Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
One day I was craving pumpkin and tomatoes, not sure why specifically that combination, but I decided to see if I could find a recipe with that. I ended up finding a curry with both pumpkin and tomatoes and it sounded great and I decided to give it a try. This curry easily has become one of my favorite curries, the flavor blend of the different veggies and only a few spices works so well. The taste is really good. Slightly sour with a soft lemony taste thanks to the lemongrass. It’s quite easy to make, although I like to make Garlic naans next to it which does take a bit of extra time.
This recipe is based on Kay’s Pumpkin Curry Recipe. Coincidentally she’s a dutchie too.
- Squash/ Pumpkin – 1
- Carrots – 3
- Onion – 1
- Ginger – 1 thumb sized piece
- Tomatoes – 2-3
- Low salt bouillon cubes – 2
- Coconut Milk – 1 can
- Garlic – 1 clove (optional)
- Curry powder – 4 teaspoons
- Mustard Seed Powder – 1 teaspoon
- Lemon Grass powder – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Salt – to taste
- Olive Oil
You can replace the tomatoes with 1 heaped tablespoon of tomato puree as well. You can serve with Garlic naans or rice.
- First peel the pumpkin, slice it in two and remove the seeds. Then cut the pumpkin into small bite sized pieces. Put the pieces in a bowl and set aside. Then cut the onion, the ginger, the tomatoes and the carrots. I always slice my veggies pretty small, but you can also use bigger chunks if you prefer that.
- Now heat some oil in a wok and heat the onion and ginger. When the onion is translucent add the carrots and the tomatoes. Bake for a minute or so and then add the pumpkin. Followed by the coconut milk, a cup or so of water and the two bouillon cubes.
- Combine the spices (curry power, mustard seeds, lemon grass and cumin) in a small bowl and then add that to the curry. Stir well. Let it cook for about 15 minutes now.
- Once the curry has cooked for 15 minutes start preparing the rice or baking the naans if serving with that.
- Once everything’s done you can serve dinner 🙂