The recipe for this flavourful autumn curry was kindly supplied by Diane from Auckland in the Tui Summer Harvest recipe competition.
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 tablespoons vegetable oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 5 cm. root ginger, peeled & finely chopped
- 1 cup pumpkin, diced
- 1 cup tomato juice
- 1 long red chilli, seeded & finely diced
- 2 capsicum peppers (red, yellow), seeded & diced
- 1 cup corn kernals, sliced off the cob
- 1 tablespoon curry powder
- 1 cup green beans, sliced
- 1 tablespoon ground turmeric
- Salt & pepper to taste
To Serve: steamed rice, mango chutney, poppadoms
- Heat a large, heavy pan or wok. Toast the cumin & mustard seeds until they pop.
- Add oil and saute the chopped onion for a couple of minutes before adding garlic, ginger & diced pumpkin.
- Stir-fry for a few minutes.
- Add tomato juice. Bring to boiling point.
- Add chilli, peppers & corn.
- Sprinkle with curry powder.
- Lower heat to simmering point and cook for 5 minutes.
- Add diced capsicum & beans.
- Sprinkle with turmeric.
- Cook for a further 5 minutes.
- Taste & add salt & pepper as required.
- Serve with hot, cooked rice and condiments.
NOTE: This is a colourful, tasty dish which is very popular at our table. For non-vegans - a dish of raita (made with cucumber & thick yoghurt) is another nice accompaniment. For vegans - perhaps a salad of sliced tomatoes & cucumbers.