Indo-Fijian Inspired Pumpkin Curry
One of the recipes I was taught to cook while I was in Fiji was this Indo-Fijian pumpkin curry recipe. I was literally obsessed with this when I was over there; I used to eat it for dinner, but then I’d also eat it cold in roti for breakfast too! And 5 years later, I’m still not bored of it!
The recipe I follow now is my own modified version – but it only deviates slightly from the original recipe that I was taught. Well, actually, I was taught to make it by eye rather than using a recipe, but I’ve tried to keep track of quantities now so I can share it properly with you!
I’ve also decorated with some bits and pieces not native to Fiji… let’s just call it artistic license!
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- 1 medium pumpkin (or 1 small pumpkin and 1 small butternut squash if you like!)
- 2 heaped tablespoons of coconut oil* (the original recipe used ghee)
- 1 small white onion
- 3 cloves of garlic
- 3 red chillis
- 1 tsp of cumin seeds
- 1 tsp of mustard seeds
- 1/2 tsp of fennel seeds
- 10 curry leaves*
- 2 tsp of pink Himalayan salt* (the original recipe used table salt)
- 1 tablespoon of maple syrup (the original recipe used refined sugar, optional)
Prepare the pumpkin and cut into small cubes. Set aside. Finely chop the onion. Peel the garlic cloves & take the tops of the chillis. Grind the garlic and chillis into a paste, either with a pestle & mortar or with a food processor.
Add the coconut oil to a pan over medium-heat & add the onions to the melted oil until they soften.
Add the spices, curry leaves & garlic/chilli powder and give the spices a couple of minutes to release their fragrance.
Add the pumpkin and coat with all the spices. Then, add the salt.
Put the lid on the pan and leave it to cook for about 45 minutes.When it’s nearly cooked, you can add a little maple syrup, if you want.
Serve with rice and/or roti!
And if you like this, you might also like to try out my marrow tikka masala or my tangy blood orange and tofu curry. Or if it’s specifically pumpkin you can’t get enough of, why not give my pumpkin, sage and goats cheese tart a try?