Kerala pumpkin curry with cinnamon rice and beetroot raita

Name: Kerala pumpkin curry with cinnamon rice and beetroot raita
Yield: Serve 4
Cuisine: Indian
Ingredients: 5 cm piece of root ginger, peeled and chopped; 3 garlic cloves, crushed; ½ teaspoon cumin seeds, lightly crushed; 1 teaspoon good turmeric; 2 tablespoons sunflower oil; 1 large onion, chopped; ½ teaspoon chilli powder; 1 teaspoon mustard seeds; 150 ml coconut milk; 425 g pumpkin, peeled, deseeded and cut into large pieces; 125 ml natural yogurt; 200 ml natural yogurt; 8 curry leaves; 2 green chillies, chopped; 2 medium-sized beetroots, cooked, peeled and cut into 1 cm dice; pinch of ground cumin; ½ teaspoon sugar; ½ teaspoon salt; 450 g basmati rice, scented with cinnamon (see PG TIPS); 2 tablespoons chopped fresh mint

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

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.

Ingredients

2 tablespoons sunflower oil
1 large onion, chopped
5 cm piece of

Asia
India
Main course
Vegetarian
Gluten-free
Kerala

Method

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