

 

Previous article Beer Braised Pork Belly - Asian Style
Next article Shawarma chicken with Greek salad, flatbread, and homemade falafels