Pumpkin and Prawn Curry

Pumpkin and Prawn curry (1 of 1)

It’s Thanksgiving week in the U.S. and Christmas is on our doorstep so I’d like to share another pumpkin recipe. Yes I know I said I was done with pumpkin recipes for this year but I can’t help myself. This dish isn’t exactly the traditional Pumpkin Pie that we associate with Thanksgiving but at least I’m making it from pumpkin right? I have no wish to fly in the face of anybody’s tradition, in fact I am a big fan of creating memories and maintaining family traditions that will be handed on from generation to generation. Given that I am from the other side of the world from himself my family food traditions are often quite different to his. It’s not always easy to blend 2 contrasting traditions to pass on to our children to follow in, but it is important to try. I think it is very important that our children have a sense of where they come from, not only their Irish culture that they are steeped in but their Mauritian heritage that is so colourful and vibrant. I want my children to have the best of my childhood memories as their own treasured food and cultural experiences as memories when they are older too. I love the Bible verse Proverbs 22:6 ‘Train up a child in the way he should go, and when is old he will not depart from it.’

 If you feel brave enough to serve this Indian Pumpkin Curry with Prawn I assure you you won’t be disappointed. This could be your families best surprise and talking point of the day. Yes, it’s that good. In India this Pumpkin mash is known as a curry, a blend of spices cooked with soft golden pumpkin to make the delightful and sweet pumpkin mash. It’s almost as good as a pumpkin pie with all the spices carefully chosen. This kinda food it good to warm up the heart and body especially if the weather’s anything like it is here in Ireland. I reckon everybody is looking for soups and stews these days but I tell you this pumpkin and prawn curry is a heart warming food to serve the whole family, big people and small. I made some spelt and rye flat bread to go with this. It was a super healthy, nutritious bite. 
 

Pumpkin and Prawn Curry

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 46 calories

Fat 2 g

Carbs 3 g

Protein 4 g

8


Pumpkin and Prawn Curry

Ingredients

1 whole medium size pumpkin, peeled and chopped into 2 inches cube

200g frozen peeled and pre-cooked prawns

1 table spoon of coconut oil

1 tea spoon of whole cumin seeds

1/2 tea spoon of fenugreek seeds

1 white onion chopped finely

3 cloves of garlic crushed

2 dry chilies (optional)

1 table spoon of garam masala powder

Salt and pepper to taste

bunch of coriander as garnish

Instructions

  1. Heat oil in a saucepan, add the whole cumin and fenugreek seeds, let it pop for a second or 2 then add the chopped onions and cook till translucent.
  2. Add in the pumpkin, add the garlic and the dry chilies.
  3. Season and cook covered till the pumpkin is soft and well cooked.
  4. If it is sticking at the bottom of the pan add in about 1/4 cup of water. (This usually depends on how much water the vegetable is releasing).
  5. Use a potato masher to lightly mash the pumpkin. Add the garam masala and the frozen prawns. Cook in a low heat till prawns are thawed.
  6. Turn off the heat.
  7. Garnish with a generous amount of fresh coriander.
  8. You can serve it with some roti, puri, rice or on it's own.

Notes

This dish can also be cooked in a slow cooker or a pressure cooker.

Pumpkin and Prawn curry (1 of 1)-3

I made the original recipe which is vegetarian or even vegan, known as Kaddu Ki Sabzi, around 2 years ago when I just started blogging. I decided to recreate this recipe because I just like it so much. I needed to add a protein so it could be prepared as a main instead of just a side dish. As is so often the case I was working under the pressure of 2 toddlers and a screaming 11 month old having a tantrum. Dinner has to be made regardless and it turns out I work well under pressure. I was actually almost finished cooking this dish when the thought of adding the pre-cooked and peeled prawns that I had in the frizer. I’m glad I did, it was a hit. I used a whole pumpkin so we were eating this for 3 days. Even after 3 days though no one was tired of it.

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