Keralan Pumpkin Erissery Inspired Curry
with Butternut Squash, Spinach and Toasted Coconut Tadka
Pumpkin erissery, a Keralan curry, is a comforting South Indian dish traditionally made with tender pumpkin simmered in a spiced coconut base. This version takes inspiration from the classic by using butternut squash instead and is finished with a fragrant coconut tadka. Tadka refers to the tempering of spices fried in oil, which adds a toasty, aromatic crunch that brings this veggie-packed curry to life.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Butternut Squash
150 grams
Basmati Rice
30 grams
Desiccated Coconut
1 sachet(s)
Mustard Seeds
(Contains: Mustard)
1 sachet(s)
White Cumin Seeds
1 sachet(s)
Curry Powder Mix
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
1 sachet(s)
Ground Turmeric
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
15 grams
Butter
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a large saucepan on medium-high heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.
Once toasted, transfer the desiccated coconut to a bowl. Return the pan to medium-high heat with a drizzle of oil.
Once hot, add the mustard seeds. Stir-fry until starting to pop, 1-2 mins.
Once fragrant, remove from the heat and stir in the toasted coconut and butter (see pantry for amount) until melted, 1 min more - this is your coconut tadka. Transfer to the bowl used for the coconut and set aside.
Return the (now empty pan) to medium-high heat with a drizzle of oil.
Once hot, add the cumin seeds and curry powder. Stir-fry until fragrant, 1 min.
Next, add the coconut milk, vegetable stock paste, turmeric, lentils and their liquid, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper and bring to the boil.
Once boiling, lower the heat and simmer until thickened, 5-6 mins.
Once the butternut has finished roasting, carefully mash half the butternut chunks with the back of a fork.
Stir the mashed and roasted butternut chunks through the lentils along with the spinach and half the coconut tadka. Simmer until the spinach is wilted and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed.
When everything's ready, share the rice and pumpkin erissery style curry between your serving bowls.
Sprinkle over the remaining coconut tadka to finish.
