Afghan-inspired vegan pumpkin curry
A delicious, sweet and hearty vegan pumpkin curry recipe inspired by the Afghan dish kaddo bourani. The pumpkin is roasted with sugar and cinnamon making for a wonderfully fragrant and warming dish.
Servings 2 people
Calories 366kcal
Ingredients
- 500 g pumpkin or butternut squash peeled and chopped into bite sized pieces
- 3 tablespoons sunflower oil divided
- 1 tablespoon brown sugar
- 1 tablespoon ground cinnamon
- 1 onion finely chopped
- 1 inch piece ginger peeled and chopped
- 2 cloves garlic peeled and chopped
- 1 teaspoon turmeric
- 1 teaspoon chilli flakes or to taste
- 1 teaspoon ground coriander
- 2 teaspoon ground cumin
- 400 g tinned chopped tomatoes
- 1 tablespoon tomato puree
- salt and pepper to taste
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Place the prepared pumpkin or squash in a roasting tin. Add 2 tablespoons of the oil, the sugar and the cinnamon. Mix well and roast for 40 minutes or until cooked through, stirring half way.
- Heat the remaining tablespoon of oil in a medium pan.
- Cook the onion over a medium heat, stirring often, until soft.
- Add the garlic and ginger and cook for a minute before adding a teaspoon each of turmeric, chilli flakes (or to taste) and ground coriander, and two teaspoons of ground cumin. Stir well and heat through for a further minute.
- Add a tablespoon of tomato purée and a tin of tomatoes, stir and cook for 5-10 minutes.
- Add the pumpkin when cooked, mix well and season to taste with salt and pepper.
- Serve as a side dish or with flatbreads and/or rice. Lime pickle is also very good on the side.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Suitable for freezing