Spiced pumpkin curry
Serves 6
1 small pumpkin (approx. 1.5kg)
4tbsp olive oil
2 tsp turmeric
2tsp fennel seeds (ground in a pestle and mortar)
2 onions finely sliced
2 cloves garlic minced
2 red peppers roughly chopped
2 tsp fenugreek
2 tsp coriander seeds (ground in a pestle and mortar)
1 tsp cumin
2 tsp freshly chopped ginger
1 finely chopped red chilli
2 tins tomatoes
2 bay leaves
big handful freshly chopped coriander
Pre-heat the oven to 190C. Peel and chop pumpkin and sprinkle with 2tbsp of the oil, salt, turmeric and fennel seeds and roast for 20-30 minutes until it has softened but still retains its shape. Heat the remaining 2tbsp oil in a heavy-bottomed pan and sweat the onions and peppers over a low heat until soft. Add the garlic, ground fenugreek, ground coriander, cumin, ginger and chilli, toast a little, then add the tinned tomatoes and an equal quantity of water to tomatoes. Add the salt and bay leaves. Simmer well for an hour; should be sweet, aromatic, rich. Combine the pumpkin with the base sauce, simmer very gently for 25 minutes, add freshly chopped coriander and serve.