Spicy Goan Pumpkin Curry Recipe

1. In a pot, combine the yellow lentils with 4 cups of water. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally, until the lentils are soft and mushy. Add more water as needed.

2. Heat a small dry pan over medium heat. Add the cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, cloves, cardamom, and cinnamon stick. Toast for 1–2 minutes, stirring constantly, until fragrant. Transfer the toasted spices to a spice grinder or mortar and pestle. Grind into a fine powder.Mix the ground spices with 2 tsp sugar and 1 tsp salt. Set aside.

3. Cook the Pumpkin in the oven for 20 minutes at 190c. Add the diced pumpkin into a gladd oven dish and brush with ghee. Sprinkle 1 tbsp of the Vindaloo spice paste over the pumpkin, stirring well to coat. Roast until lightly golden, until the pumpkin is tender but not mushy. Remove from heat and set aside.

4. In the pan, heat the remaining 2 tsp of ghee or coconut oil. Add the sliced leek and sauté for 3–4 minutes until softened. Add the grated ginger and optional green chili, stirring for 1 minute until aromatic. Add the chopped tomatoes and cook for 5 minutes until they break down into a sauce.

5. Add the cooked lentils and pumpkin to the pan with the tomato base. Stir to combine. Add the pumpkin in gravy to an oven dish for 10 minutes at 190c.

6. Garnish with fresh cilantro if desired. Serve hot with rice or quinoa , flatbread, or as is for a comforting, warming meal.