But have you already dipped into Indian cuisine with this delicious pumpkin curry? Needed for 4 people: -an onion -1 kg pumpkin -3 carrots cut into 3 cm cubes -100 g red curry paste -2 tomatoes ...

Add coconut milk, turmeric, remaining ¼ teaspoon curry powder, remaining teaspoon salt and two pieces of the roasted pumpkin for flavor. Simmer gently for 3 to 4 minutes, then turn off the heat.

Spicy pumpkin soup is the ultimate comfort food with a kick! It's packed with flavor from spices like cumin and chili powder. The creamy pureed pumpkin makes a perfect base, letting the spices shine ...

Add rapeseed oil to the pan and for a few minutes gently fry the onions, cardamom, mustard seeds and lemongrass with the curry paste until softened. The smell will be fantastic. Add the pumpkin ...

A 30-minute vegan, gluten-free curry with rice for a quick lunch or dinner Ingredients 500 gms of pumpkin, cleaned and cut into the required size. 3 garlic cloves, finely sliced 1/2 tsp turmeric ...

Curry Everyday by Atul Kochhar is published by Bloomsbury Absolute, priced £26. Photography by Mike Cooper. Available now. Preheat the oven to 220°C/Fan 200°C/Gas 7. Put the pumpkin cubes on a ...

I cook the pumpkin separately to the rest of this curry so it absorbs the stock flavour and remains distinct. This also helps it retain its shape. The curry can be made in advance and, as with ...

Add some green veg on the side and you’re good to go. Any leftover curry (and quinoa) can be frozen - make sure it’s reheated fully before serving.