For my next one day retreat on November 21st in Notting Hill I am looking forward to cooking this Autumn favourite. Take a look at my website www.elisawilliamsyoga.com/#!/one-day-retreats for more details of this and other yoga holidays and classes in London, Kerala and Turkey.
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