I recently wrote a post where I was getting verrrry excited for Autumn and everything cosy, delicious and colourful that it brings. Now that we are moving further into this season I have another very Autumnal themed post – Yay! I was recently contacted by the lovely team behind Tilda and they challenged me to put together a curry recipe to celebrate National Curry Week which runs from 10th – 17th October. I decided to make my curry as seasonal as possible and so a Pumpkin Curry seemed like the obvious option. Despite being mainly recognised for its connotations with Halloween, it is the ultimate Autumnal vegetable. The pumpkin’s gorgeous burnt orange colour and a sweet but earthy flavour are perfect for cooking with and so delicious!
When I was putting together this recipe I couldn’t believe how tough the pumpkin was to cut through! It was quite a task but so worth it as the outcome was absolutely delicious. I used mange-tout, baby sweet corn, tomatoes, coconut milk, chilli powder, ginger and lime in this recipe along with a few more bits and pieces and they worked together so well. The sweeter flavours of the vegetables blended beautifully with the coconut, coriander and ginger and the chilli gave it a nice edge. I paired the curry with Tilda’s Brown Basmati, Quinoa, Pumpkin and Sunflower Seeds rice and it worked so well. I was a little worried that it would be pumpkin over kill but the flavour in this rice pack is very subtle and it actually tastes quite nutty which I loved.
I didn’t even realise that this pumpkin curry recipe was vegetarian until I had made it so it is perfect if you are a veggie! I think overall though as well as being a delicious and heart warming dish perfect for October, it is also really very healthy which is always a plus. It is packed with vegetables and the Quinoa, Pumpkin and Sunflower Seed rice is so nutritious.