Roasted pumpkin curry

A cup of cubed pumpkin contains almost twice the recommended daily intake of vitamin A, which promotes good vision, especially in dim light, according to the National Institutes of Health. Pumpkin is rich in beta-carotene and other antioxidants with cancer protective properties, and its fiber content protects the heart.

The following recipe is inspired by the Ethiopian kitchen - an adapted version of the pumpkin wat/wot using their combination of spices called "berebere" like we have garam masala.

Ingredients:

Pumpkin, cleaned and cut into 1 inch cubes          - 3 cups

Onions            -3 peeled and sliced thin

Tomatoes       - 2 big

Capsicum      - 2 medium size

Oil       - 2 tbsps

Milk     - 2 cups

Cinnamon powder

Clove powder,

Ginger powder

Nutmeg powder

Coriander powder,

Black pepper powder,

Pinch of turmeric powder and

Red chilli powder,

Fenugreek powder,

Garlic powder, if available

Sugar to taste

Salt to taste

Method:

-          Mix the cubed pumpkin pieces with some oil and salt, put them in a pan. Keep a small vessel of water in the center of the pan and bake it at 250 degrees for 30 to 40 minutes.

-          Put the tomatoes cut into half also inside the oven in another vessel. They will be roasted in about 20 minutes.

-          Meanwhile, roast the capsicums over open flame, remove the skin and cut into pieces

-          Take the roasted tomatoes, peel off the skin and grind them with the capsicum pieces into a smooth paste.

-    Dry roast sliced onions for about 20 minutes.

-          Add all the spices to the dry roasted onion, stir for about a minute.

-          Add oil to the onions and spices; allow the oil to process this for a while.

-          Now add the tomato capsicum paste, milk, salt and sugar, let it simmer for about 5 minutes

-          Add pumpkins (roasted) and allow to simmer for about 20 minutes

-          Serve with rice or chapatis

Courtesy; Anisha Goel