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Warming Pumpkin and Potato Curry

Ali W! I’m loving the pumpkins, squashes and potatoes that are around at the moment, especially the ones we receive in our weekly veg box! I’ve been having fun with various recipes. This potato and pumpkin curry is a real warming winner, it’s worth seeking out the spice mix, especially the asafoetida. Serves 2-3 as a main, great with naan bread or rice, or on it’s own!

You’ll need:

1 medium squash or smallish pumpkin, remove the skin and seeds, and chop into 1cm ish pieces

1 large potato, or equivalent in small ones – I used about 10 little potatoes, chopped into 1cm ish pieces

1 large onion, finely chopped

1 clove garlic, thumbnail piece of ginger, peeled and chopped finely

1 chilli (any) chopped finely – I left the seeds in for heat 🙂

½ tin coconut milk or 1/3 packet coconut cream

pinch salt and sugar

water to cover

spice mix #1: 1 cardamom pod, 2 cloves, ½ tsp fenugreek seeds, small piece of cinnamon, ground in a coffee grinder or pestle and mortar

spice mix #2 1 tsp each of mustard seeds, turmeric powder, coriander, cumin powder, and a small pinch (Small!!!) of asafoetida

a few tsp oil (any)

How to:

Add spice mix #1 to the oil on a medium heat, fry gently until the aroma starts to fill the room

Add spice mix #2, and the onion, garlic, ginger and chilli, fry gently for about 5 mins until the onion starts to soften

Add the coconut milk/cream, salt and sugar, cook for about 5 mins

Add the potato and pumpkin, cover with water, and cook on a very low heat until the potato and pumpkin are soft. Serve immediately or keep until later, will keep in the fridge for 2-3 days, covered. Enjoy! Ali W