Pumpkin and parsnip curry
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: saute side gluten-free nut-free vegetarian vegan pumpkin onion tomatoes parsnip Indian Fijian
Ingredients (Serves 4)
- 1 pound / 450 g seeded, peeled, and diced pumpkin (see Note below)
- 4 ounces / 113 g scrubbed, peeled, and chopped parsnip
- 8 ounces / 225 g sweet or red onion, finely chopped
- 1 tablespoon / 15 ml extra-virgin olive oil
- 1/2 teaspoon / 2.5 ml cumin seeds
- 1/2 teaspoon / 2.5 ml mustard seeds
- 1/4 teaspoon / 1.25 ml fenugreek seeds
- 6 curry leaves
- 3 cloves garlic, minced
- 1/2 teaspoon / 2.5 ml turmeric
- 1 teaspoon / 5 ml curry powder
- 1 small red chili pepper OR a pinch dried hot red-pepper flakes
- 1/4 teaspoon / 1.25 ml fine sea salt + to taste
- 3/4 cup / 175 ml slow-roasted heirloom tomatoes OR strained roasted tomatoes OR strained tomatoes
- 2 tablespoon minced fresh parsley leaves (the original recipe has cilantro)
Note: the winter luxury pie pumpkin can be easily peeled using a potato peeler. First cut 1/4 inch / 6 mm slices, then cut each slice in half lengthwise and finally dice the resulting sticks. To ensure even cooking, keep the size consistent. Cut the parsnip into smaller pieces, so they will take the same amount of time to cook as the pumpkin.
In a deep sauté pan, warm up the olive oil over medium heat. Add the onion and stir. Turn down the heat to medium-low. Add the seeds and the curry leaves and stir. Cook for 2 minutes, stirring.
Add the garlic, turmeric and curry powder and cook, stirring, for a couple of minutes longer.
Add the pumpkin, parsnip, pepper and 1/4 teaspoon / 1.25 ml sea salt. Stir well, cover and cook on gentle heat for 7 minutes, stirring every now and then.
Add the tomatoes and stir well. Continue cooking, stirring every now and then, for about 20 minutes or until the pumpkin is quite soft and the parsnip is cooked (maintaining a touch of crispness and providing a nice contrast).
Adjust salt, sprinkle the parsley on the surface, give a final stir and serve.