This is a delicious recipe I made that even my impossibly picky family loved! It is absolutely delicious and colorful to boot! If you go by what I did I would add some Bay Leaves to the recipe for taste. And I strongly encourage putting LOTS of cinnamon in the rice, it means that you have incorporated every type of flavor in one dish, just sprinkle some in the water with the rice as it cooks, like salt in pasta water. Enjoy!
2 tablespoons Sunflower Oil
1 Large Onion
5 cm piece Root Ginger
3 cloves Garlic, crushed
1 teaspoon Cumin
1 teaspoon Turmeric
1/2 teaspoon chili powder
425 g Pumpkin
150 ml Coconut Milk
1 teaspoon mustard powder
2 Green Chillies, chopped
2 teaspoons Curry Powder
200 ml Natural Yogurt
For the Beetroot Raita:
125 ml Natural Yogurt
1/2 teaspoon Salt
1/2 teaspoon Sugar
pinch of Ground Cumin
2 medium-sized Beetroots, cooked
2 tablespoons chopped Fresh Mint
2 tablespoons Mint Sauce
450 g Basmati Rice, cinnamon scented
Heat half the oil in a heavy-based pan, add onion and cook over a low heat for 8-10 minutes. Meanwhile, blend the ginger and garlic to a paste together and crush them. Add that to the cooked onions and cook for 2-3 minutes. Add the cumin, turmeric, and chili powder and cook for 1 minute. Throw in the pumpkin, mix well with the spices, add the coconut milk and simmer for about 15 minutes until cooked.
For the Raita, place the yogurt in a bowl, add the salt, sugar, and cumin, stir in the beetroot and mint sauce and chopped mint.
Heat a small frying pan with the remaining oil, throw in the mustard powder, chillies and curry leaves and cook for 30 seconds. Then add to the pumpkin curry, along with the yogurt and the heat through for 2 minutes. Serve with the cinnamon scented rice and beetroot raita.
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