Spiced Pumpkin

When we first moved to New Zealand, our Fijian Indian friends shared this delightful pumpkin smash with us; I was SO hesitant to try it as it brought back memories of being force fed pumpkin as a child! This creation, however, was nothing like I had eaten before – it was mellow and spicy and hit all the right spots. It’s also really quick and easy to make – which is right up my alley!

When my lovely friend, Lucy from fresh2u gave us a wonderful box of organic veggies to try, the butternut and buttercup in there ended up like this!

INGREDIENTS / THE “PROPER” WAY

Diced pumpkin (any variety) – about 4 cups
(this was about half each of a butternut & buttercup)
Chopped Onion 1/2 cup
Garlic Cloves crushed 2 tbsp
Ginger 1 tsp
Crushed Fennel Seeds 1/2 tsp
Fenugreek leaves 1 tsp
Nigella Seeds 1/2 tsp
Coriander Powder 1/2 tsp
Cumin Powder 1/2 tsp
Garam Masala 1/2 tsp
Chilli Powder 1/4 tsp
Brown Sugar 1/2 tsp
Salt 1 tsp
Oil / a generous slug
Water 1/2 cup

METHOD

– In a heavy bottomed pan, heat the oil.
– When the oil is hot, add the chopped onions and garlic.
– Once the onions turn translucent, add the sugar & ginger and let caramelise.
– Stir occasionally (if you stir too often, the onions don’t sit on the hot surface long enough to caramelise and will actually take longer to cook!)
– Add the pumpkin, and the coriander powder, cumin powder, fennel powder, chilli powder and stir well to ensure all the pumpkin is well coated.
– Splash the water in, cover and cook for about ten minutes.
– Lift the lid to stir well, smashing and breaking up the pumpkin into a “rustic” consistency.
– Now, add the fenugreek leaves and nigella seeds and mix well.
– Sprinkle the garam masala on the top and leave covered till you serve.

INGREDIENTS / THE “EASY” WAY

Diced Pumpkin 4 cups
Chopped Onions 1/2 cup
“Meat Spice Blend” 2 tsps
Water 1/2 cup
Oil / a generous slug

METHOD

– Heat the oil in a heavy bottomed pan.
– Add the onions and cook till translucent.
– Add the pumpkin and the spice blend.
– Stir well to ensure it’s well coated.
– Splash the water on.
– Cover and cook for about ten minutes.
– Lift the lift and smash to a “rustic” consistency.
– Sprinkle some garam masala (if you have any on hand).

TO SERVE

We love this with a curry and roti.
It also makes for a fabulous spread on crackers, accompanied with a sharp blue cheese and in pita pockets with some rocket and haloumi cheese.
Throw a handful of chopped coriander – leaves, stalks and all on top before serving…. Makes it “pop” and we love coriander in our house! 😉