Ingredients
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1 Medium PumpkinPeeled and chopped into 2cm chunk
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2 Small, chopped Onion
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2 cloves of Garlic
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Big thumb-sized piece of Fresh Ginger
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1 small tub/70g Korma Paste
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400ml Vegetable Stock
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0.5 Tsp Caster Sugar
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Small Handful, chopped Almonds
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5 Tbsp Fresh Natural Yogurt
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Small bunch, chopped Fresh Coriander
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To Serve
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1 Sliced Scallions
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1 Sliced Red Chilli
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2 Nan
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Enough White RIce
Directions
This Pumpkin Korma is a delicious and healthy ‘alternative’ use to Pumpkins this Halloween season.
It’s around this time of year when Scouters around the world ask strangers to vote on “Which carved pumpkin is the best?” on Social Media. Carved pumpkins have their place but to me, there is so much food wastage going on. Ginormous pumpkins which could feed 10 people are generally ending up in the bin. Again, not against carving pumpkins but towards the end of spooky period, you will start to see them piled up in supermarkets, reduced and destined for the dump. Try to buy and use these ones!
Why not make use of these great vegetables for a few cheap and seasonal scouting meals? So many groups worry about budgeting and feeding their Scout Groups economically, while maintaining balanced and healthy diets.
This Pumpkin Korma curry is super tasty, mildly spiced so that everyone can approach it and with a touch of sweetness, it’s perfect for a younger palate. If you buy the pumpkins at the right time, it’s cheap too!
When choosing a pumpkin for eating, you should realise that there are different types. The one I chose today was a “culinary” pumpkin. Any of the really big ones have been cultivated for size so they might not be as flavourful. They are still completely edible though and with the korma curry sauce, will make a delicious campfire dinner. I’ve kept this Pumpkin Korma vegetarian but if you want, a chicken stock will work well with it too instead of a vegetable stock.
Serve your Pumpkin Korma with fluffy white rice and nan bread. I also threw in a selection of toppings; extra coriander, sliced red chilli, sliced scallions and some chopped almonds.
Tip – if you do end up buying a couple of reduced pumpkins in the supermarket to save them from the compost bin, you can chop, roast and freeze them. Defrost them when needed to make pumpkin soups, curries and pastas. It’s also really easy to toast the pumpkin seeds. Wash, dry, wrap in foil with a little oil and roast in the fire for around 7-10 minutes. Shake them often and sprinkle with salt for a tasty, free snack.
Steps
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1
Done
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Establish a good bed of embers. Not flames for this recipe so you have a more even cooking temperature. Rub the underside of your pan with washing up liquid to make it easier to clean. |
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2
Done
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Get the pan on the heat and add a few tablespoons of vegetable oil. Fry the onions for around 5 minutes. While they're frying, grate the ginger into a pestle and mortar and mash with garlic. When the onions are turning translucent, add the ginger and garlic paste with a couple of tablespoons of water and continue to fry for around 2 minutes. Then add the korma paste and stir through until it starts to get really fragrant. |
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3
Done
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Next add the pumpkin, stock, most of the almonds and sugar and give it a good stir. Cover and cook for around 20-30 minutes. Keep tending to the fire during this time. You want a gentle simmer, not a violent boil. You'll know its ready when the pumpkin is soft but not falling apart. It shouldn't be mushy. This is a good time to cook the rice and get the nans ready. |
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4
Done
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When you're happy with how the pumpkin is cooked, get it off the heat and stir in the yogurt and half the chopped coriander. Top with the reserved coriander and chopped almonds. |
