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4
Easy
By Paul Gayler
Published 2006
Curry leaves are small shiny flat leaves very similar in appearance to bay leaves. They are delicate and wonderfully flavoured, and can be found in Indian stores - well worth sourcing. The beetroot-flavoured raita makes not only a wonderful accompaniment, but finishes off a stunningly colourful dish.
Heat half the oil in a heavy-based pan, add the onion and cook over a low heat for 8-10 minutes until soft. Meanwhile, blend the ginger and garlic to a paste together in a small food processor (or a pestle and mortar if you prefer). Add the paste to the onion and cook for 2-3 minutes. Add the cumin seeds, turmeric and chilli powder and cook for a further 1 minute. Throw in the pumpkin, mix well