A good warming curry is one of my favourite things to eat in cold weather. Being able to transform a bunch of everyday ingredients into a mouth-watering dish with a judicious use of spices feels like culinary wizardry.
One day, I am hoping to be able to visit India and get some curry making lessons from a master. For now, I have to rely on my general cooking knowledge, experience of eating various curries over the years and a method of trial and error. The spicing of this dish took me a few goes and I’m really pleased with the final result. It is super simple and quick to make and even though dry roasting and then grinding your own spices is preferable to using an already ground one, sometimes speed and convenience are more of a consideration. This pumpkin coconut curry has a bit of a kick (use less chilli if you don’t like hot food) which is nicely soothed by the cooling coconut sauce. It’s delicious with dry roasted cashews and fresh coriander leaves on top. As curries and stews tend to gain more flavour over time, make this dish a day ahead and I promise that you’ll have a sudden urge to lick your plate clean;).
