Pumpkin And Potato Masala Curry

Pumpkin And Potato Masala Curry

Adapted from Step-By-Step Indian Cooking

Ingredients

Makes 4 generous servings

3 cups / ¾ lb / 310 gr pumpkin, diced

1 small potato, peeled and diced

2 tablespoons finely grated fresh ginger

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 medium onion, chopped

1 small bunch cilantro, chopped

1 14.5 oz / 400 gr can diced tomatoes

1 teaspoon garam masala

1 teaspoon chili powder (use more or less depending how hot you want it)

1 teaspoon fine grain sea salt

1 dry bay leaf

¼ cup water

1 teaspoon ground cumin

1 teaspoon mango powder-amchur (optional)

Directions

In large pan heat 1 tablespoon of olive oil, add the onion, garlic, ginger, and half of the cilantro. Fry until the onion turns golden.

Add the tomato, garam masala, chili powder, bay leaf, and mango powder (if using), stir well.

Add the pumpkin and the potato with ¼ cup of water and salt. Cover and cook on low heat for about 25 to 30 minutes, until the potato is tender but not soft, and the water has been absorbed.

In the meantime, heat the remaining 1 tablespoon of olive oil in a small saucepan and fry the cumin for 3 minutes or until the fragrance emerges (be careful not to burn it).

Add the cumin to the pumpkin and potatoes mixture. If it looks too dry, adjust by adding more water.

Garnish with the remaining cilantro and serve as a side dish or as a main dish with some brown rice.