Pumpkin is a lovely vegetable if it is treated right. It is loaded with nutrition and serves as a cheap and healthy alternative to vegetarian diets. Here is a lovely recipe with the vegetable.
The stew is mild with notes of tart, spice and of course the earthy pumpkin. You can use any variety of pumpkins from kabocha to the small yellow pumpkins but also squashes for this recipe. of course, the cooking times will change depending on the variety of vegetables you use. The curry is light and runny, but it packs favour, This is a summer dish for the hot days and the lightness of the curry helps it that way.
This book is a recent purchase and one that I am enjoying reading and cooking from. The famed Rangoon sisters, Amy and Emily, have become famous in London for their brilliant Burmese cuisine and pop-up style restaurant cooking. This cookbook is a collection of wonderful recipes and I am definitely cooking from here often.
For more recipes from this wonderful cookbook, click here.
Ingredients:
3 tablespoons peanut or sunflower oil
2 onions, finely diced
5 garlic cloves, minced
1 1/2 tablespoons ginger paste
1 teaspoon turmeric
1 teaspoon chilli powder
1-inch piece cinnamon stick
1 1/2 tablespoons tamarind concentrate
Salt, to taste
5 cups water or vegetable stock
1 tablespoon soy sauce
1 small pumpkin, Kabocha or other yellow variety, peeled if desired and cubed
Heat the oil on low heat in a saucepan and add the onions. Fry on low heat till the onions are very soft and have a very light golden colour, about 10-12 minutes.
Add the garlic and ginger and cook for an additional 2 minutes till the ginger is aromatic. Add the pumpkin and cook till the onions and oil cover the pumpkin, about 5 more minutes.
Add the turmeric, chilli powder, cinnamon and give the mix a good stir. Add the tamarind, as;t, water/stock and soy and bring to a boil. Simmer with the lid closed for 35-40 minutes till the pumpkin is soft. Taste the curry for salt, spice and tartness and adjust as needed.
Serve hot with rice.