I first had this pumpkin curry at a restaurant in Soho called Kricket. I was hooked the moment I saw these beautiful, charred crescent-moon slices of pumpkin draped with a silky makhani sauce. It really makes the pumpkin the star rather than just the thing that happens to be in the curry. I recommend serving with hot buttered flatbreads while they’re still almost too hot to tear.
Serves 3-4. Takes 1hr
- 1 small pumpkin
- 4-6 medium-sized onions
- 1 thumb sized piece of ginger, peeled and diced
- 3 cloves garlic, peeled and finely minced
- 300g tomatoes, diced
- 1-2 Fresh or dried chillies, to taste
- A few sprigs of thyme
- Big handful of fresh coriander leaves, chopped or torn
- ½ can coconut milk
- 2 tbs butter or ghee
- 1 tbs coriander
- 1 tbs paprika
- 4 cardamom pods
- ½ tsp turmeric
- 1 tsp onion seeds (nigella)
- 50 ml double cream
- 1 tbsp flaked almonds
- Oil for frying/roasting
Cut the pumpkin in half and scoop out the seeds. Slice into wedges and sprinkle with a pinch of salt and a drizzle of oil. Arrange in a roasting tray with the thyme, and put to one side. (OPTIONAL: if you want your pumpkin extra browned and crispy, you can fry it for 3-4 mins in a little butter, or grill it on the barbecue – see picture below)
Preheat your oven to 200C.
Fry the onions in the butter over a medium-low heat for 15-20 mins/until tender and lightly browned. Add spices, ginger, garlic and chillies and fry for 5 more mins. Add tomatoes and coconut milk and simmer for 30 mins, stirring occasionally.
While the curry is simmering, roast the pumpkin for approximately 10 minutes until nicely browned on the outside. Turn the oven down to 170C and continue to roast for about 20 minutes, until tender enough to be easily pierced by a fork. Remove from the oven and discard the thyme.
Season the curry with salt and finish with double cream. Add the pumpkin wedges to the curry and garnish with fresh coriander & flaked almonds.