For the roasted pumpkin:
750g pumpkin, we used Crown Prince Pumpkin (peeled and sliced into 2cm crescent-shaped wedges)
2 tablespoons sunflower oil
1 tablespoon cumin seeds
Salt & pepper
For the curry:
1 onion (chopped)
20g fresh ginger (peeled and roughly chopped)
2 fat garlic cloves (peeled and roughly chopped)
1 or 2 red chillies (chopped, taste the chilli and deseed if very hot)
2 tablespoons sunflower oil
1 tablespoon garam masala
½ teaspoon turmeric
1 teaspoon cinnamon
300g waxy potatoes (chopped into bitesize chunks)
1 tin chickpeas (280g drained weight, drained and rinsed)
2 tablespoons Mrs Bridges Ginger and Chilli Chutney
400ml coconut milk
200g courgettes (chopped into bitesize chunks)
150g cherry tomatoes
Juice of ½ lime
10g fresh coriander, roughly chopped coriander
For the rice:
400g basmati rice
10 cardamom pods
Salt and white pepper
Follow The Recipe
Preheat the oven to 200° Celsius.
Put the wedges of pumpkin on a large baking tray make sure they are spaced out so they can crisp up a bit, use two trays if you need to. Drizzle over the oil, sprinkle on the cumin seeds and season with salt and pepper. Mix well. Put the pumpkin in the oven and roast for 20-25 minutes, until a little bit charred around the edge but still firm.
Put the onion, ginger, garlic and red chilli in a food processor and blend to a paste. Alternatively, put the ingredients in a mortar and pestle and crush to a paste. Heat the oil in a large pan and fry the paste for a couple of minutes with ½ teaspoon salt. Add the rest of the spices and a good grind of black pepper and cook for another minute. Then add Mrs Bridges Ginger & Chilli Chutney and stir in the chickpeas and the potatoes until coated in the spices and the paste. Add the coconut milk and water. Bring to the boil and simmer for 15 minutes. Then add the courgettes and cherry tomatoes and cook for another 5 minutes.
While the curry is cooking prepare the rice. Wash the rice under cold running water, until the water running off is almost clear. Make sure the rice is strained well and put it in a large saucepan. Add the crushed cardamom pods and water and bring to the boil uncovered over medium-high heat. Once boiling put on a tight-fitting lid (you don’t want the steam to escape) and turn the heat down to very low. Cook for 15 minutes. Turn off the heat and allow to sit and steam for another 5 minutes.
When you uncover the rice, it should be cooked and fluffy and all the water will have been absorbed. Stir in the butter, it will melt with the heat of the rice. Season with salt and white pepper.
Finally, carefully add the roasted pumpkin into the curry, trying to keep the wedges whole while still coating them in the curry sauce. Bring to a simmer to reheat the pumpkin. Taste to check the seasoning and add more salt if required. Add the lime juice and sprinkle with the chopped coriander just before serving. Serve with the fluffy cardamom rice and a dollop more Mrs Bridges Ginger & Chilli Chutney.