Pumpkin, Sweet Potato & Coriander Curry

Chef Ankur shares a new recipe which brings back childhood memories: “When we were kids on weekends we used to walk uphill to a temple through a forest, and after walking down we used to go the banks of river Ganges and spend the afternoon. On the way home dad would take us to this small Indian pastry shop for this curry and fried bread. Total soul food and after so many years I think I’ve cracked this recipe and would like to share with everyone”


Ingredients: (Serves 4)
100 gm Sweet Potato (diced)
100 gm Pumpkin (Peeled & diced)
1 small red onion (chopped)
1 small green courgette (chopped)
1 x tablespoon caster sugar
Coriander leaves, finely chopped
2 fresh chillies
4 fresh tomatoes
1 tsp Cumin Seeds
1 tsp Fenugreek seeds
1 tsp Turmeric Powder
½ tsp chilli powder (optional)
2 bay leaves
1 tsp Asafoetida
3 cloves of Garlic
½ tbsp Ginger chopped
1 table spoon Mustard Oil
1 cup water
Salt & pepper

For Malabar Parotha: (Serves 6)
2 cup plain flour
1 tsp Sugar
Salt to taste
2 tbsp oil + 2 tsp oil


For Pumpkin Curry

Place a frying pan on a high heat with a little mustard oil. Once oil begins to smoke add fenugreek seeds, cumin seeds, bay leaves and fresh chillies. Once the spices start popping add asafoetida, ginger and garlic. Reduce heat slightly and cook until golden brown. Add onions, sweet potato, pumpkin, courgette and chopped tomatoes. Add turmeric powder, chilli powder, seasoning and sauté the vegetables, then add water. Once Vegetables are soft and well-cooked add roughly chopped coriander.

For Parotha

Firstly, take flour, sugar, salt and oil. Give a good mix, add water as required and start to knead firmly. Cover and rest for at least 15-20 minutes. Pinch a small ball sized dough and flatten it, roll the dough thinly. Now pull and stretch from sides making sure they are stretched as much as possible. Grease the parotha with oil, sprinkle flour over it, now start creating pleats by folding with the help of fingers. Stretch the pleated dough as much as possible. Begin to roll the pleated dough like a Swiss roll. Start pressing the ball into slightly thin circle with the help of greased palm. Take hot pan and place the rolled parotha. flip and roast both sides. then crush the parotha to form layers. finally, serve hot Malabar  parotha with your pumkin & sweet potato curry.

If you want curry without having to do the work then why not try one of Chef Ankur's home made sauces! Namoh Curry Sauces