Since it is pumpkin season in North America, I thought I would write a seasonal recipe, but with a tropical twist since I live near the equator now. The addition of plantain banana adds a sweet, unexpected surprise to the savoury flavours of this masala curry. For those who have never tried plantain: it is a starchy, dense banana with a texture similar to potato, and the flavour is more delicate than the other kind of banana.
This is an easy recipe and makes quite a lot!
- 2 cups pumpkin, cubed into 1cm chunks
- 1 plantain banana, chopped
- 1 small onion, chopped
- 1 carrot, chopped
- 1 Chinese eggpant, chopped
- 2 table spoons fresh ginger, chopped
- 1 teaspoon turmeric (fresh or dried)
- 1 teaspoon coriander seeds, crushed
- ½ teaspoon cumin seeds, crushed
- 1 teaspoon cinnamon
- 3 kaffir lime leaves (optional)
- 1 cup coconut milk
- 1 cup water
- salt to taste
- oil for frying
In a large pot, simmer onion, pumpkin, banana, carrot, and eggplant in a light drizzle of oil over medium heat until golden brown. This should take approximately 7-10 minutes. Add coconut milk, water and spices and simmer for an additional ten minutes, or until the pumpkin and carrot are tender.
Allow to cool for several minutes, and serve over steamed rice.
*Image courtesy Flickr creative commons.