But have you already dipped into Indian cuisine with this delicious pumpkin curry? Needed for 4 people: -an onion -1 kg ...

Add coconut milk, turmeric, remaining ¼ teaspoon curry powder, remaining teaspoon salt and two pieces of the roasted pumpkin for flavor. Simmer gently for 3 to 4 minutes, then turn off the heat.

Add rapeseed oil to the pan and for a few minutes gently fry the onions, cardamom, mustard seeds and lemongrass with the curry paste until softened. The smell will be fantastic. Add the pumpkin ...

This creamy vegan lentil curry is packed with protein and ready in just 30 minutes, meaning it's a great weeknight meal ...

Curry Everyday by Atul Kochhar is published by Bloomsbury Absolute, priced £26. Photography by Mike Cooper. Available now. Preheat the oven to 220°C/Fan 200°C/Gas 7. Put the pumpkin cubes on a ...

A truly simple and very tasty vegetable curry recipe from Shailesh Naidu, Executive Chef at Outrigger Fiji Beach Resort. Peel the pumpkin and cut into 2cm slices then into about 1cm dice.

For this curry, toss all the ingredients into the pot and leave to cook. It is the ultimate comfort dish for vegetarians.The slow-cooked vegetables and pulses combine with creamy coconut for a ...

To make the curry paste, dry-fry the peppercorns ... Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further ...