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    South Indian Pumpkin Curry

    An Autumnal take on a traditional recipe using roasted-to-perfection pumpkin!

    Pumpkin curry is a great alternative dish for vegetarians, or anyone that’s just fancying a change. It’s packed with vegetables and flavour, and will no doubt become one of your mealtime favourites.

    Here's what you'll need...

    • Pumpkin
    • Root of ginger
    • 8 green beans
    • A bunch of Swiss chard
    • 50g cashew nuts
    • 100g lentils
    • 128g rice, cooked
    • 1 tsp mustard seeds
    • 2 tsp cumin seeds
    • Dried chilli
    • 1 tsp turmeric
    • 1 green chilli
    • 400ml buttermilk
    • 2 tsp Sesame oil
    • Curry leaf
    • Coriander

    Here's how it's done...

    Step 1

    Soak your lentils and cashew nuts in water. Whilst they are soaking, grab the pumpkin and cut it into quarters, scooping out all the seeds.

    Step 2

    Cut the pumpkin into small chunks and place on a baking tray. Season with salt and pepper and then roast at 180 degrees for around 20 minutes.

    Step 3

    While the pumpkin is cooking, in a food processor, blend your cooked rice, buttermilk, ginger, lentils and cashew nuts.

    Step 4

    In a large pot, heat the sesame oil, adding in the dried chilli, mustard and cumin seeds.

    Step 5

    Then, mix in your buttermilk and rice mixture into the pot, adding your curry leaf on top.

    Step 6

    Cut your green chilli, green beans and Swiss chard. Then, once the pumpkin is cooked, add everything into the pot and stir in.

    Step 7

    Serve alongside some rice and top with coriander.

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