Pumpkin & Pecan Rogan Josh Style Curry

A feast for the senses, Pumpkin loves nothing better than spice. This cooks happily in a slow cooker to release the aromatics. I prefer mine on the hob to have that all important sizzle of oil, but this is personal preference.

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rogan josh, pumpkin recipes, fall food, vegan curry, vegan pumpkin recipes

Yield: 4

Author: Suze Morrison

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Pumpkin & Pecan Rogan Josh Style Curry

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

A feast for the senses, Pumpkin loves nothing better than spice. This cooks happily in a slow cooker to release the aromatics. I prefer mine on the hob to have that all important sizzle of oil, but this is personal preference.

Ingredients

Spice Mix

• 1tsp Fennel Seeds
• 1tsp Cumin Seeds
• 3tsp Ground Coriander
• ½ tsp Ground Turmeric
• ½ tsp Garam Masala
• 2tsp Paprika
• 1 tsp Chilli Powder

Onion & Garlic Paste

• 1 Onion, chopped
• 5 Cloves Garlic, chopped
• 4cm Ginger, peeled & chopped

Curry

• 4tbsp Rapeseed Oil or Ghee
• 700g Pumpkin or Squash, peeled and cut into 2 cm cubes
• 2 Red Peppers, finely sliced
• 50g Green Tomatoes, chopped
• 4 Cardamom Pods
• 8 Cloves
• 3 Cinnamon Sticks
• 1 Can Tomatoes
• 1 tbsp Tomato Paste
• 2 tbsp Plant Based Yogurt
• 100g Pecans, lightly roasted
• Salt
• Rice & Roti to serve

Instructions

1. Add the onion, garlic and ginger to a pestle & mortar or food processor and blitz to a paste.
2. Heat a small dry frying pan over a medium heat and toast the fennel & cumin seeds. Grind to a powder in a spice grinder and mix with the remaining ground spices.
3. Add the oil to a large pan, or the base of your slow cooker and set to sauté mode. Alternatively heat over a medium high heat.
4. Add the Cardamom, cloves and cinnamon and cook for 1 minute. Add the onion paste and cook for 2-3 minutes until smelling fragrant and less raw.
5. Add the spice mix and cook for a further 2 minutes before adding the tomato paste. Cook 30 seconds more then add the chopped tomatoes.
6. Add the Pumpkin, Red pepper, Green Tomatoes and 100ml Water. Turn the heat to medium low and simmer for 30-40 minutes. Alternatively slow cook on low for 4 hours.
7. Check the Pumpkin is tender and taste. Adjust the seasoning with salt.
8. Stir through the pecans and yogurt, taste again and serve in 4 bowls with plenty of rice and roti.

https://gourmetglow.co.uk/recipes/pumpkin-pecan-rogan-josh