{"id":52655,"date":"2024-10-29T13:05:11","date_gmt":"2024-10-29T13:05:11","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=52655"},"modified":"2025-02-16T11:39:23","modified_gmt":"2025-02-16T11:39:23","slug":"black-garlic-pumpkin-curry","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-pumpkin-curry\/","title":{"rendered":"Black Garlic Pumpkin Curry"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Black Garlic Pumpkin Curry<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

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.<\/p>

Black Garlic KItchen Garden showcase autumn vegetable – Pumpkin<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Black\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Pr<\/strong>ep: <\/b>15 mins | Cook: <\/b>20 mins approx. | Serves:<\/b> 4 as a side dish |\u00a0V\u00a0<\/span>|\u00a0<\/span>Ve<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Ingredients<\/span><\/p>\n

    \n
  • 1 tsp ground cumin<\/li>\n
  • 1 tsp ground coriander<\/li>\n
  • \u00bd tsp ground turmeric<\/li>\n
  • Pinch of ground cinnamon<\/li>\n
  • 1 red or green chilli \u2013 sliced<\/li>\n
  • \u00bd tsp table salt<\/li>\n
  • 3 whole dried cardamom pods<\/li>\n
  • 2 whole dried cloves<\/li>\n
  • 3 cloves white garlic \u2013 crushed<\/li>\n
  • 1 large onion \u2013 peeled and finely chopped*<\/li>\n
  • 500g prepared weight, orange or yellow pumpkin (peeled, seeds and fibres removed) \u2013 cut into 3cm pieces<\/li>\n
  • 200ml water<\/li>\n
  • 100ml full fat coconut milk<\/li>\n
  • Salt to taste<\/li><\/ul>\n
      \n
    • 4 tbsp desiccated coconut \u2013 toasted**<\/li>\n<\/ul>\n
       <\/div>\n

      For the Tempering<\/strong><\/p>\n

        \n
      • 2 tbsp vegetable or coconut oil<\/li>\n
      • \u00bd tsp mustard seeds<\/li>\n
      • \u00bc tsp cumin seeds<\/li>\n
      • 2 dried red chilli<\/li>\n
      • Reserved half of finely chopped onion*<\/li>\n
      • 6 cloves Black Garlic<\/strong> \u2013 sliced<\/li>\n<\/ul>\n
         <\/div>\n

        Garnish<\/strong><\/p>\n

          \n
        • 1 tbsp toasted pumpkin seeds<\/li>\n
        • 1 tbsp chopped fresh coriander<\/li>\n
        • Juice of half a lime <\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
          \n\t\t\t
          \n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
          \n\t\t\t\t\t\t
          \n\t\t\t\t\t
          \n\t\t\t
          \n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
          \n\t\t\t
          \n\t\t\t\t\t
          <\/div>\n\t\t\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t

          Method<\/span><\/p>

          • 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<\/em> beginning to soften a little, stirring occasionally.<\/li>
          • 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.<\/li>
          • Meanwhile, prepare the tempering \u2013 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 saut\u00e9 until crispy. Remove from the heat and stir through the sliced Black Garlic.<\/li>
          • Gently stir through the tempered spices at the end<\/em> of the cooking process.<\/li><\/ul>
            \u00a0<\/div>

            To Serve:<\/strong>\u00a0scatter 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.<\/p>

            Top Tip:**<\/strong>\u00a0to 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!<\/p>

            \u00a0<\/p>

            \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

            \n\t\t\t
            \n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
            \n\t\t\t\t\t\t
            \n\t\t\t\t\t
            \n\t\t\t
            \n\t\t\t\t\t\t
            \n\t\t\t\t
            \n\t\t\t\t\t\t\t
            \n\t\t\t
            <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
            \n\t\t\t\t\t\t
            \n\t\t\t\t\t
            \n\t\t\t
            \n\t\t\t\t\t\t
            \n\t\t\t\t
            \n\t\t\t\t\t\t\t
            \n\t\t\t