This recipe has an exotic flavour thanks to a simple seasoning of fenugreek seeds and turmeric, two magic spices. Fenugreek seeds have a distinctive aroma reminiscent of curry. For variety, you could substitute orange sweet potato, carrot or parsnip for the pumpkin.
Patsy Jamieson, Diane Temple
1 tablespoon canola oil
2 medium onions, chopped
2 teaspoons ground fenugreek seeds (see Note)
1/2 teaspoon turmeric
pinch of cayenne pepper
600 g peeled butternut pumpkin, cut into 4-cm chunks
1 cup water
2 teaspoons lemon juice
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Heat the oil in a heavy-based saucepan over medium heat.
Add the onions and cook, stirring often, until softened but not coloured, 2 to 3 minutes. Add the fenugreek seeds, turmeric and cayenne. Stir for a few seconds until fragrant. Add the pumpkin and water. Stir to coat. Return to a simmer, then cook, covered, over medium-low heat until the pumpkin is very tender, 25 to 30 minutes. (Add a little additional water, if necessary.)
Mash the pumpkin coarsely with a potato masher. Stir in the lemon juice.
If you're using whole fenugreek seeds, grind them in a spice mill (a coffee grinder reserved for spices works well).
This is amazingly good. The only thing I added extra was water and mustard seeds (or maybe caraway, not sure lol) and a little sea salt but not much. So tasty - we'll be making it again and passing this recipe on. - 02 Dec 2010