Black Garlic Kitchen

Black Garlic Pumpkin Curry

A Sri Lankan style pumpkin curry in a creamy, lightly spiced coconut sauce. Tempered at the end of cooking with quick-fried onion and spices with a burst of sweetness from Black Garlic.

Black Garlic KItchen Garden showcase autumn vegetable – Pumpkin

Black Garlic Pumpkin Curry

Prep: 15 mins | Cook: 20 mins approx. | Serves: 4 as a side dish | V | Ve

Ingredients

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • Pinch of ground cinnamon
  • 1 red or green chilli – sliced
  • ½ tsp table salt
  • 3 whole dried cardamom pods
  • 2 whole dried cloves
  • 3 cloves white garlic – crushed
  • 1 large onion – peeled and finely chopped*
  • 500g prepared weight, orange or yellow pumpkin (peeled, seeds and fibres removed) – cut into 3cm pieces
  • 200ml water
  • 100ml full fat coconut milk
  • Salt to taste
  • 4 tbsp desiccated coconut – toasted**
 

For the Tempering

  • 2 tbsp vegetable or coconut oil
  • ½ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 2 dried red chilli
  • Reserved half of finely chopped onion*
  • 6 cloves Black Garlic – sliced
 

Garnish

  • 1 tbsp toasted pumpkin seeds
  • 1 tbsp chopped fresh coriander
  • Juice of half a lime 

Method

  • Put the cumin, coriander, turmeric, cinnamon, chilli, salt, cardamom pods and dried cloves into a medium-sized saucepan. Add half* of the finely chopped onion, reserving the rest for later. Add the pumpkin and the water. Bring to the boil. Reduce the heat to medium and cook for 12 minutes or until the pumpkin is just beginning to soften a little, stirring occasionally.
  • Add the coconut milk and cook over a medium heat for 5 minutes until the pumpkin is soft. Taste for salt. Gently fold through the toasted desiccated coconut to the pumpkin and simmer for a further 2 minutes.
  • Meanwhile, prepare the tempering – heat the oil in a small non-stick frying pan set over a medium to high heat. Add the mustard seeds, cumin seeds and dried chilli. Add the remaining half* of the finely chopped onion and sauté until crispy. Remove from the heat and stir through the sliced Black Garlic.
  • Gently stir through the tempered spices at the end of the cooking process.
 

To Serve: scatter with the pumpkin seeds and fresh coriander. Squeeze over the juice of half a lime. Serve with rice to soak up the delicious juices or as side dish to accompany a curry.

Top Tip:** to toast the desiccated coconut, add to a dry non-stick frying pan set over a medium heat. Cook, stirring frequently, until the coconut turns a toasty, golden brown colour. Watch carefully as this happens quickly!

 

 

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