Kerala pumpkin curry with cinnamon rice and beetroot raita

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Preparation info
  • Serve

    4

    • Difficulty

      Easy

Appears in

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

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