A pumpkin curry using leftover canned pumpkin purée (the stuff you use in pies, but unsweetened/unspiced of course!)
This is a vegetarian and (I think) vegan curry also. Give it a try, I'm sure you'll love it.
The recipe is more detailed in the video but if want a written version, I tried my best to write it out.
Pumpkin and lentil Curry with Saffron Rice
Prepare the saffron threads the night before by soaking them in a tiny glass of warm water. Let stand overnight.
For the rice, wash and soak 1 cup of basmati rice (not the parboiled kind for this recipe, I use Tilda) Soaking only requires at least 10 minutes to about 20 minutes.
- 1 tbsp oil
- 1/4 cup frozen pas
- 1 tsp salt
- 1 1/4 cup water
- Saffron mixture
Soak 1/2 cup yellow/orange lentils in about 1/2 cup water for 30 minutes, they will probably absorb all the liquid in the bowl.
Begin sauteeing the following with some oil (2 tbsps) in a small saucepan:
- 1 stalk tender inner celery, with leaves
-1/2 medium onion
Once tender add:
- 1 tsp of each curry powder, turmeric and garam masala
- 1/8 tsp mustard seeds
Allow spices to toast briefly then add:
- 1 tsp tomato paste
After a few moments of caramelization add:
-1 cup pumpkin puree
- Soaked lentils (with whatever water remains)
- Juice of half a lime
Stir in the following:
- 3 Minced, peeled and pureed or grated garlic cloves
- 1 piece of ginger, peeled and grated
Add 1/2 cup stock (vegetable or meat/chicken) and about 1 cup boiled water
If stock is not seasoned/salted add some salt and black pepper (optional) to taste.
Cover, simmer and it is done when lentils are soft and not "chalky" any more. Before removing from stove add 1/3 cup chopped cilantro leaves, stir in and remove from heat.
Curry will thicken when cooling down so allow it to be a little runny when removing it from the heat.
Sever with rice and lots of fresh cilantro for garnish.
And if you want to know more about that pumpkin streusel cake then check out the recipe here