Indian Spiced Pumpkin Recipes
INDIAN-SPICED PUMPKIN
Give sweet, roasted pumpkin an extra kick of flavor with fennel and cumin seeds, red-pepper flakes, and maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Scrape out flesh from roasted pumpkin.
- In a skillet over medium heat, warm olive oil. Add fennel, cumin, and red-pepper flakes. Cook until fragrant, about 1 minute. Add pumpkin and maple syrup. Cook for 1 minute, mashing to combine. Add butter and stir. Serve immediately.
Nutrition Facts : Calories 122 g, Cholesterol 8 g, Fat 2 g, Fiber 2 g, Protein 2 g, Sodium 4 g
INDIAN LAMB WITH SPICED PUMPKIN PICKLE
A spicy new way to serve up lamb, with a pickle that makes a delicious accompaniment to Indian dishes
Provided by James Martin
Categories Dinner, Main course
Time 2h25m
Yield Serves 4, plus a spare jar of pickle
Number Of Ingredients 18
Steps:
- To make the pickle, cook the squash in boiling water for 6-10 mins until just tender but not falling apart. Drain gently.
- Heat the oil in a pan and fry the onions, ginger and chilli for 10-12 mins until soft. Add the mustard seeds, ground coriander and turmeric for 1 min. Stir in the cornflour, then the sugar, then gradually stir in the vinegar. Simmer for 6-8 mins until thickened. Gently stir in the squash until just hot, then divide between 2 hot, sterilised jars and cover. Cool completely. The pickle can be eaten straight away or left in the fridge, unopened, for up to 1 month.
- Put the lamb into a dish. Mix together the yogurt, ground coriander, turmeric, nearly all the chopped coriander, the lemon zest and juice and marinate for 1 hr or up to 1 day.
- Griddle or pan-fry the lamb for 1-2 mins on each side until cooked to your liking, then scatter over the remaining coriander and eat with spoonfuls of pickle and naan.
Nutrition Facts : Calories 590 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium
EASY INDIAN-STYLE PUMPKIN CURRY
This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.
Provided by Asha N Basu
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
- Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
- Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
- Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g
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