Bowl with curry, pumpkin and sour cream on top

Pakistani pumpkin and green pea curry

This curry makes use of pumpkins, which are so full of flavour as well as frozen peas. Using fresh herbs and spices adds to the flavour.

Ingredients:
•    1kg pumpkin, chopped into small pieces
•    1 medium onion, chopped
•    Extra virgin olive oil
•    200grams green peas
•    1 tablespoon ground ginger
•    1 tablespoon ground garlic
•    1 fresh red chilli pepper, chopped
•    ½ teaspoon cumin seeds
•    Salt & pepper
•    Fresh coriander for garnish
•    Single cream (optional)

Method:
1.    Add oil to a pan on medium heat. Add cumin seeds and fry for 40 seconds, then add chopped onions, fresh red chilli pepper, garlic, ginger, salt, pepper, red chilli powder (if using) and cook for 4 minutes.
2.    Add the pumpkin, a little bit of water (or single cream if you prefer). Stir, cover and leave for 5 minutes. Keep stirring from time to time until the pumpkin is nice and tender.
3.    Add the peas and cook for 8-10 minutes. Garnish with fresh chopped green coriander and serve with naan bread or rice.

Recipe created for Hubbub for their #EatYourPumpkin campaign