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.’
Pumpkin and Prawn Curry
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Number of servings: 8
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
- 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.
- Add in the pumpkin, add the garlic and the dry chilies.
- Season and cook covered till the pumpkin is soft and well cooked.
- 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).
- 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.
- Turn off the heat.
- Garnish with a generous amount of fresh coriander.
- You can serve it with some roti, puri, rice or on it's own.
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.