Pumpkin based /vegetable/vegetarian curry

timtookie, Feb 28, 7:36am
Been out recently and had a lovely crock pot cooked vegetable curry with a pumpkin base, can anyone help with a recipe, the consistency was smooth and thick (obviously pureed - and very yummy).Would love to make some for an occasion this weekend.

elliehen, Feb 28, 8:36am
Not a crockpot recipe, but an easy pumpkin curry from Jamie Oliver.

Jamie Oliver's 30-minute meals: Rogan Josh
2 onions
1 medium butternut squash
1 small cauliflower
optional: 1 fresh red chilli
4 cloves of garlic
a bunch of fresh coriander
½ a 283g jar of Patak's rogan josh paste
1 x 400g tin of chickpeas
100g prewashed baby spinach
1 x 500g tub of natural yoghurt

TO START Get all your ingredients and equipment ready.
Fill and boil the kettle. Put a large saucepan on a high
heat.Turn the oven on to 180ºC/350ºF/gas 4.

Peel and slice the onions and add to the large pan with a splash of water and a few good lugs of olive oil.
Carefully cut the butternut squash in half across the middle (for speed I'm only using the seedless neck), wrap up the base and put in the fridge for another day. Quarter the neck lengthways, then slice it into 1cm chunks - no need to peel them .Add to the pan.Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks, and throw them into the pan. If you want some extra heat, slice up the chilli and add it now. Crush in the unpeeled garlic. Finely chop the coriander (stalks and all). Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water. Add the rogan josh paste and the tin of chickpeas, with their juices. Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.

Do you need to adjust the consistency at this point! If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter. Or mash up some of the veg for different textures. Taste and add a pinch of salt, if needed, then add the spinach and stir through. Stir, then replace the lid.2cm piece of ginger. Tip into a serving bowl.

poce, Feb 28, 6:32pm
I also add kumra.

timtookie, Feb 28, 8:05pm
Thanks, that sounds very similar to what I imagine the curry was, definitely going to try it out.

nauru, Mar 3, 4:39am
You can use whatever mix of veges you like in this recipe. I sometimes use courgette or pumpkin instead of the eggplant and add cooked chickpeas. You can also increase or decrease the amount of chilli flakes used.

Eggplant, Kumera and Butter Bean Curry

1 cup each sliced eggplant & cubed kumera
1 cup sliced butter beans - can use green beans instead
2 cl garlic chopped
1/2 teasp each cumin seeds, cumin powder, turmeric powder, ground coriander,1/2 curry powder
4-6 curry leaves and good pinch chilli flakes
1 teasp salt
1/2 cup stock
1 cup chopped spinach
1/2 -1 cup coconut cream
chopped fresh coiander and oil for cooking
Mix spices together and saute in a little oil until aromatic. Add chopped veges and cook 5 minutes. Add stock & salt and cook until veges are cooked through. Add spinach and stir then add coconut cream 1/2 cup at a time and stir until thickened. Add coriander before serving. Serve with coconut rice.