Punchy Pumpkin Curry

Name: Punchy Pumpkin Curry
Yield: 4 people
Ingredients: 50 ml vegetable oil; 1 tbsp cumin seed; 1 tbsp yellow mustard seeds; 7 curry leaves; 1 large white onion peeled and cut into wedges; 2 red chillies finely chopped; 6 garlic cloves sliced; 5 cm ginger peeled & roughly chopped; 1 tbsp ground coriander; 1 tsp ground turmeric; 1 tbsp garam masala; 1 tsp kashmiri chillies; 700 g pumpkins peeled & cut into chunks; 2 tbsp tomato paste; 100 ml Arla Cravendale Whole milk; 2 tbsp mango chutney; 1 freshly squeezed lime juice; 1 Large handful of fresh coriander roughly chopped

Pumpkins are used in dishes across India, especially Southern India and this punchy pumpkin dish will be loved by meat eaters too! Rustic and hearty, this recipe is full of mustard seeds, curry leaves, ginger, coriander and cumin. This warming dish is sure to be the perfect dinner on a chilly October night.

https://www.arlafoods.co.uk/recipes/punchy-pumpkin-curry/

Instructions

Heat your oil in a large, non-stick pan over a medium heat and add your cumin, mustard seeds and curry leaves, stirring for 30 seconds before adding onion and chilli and frying for a further 5 mins.
Add your garlic and ginger and cook for a minute until fragrent. Add the rest of your spices, a tsp of salt and add your pumpkin wedges.
Give a stir to fully coat before adding tomato paste, Arla Cravendale, mango chutney, lime juice and 400ml water. Give a stir, cover and simmer for 30mins until your pumpkin is cooked through.
Stir through your coriander and serve alongside your favourite curry accompaniments for a hearty, warming dish this Winter!

Enjoy!

Ingredients

Vegetable oil	50 ml
Cumin seed	1 tbsp
Yellow mustard seeds	1 tbsp
Curry leaves	7
Large white onion peeled and cut into wedges	1
Red chillies finely chopped	2
Garlic cloves sliced	6
Ginger peeled & roughly chopped	5 cm
Ground coriander	1 tbsp
Ground turmeric	1 tsp
Garam masala	1 tbsp
Kashmiri chillies	1 tsp
Pumpkins peeled & cut into chunks	700 g
Tomato paste	2 tbsp
Arla Cravendale Whole milk	100 ml
Mango chutney	2 tbsp
Freshly squeezed lime juice	1
1 Large handful of fresh coriander roughly chopped