Very Veggie: Pumpkin Curry Masala

There are several curry recipes in the I <3 Groente book by Janneke Vreugdenhill. I guess if you have been here longer that you know that I love to try different curry recipes. This pumpkin curry is very sweet and not spicy at all. It would be the perfect curry to serve to children. I had a translation problem though, because the spice used here is kerrie, which translates as curry, but the curry powder we have here is different from out kerrie powder. This curry is a Dutch version of the original Indian curries. A kerrie mixture should have at least the following spices: ginger, cardamom, coriander, cloves, cumin, tumeric and caraway,
But if you can't find that, look for a more yellow curry powder for this recipe. That being said, I made some small adjustments myself, because I couldn't find the specified kerrie masala mixture myself. But I loved the result.

Pumpkin Curry Masala (serves 3)
- 2 tbsp oil
- 2 spring onions, chopped
- 2 cloves of garlic, chopped
- 3 cm of fresh ginger, chopped
- 2 tsp kerrie masala (or 1 tsp kerrie powder and 1 tsp garam masala)
- 1 flesh tomato, cubed
- 500 pumpkin of butternut, cubed
- 1 can (400 ml) coconut milk
- juice from 0.5 to 1 lime
- dark soy sauce
- handful of unsalted cashew nuts, roasted
- handful of fresh parsley or cilantro, chopped
- salt and pepper

Heat oil in a pan, and bake onions, ginger and garlic softly. Add kerrie powder and tomato, and bake for a short while more. Add pumpkin and coconut milk and let it simmer for about 15-20 minutes until the pumpkin is done. Taste the curry and add lime juice, a  few drops of soy sauce, salt and pepper to taste.
Add cashews and parsley/cilantro before serving.

Serve with rice or quinoa, like the book suggested. But you can also serve it with naan, or with roti pancakes like we did this time. They are great for mopping up the leftover sauce.

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