Curried Pumpkin Puree
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.
Ingredients
Serves: 4
- 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
Directions
Preparation:20min ›
Cook:35min ›
Ready in:55min
- 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.
ingredient note
If you're using whole fenugreek seeds, grind them in a spice mill (a coffee grinder reserved for spices works well).
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Reviews and Ratings
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Reviews in English (1)
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