When your father starts his own organic pumpkin plantation and it starts to over produce, you need to find different ways to cook it.
Again, this is my take on what I would consider a pumpkin curry so I will put it out there that I am not claiming to be the creator of Pumpkin Curries.
Every curry starts with a spice blend, every person should have their own spice blend based on their likes and preferences when it comes to a curry.
So below is my spice blend (which my mum guided me to creating) but be free to change it to what you would enjoy to taste in your curry.
My Spice Blend:
Handful of Cloves
Handful of Cumin Seeds
Handful of Coriander Powder
Handful of Fennel Seeds
Handful of Fenugreek Seeds
Handful of Mustard Seeds
10 Cardamon Seeds (Removed from their shells)
2 Cinnamon Sticks (Cracked)
2 Tablespoons of Curry Powder (or Masala as it is known in Seychelles)
Pinch or so of Safran Powder (not Turmeric Powder the proper Safran Powder)
Minus the Cinnamon Sticks, place all the spices in a pestle and mortar and crushed the spices together. The reason for not crushing the cinnamon sticks is that you can remove them easier before serving (A Pro Tip from my Mother).
Time for the Pumpkin Curry:
Ingredients:
Spice Blend
Pumpkin (Cubed)
Red Onion (Sliced)
Vegetable Stock
Oil
Salt
Pepper
Firstly, sweat the onions with the spice blend until the aromas are coming through then add in the pumpkin and stir well so that it is all coated in the spice blend. Pour in the vegetable stock just enough to cover the pumpkin cubes and bring to a boil. Once it has reached a boil, turn down the heat to a medium low heat and let simmer. Let the pumpkin cook until soft and the sauce has thickened.
Another variation to the pumpkin curry, it to add in chicken thighs to the curry.
