Zinging Pumpkin Curry Recipe

Serves: 4
Cook time: 50mins

1tsp cumin seeds
1tsp fennel seeds
1tbs ginger
1/2tsp hing

1L worth of veggies (potato, carrot)
2c baked pumpkin (pureed)
2c chickpea or red kidney beans, soaked over night in water

1/2c coconut cream
1/3c lemon juice
1/2c sugar
pinch chilli flakes
1.5tsp ground fenugreek
2tsp coriander powder
1.5tsp turmeric
2tsp salt

1. Heat a pot with oil, lightly toast the cumin and fennel seeds, when they’re slightly browned add the ginger and hing
2. Add the chickpea or beans with water that comes just above the beans, boil for 45 minutes or until they are cooked (take one out and if can easily be squished it’s done)
3. Peel and roughly chop the pumpkins, bake in the oven until soft then puree (or mush with hands)
4. Chop the other veggies into bite sized pieces and lightly steam them separately
5. When the beans are cooked, add the lightly steamed veggies and all the other ingredients, cook for another 5minutes
6. For our secret ingredient, and to make it Krishna Food quality, simply say ‘Hare Krishna Hare Krishna Krishna Krishna Hare Hare, Hare Rama Hare Rama Rama Rama Hare Hare’ over the pot and then enjoy the meal!

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