Spiced Pumpkin and Potato Curry

Name: Spiced Pumpkin and Potato Curry
Total time: 50 min
Yield: 4
Ingredients: 3 Tbsps sunflower oil; 1 onion (finely chopped); 2 cloves garlic cloves (minced); 1 Tbsp fresh ginger (minced); 1 red chili pepper (finely chopped); 1 tsp Mustard seed; 2 tsps ground Cumin; 1 tsp ground cilantro; 1 tsp Garam Masala; 1 tsp paprika; 4 cups Pumpkin (peeled, seeded, and diced); 2 cups floury potatoes (peeled and diced); 1.5 cups low-sodium vegetable stock; salt; freshly ground Black pepper; 3 cups Basmati rice (cooked); 3 Tbsps cilantro

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Health Score:

7,2 / 10

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Ingredients

for

servings

For the curry: 3 Tbsps sunflower oil; 1 onion (finely chopped); 2 cloves garlic cloves (minced); 1 Tbsp fresh ginger (minced); 1 red chili pepper (finely chopped); 1 tsp Mustard seed; 2 tsps ground Cumin; 1 tsp ground cilantro; 1 tsp Garam Masala; 1 tsp paprika; 4 cups Pumpkin (peeled, seeded, and diced); 2 cups floury potatoes (peeled and diced); 1 ½ cups low-sodium vegetable stock; salt; freshly ground Black pepper

To serve: 3 cups Basmati rice (cooked); 3 Tbsps cilantro

How healthy are the main ingredients?

Pumpkin Basmati rice potato garlic clove ginger onion

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Product recommendation

Add more stock or water to the curry if it starts to dry out when cooking

Preparation steps

For the curry: Heat the oil in a large saucepan or casserole dish set over a medium heat until hot. Add the onion, garlic, ginger, chilli, mustard seeds, and a pinch salt, sautéing until golden.

Add the spices and stir well, cooking for 1 minute. Stir in the pumpkin and potato, and cook for a few minutes over a slightly reduced heat.

Pour in the stock, stirring well, and bring to a simmer. Partially cover with a lid and cook over a low heat for 20 - 25 minutes until the pumpkin and potato are tender.

Season to taste with salt and pepper. Serve over beds of rice garnished with coriander leaves.