Wondering what to do with your leftover pumpkin? Taken possession of an intimidatingly knobbly, dirty celeriac without the first clue what to do with it? Give this dead easy curry a go. It’s pure Autumn in a bowl.
The ingredients list is long but the method is simplicity itself. Don’t feel tied to all the ingredients either. Don’t have all those spices? No problem. No lentils in the cupboard? That tin of chickpeas will be fine. There’s no right answer. Experiment!
Pumpkin and celeriac curry
4 tbsp sunflower oil
1 tbsp mustard seeds
2 onions, halved and sliced
2 thumb-sized pieces of ginger, grated
1 chilli, finely chopped
3 cloves garlic, finely chopped
1 tbsp tomato puree
1 tsp vegetable buillion
1 tsp mixed spice
1 tsp cumin
1 tsp ground coriander
1.5 tsp salt
1 tbsp (yes, tablespoon) turmeric
1 small pumpkin or squash, peeled and cubed
1 medium celeriac, peeled with a knife and cubed (do this as late as possible to stop it going brown, or place in acidulated water)
1 tin chopped tomatoes
1 tin coconut milk
1 tin green lentils
1 bag spinach/pak choi etc, sliced
1 small bunch coriander, roughly chopped
Salt & pepper
- Heat the oil to a medium heat in a large saucepan or lidded frying pan. Add mustards seeds and fry till they start to pop. Add onion and stir. Turn down to a low heat and cook until soft – 10 minutes. Add the ginger, chilli and garlic for the last 2 minutes.
- Stir in the puree and cook briefly. Add buillion, salt and all spices and stir to form a sort-of paste.
- Add squash and celeriac and stir to coat. Leave to cook for a few minutes, then tip in the chopped tomatoes followed by the coconut milk. Combine, bring to a gentle simmer, then cover. Simmer very gently, stirring occasionally, until the veg is tender (the smaller it’s chopped, the quicker it’ll be) – approx. 30 to 45 minutes.
- Add lentils and green leaves for last five minutes. Mix in coriander to serve and season to taste – pepper improves absorption of the turmeric.