Ingredients
- 1 large pumpkin (diced and oven roasted with garlic, salt and pepper)
- 500g okra
- 1 fresh ginger (chopped)
- 6 garlic cloves (chopped)
- 2 red chilies (fresh, deseeded chopped)
- 500g plain yogurt
- 1 can coconut milk
- 1 large knob of butter
- 2 large red onions (chopped)
- 1 large garlic (crushed)
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 2 tsps ground coriander
- 1/2 tsp ground nutmeg
- 1/2 tsp chili powder
- 1 tsp salt/pepper to taste
- 4tbsps ground almonds
- 4 tbsps sliced almonds
- 1 tsp garam masala
- 1/2 tsp paprika
- 1 bunch chopped fresh coriander
- 300ml single cream
- METHOD
- Peel, de-seed and chop pumpkin in to bit size chunks
- Roast in a hot oven until sizzling and beginning to brown but not cooked through
- In a blender blitz chillies, garlic, ginger and yogurt until a smooth paste
- Heat butter in a heavy based pan and fry red onions and okra until they begin to brown on the edges.
- Add tumeric, cumin, grated nutmeg and chilli powder and fry for 2 minutes.
- Add to roasted pumpkin
- Then add the yogurt mixture stirring continuously add salt and black pepper to taste and can of coconut milk . Cover and simmer slowly for 40 – 60 minutes.
- Finally add cream, stir in ground almonds garam masala and cook slowly for 4 more minutes
- To serve sprinkle with sliced almonds paprika and stir in chopped fresh coriander