We'd picked up some little pots of Mrs Shah's Curry Mix at this year's North West Food Lovers Festival to help us make some lazy curries for days like today.
We liked the Mrs Shah's very much although we came to regret our decision to confidently go for 'Hot' straight away despite being warned by (who I presume was) Mr Shah that it was very hot. The curry was indeed rather hot, so much so that Bailey had to give up on his halfway through and I had to dilute mine with yogurt.
Despite the heat, I loved our Pumpkin Curry, which allowed us to enjoy a bit of seasonal Hallowe'en fun and we thought that pumpkin actually made a surprisingly excellent curry ingredient! Happy Hallowe'en!
2 cloves smoked garlic
The flesh of a pumpkin
1 pot of Mrs Shah's Curry Mix (or a blend of spices of your choice)
2 tbsp tomato purée
A handful of coriander
Start by cutting the onions into chunks and adding to a large pan over a medium heat. Fry for a few minutes while finely chopping the garlic. Add to the pan.
Cut the peppers into strips and add to the pan to fry for a few minutes.
Chop the pumpkin into chunks and cover the pan to allow all the veg to soften and the pumpkin to a go a little liquid as this will form the sauce.
When the pumpkin has softened, add the spices to the pan and stir well. Add the tomato purée. Turn the heat down on the curry and allow to simmer gently with the lid on for a while. Check regularly and stir well each time.
When all the veg is lovely and soft and a sauce has formed, turn the heat up again to thicken up the sauce while you cook your rice - I made turmeric rice.