I really like pumpkins and squashes in all their bulbous, mottled, and warty varieties. They’re the defining vegetable of the autumn, a lot greater than only a Halloween novelty, and social beasts, too: their sweetness and density invite the corporate of nuts, seeds, spices and herbs. They’ll even maintain their very own in opposition to heavy hitters comparable to soy, miso or tamarind. Don’t neglect to order the seeds for roasting – a superb cook dinner’s deal with!
Pumpkin, lemongrass and lime leaf fritters with yoghurt dipping sauce (pictured above)
Crisp and fragrantly seasoned, these scrumptious fritters might be made with virtually any vegetable, so you possibly can nibble on them by way of the seasons. I take advantage of rice flour for additional crunch, however you would use an equal combination of cornflour and plain flour, too.
Prep 20 min
Prepare dinner 10 min
400g kabocha squash, grated
3 spring onions, finely chopped
1 heaped tsp grated ginger
1 heaped tsp finely chopped lemongrass
2 garlic cloves, peeled and finely chopped
2 lime leaves, finely chopped
1 purple chilli, finely chopped
1 giant handful finely chopped coriander
1 handful finely chopped Thai basil
1 tsp coriander seeds, toasted and crushed
1 tbsp soy sauce
100g rice flour
1 tsp baking powder
Impartial oil, for deep frying
For the dipping sauce
250g coconut yoghurt
1 lime, zested and juiced
1 inexperienced chilli, finely chopped
A big handful coriander leaves
1 tsp palm sugar or mild brown sugar
Sea salt, to style
To make the dipping sauce, roughly chop the coriander and blitz in a meals processor with a few tablespoons of water till you will have a tough paste. Add the remaining components and blitz once more. Scrape out right into a bowl and hold refrigerated till you’re able to serve.
To make the fritters, merely combine collectively all of the components till sticky – add a tablespoon or two of water to bind if wanted.
Warmth the oil in a big frying pan over a excessive flame. As soon as the oil is sizzling, flip down the warmth to medium and thoroughly drop in heaped tablespoons of the combination in batches, being cautious to not overcrowd the pan. Fry for a couple of minutes on both aspect, till crisp and golden, then use a slotted spoon to switch to a plate lined with kitchen towel. Serve sizzling with the dipping sauce and a glass of one thing.
Braised pumpkin with tamarind, cashew nuts and coconut
The sourness of the tamarind works notably nicely in opposition to the sweetness of the pumpkin right here. You would use any number of squash – from the large guys to smaller butternut or acorn squashes. It is a dry curry, so excellent to scoop up with dosas, puris or sizzling puffs of chapati.
Prep 15 min
Prepare dinner 30 min
1 tbsp coconut oil or rapeseed oil
1 tsp mustard seeds
1 pinch asafoetida
15 contemporary curry leaves
1 cinnamon sticok, damaged up into items
1 star anise
1 dried purple Kashmiri chilli, crumbled (elective)
30g grated ginger
1 lengthy purple chilli, finely chopped
200g tinned chopped tomatoes, roughly smashed
2 tbsp tamarind focus
1 tbsp jaggery or mild brown sugar
750g pumpkin, peeled and cubed
1 beneficiant handful cashew nuts, toasted
1 handful toasted desiccated coconut
Warmth the oil in a big pan. As quickly as it’s shimmering sizzling, scatter within the mustard seeds. Once they begin to pop and sputter, chase with the asafoetida and curry leaves. Fry briefly till aromatic, then flip down the warmth and add the cinnamon, star anise and dried chilli. Fry for 30 seconds earlier than including the ginger and chopped chilli, stir-frying till the ginger is aromatic and cooked. Pour within the tomatoes, tamarind and jaggery and cook dinner for 3 to 4 minutes, till the jaggery has dissolved.
Tumble within the pumpkin, season nicely with salt and stir, ensuring the pumpkin is nicely coated within the sauce. Cowl the pan and cook dinner for about 20 minutes on a low warmth, stirring often till the pumpkin is smooth. Add the cashews, cowl and cook dinner for one more 5 minutes. Lastly, scatter over the coconut and stir. Serve sizzling or at room temperature.