Golden Pumpkin Masala (Vegan)

Find me someone who hates pumpkin… OK, note to self – do not befriend these people !

For the majority of you who do love the smooth honey kissed flavor of pumpkin , I present my beautiful Pumpkin Masala . This is not a curry, it is more of a pan fry /dry dish (although the pumpkin is wonderfully tender no where near the D word!)

You can spice it up or leave it mild , either way is good.

The spice blend I use in this dish, perfectly compliments the sweetness from the pumpkin creating a nice hum of warmth when the pumpkin masala hits your taste buds.

This is the perfect Autumn / Winter vegetable dish , to serve either as a side or as a main. Comforting yet unique with a gentle kick from the masala

Vegan , Gluten free , Dairy free , Low fat – EVERYTHING good in a diet so please try this dish out and let me know how you enjoy it

This is the same pumpkin featured in my Penne in Roast Pumpkin Sauce , you can see how many wonderful dishes just one pumpkin can create.

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Serves 4 Ingredients: 4 Tsp Oil 1 Bay Leaf Small 1 Tsp Cumin Seeds 1/2 Tsp Methi / Fenugreek Seeds 1/8 Tsp Asafoetida powder ½ Green Chili Fine Chopped (use 1/4 if you want this super mild) 1 Tsp Ginger Paste 1 Wedge /500g Grams Pumpkin Cubed ¼ Tsp Turmeric ½ Tsp Kashmiri Red Chilli Powder ½ Tsp Coriander Powder ½ Tsp Garam Masala ¾ Tsp Salt 1/4 Cup Water 1 Tsp Jaggery Mixed In 1 Tbs Of Water (Use 1 tsp brown sugar as a sub) 1 Tsp Dry Mango Powder 2 Tbsp Coriander, Finely Chopped (garnish only)

Cashew cream: 6 Whole Cashews (unsalted) blended to a thick paste with 2 tbs boiling water

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Directions:

1.Heat oil in a flat bottom pan until very hot but not smoking.

2.Add the cumin + fenugreek seeds , then 5 seconds later add the bay leaf and hing for another 5 seconds.

3.Immediately add green chilli + ginger paste and mix – then the pumpkin and mix

4.Add all the powdered spices + salt except the mango powder + jaggery. Toss pumpkin to evenly coat then add ¼ cup water and mix until well combined. Remove bay leaf and discard.

5.Put lid on pan and simmer on low until pumpkin cooked – 10 mins or so but don’t let it burn.

6.Once pumpkin is just cooked, add the jaggery mix , mango powder, cashew cream to pan and swirl to combine . Gently use a spatula to fold these final touches in if your swirling is not sufficient .

7.Taste the seasoning for salt by having a small cube of pumpkin

Finally, sprinkle coriander on top , if you like the herb and serve.

Serve warm with rice, roti or naan ! You can even serve it with Quinoa as a healthier option.

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RECIPE NOTES:

• You can use any variety of pumpkin including butternut pumpkin

• To keep the pumpkin cubes defined , do not overcook the pumpkin and use minimal contact with a stirring utensil after the pumpkin masala is added to the pan .

• This recipe freezes very well ! Thaw it in the fridge overnight, and then reheat it in a microwave until hot .