Monday, 2 November 2015

AUTUMN PUMPKIN PASANDA

For my next one day retreat on November 21st in Notting Hill I am looking forward to cooking this Autumn favourite. Take a look at my website www.elisawilliamsyoga.com/#!/one-day-retreats for more details of this and other yoga holidays and classes  in London, Kerala and Turkey.




Ingredients

  • large pumpkin (diced and oven roasted with garlic, salt and pepper)
  • 500g okra
  • fresh ginger (chopped)
  • garlic cloves (chopped)
  • red chilies (fresh, deseeded chopped)
  • 500g plain yogurt
  • 1 can coconut milk
  • large knob of butter
  • 2 large red onions (chopped)
  • large garlic (crushed)
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 2 tsps ground coriander
  • 1/2 tsp ground nutmeg
  • 1/2 tsp chili powder
  • 1 tsp salt/pepper to taste
  • 4tbsps ground almonds
  • 4 tbsps sliced almonds

  • 1 tsp garam masala
  • 1/2 tsp paprika
  • 1 bunch chopped fresh coriander
  • 300ml single cream
  • METHOD
  • Peel, de-seed and chop pumpkin in to bit size chunks
  • Roast in a hot oven until sizzling and beginning to brown but not cooked through
  • In a blender blitz chillies, garlic, ginger and yogurt until a smooth paste 
  • Heat butter in a heavy based pan and fry red onions and okra until they begin to brown on the edges. 
  • Add tumeric, cumin, grated nutmeg and chilli powder and fry for 2 minutes.
  • Add to roasted pumpkin
  • Then add the yogurt mixture stirring continuously add salt and black pepper to taste and can of coconut milk . Cover and simmer slowly for 40 - 60 minutes.
  • Finally add cream, stir in ground almonds garam masala and cook slowly for 4 more minutes
  • To serve sprinkle with sliced almonds paprika and stir in chopped fresh coriander