This lamb and pumpkin curry is so delicious and costs just £1 per portion!

I love this time of year as I can put my heating on and wear my onesie with pride. Also the orange , rust and yellow veg graces the vegetable section in the shops and it often goes into the reduced section as most people don’t have a Scooby what to do with it !!

Heaps of pumpkins are in most shop entrances at the moment and my current favourite past time is watching people trip over the stray ones ( I am going to a bad place !).

I picked up a medium sized pumpkin in Lidl this week for 75p with the intention of making something tummy warming and soul smiling so I hope that you like this recipe.

You will need ….

1 packet of lamb mince

1 pumpkin

1 onion diced finely

2 TBS Garam Masala

5 Cardamom pods

2 tsp chilli powder

1 TBS minced garlic & Ginger

2 TBS coriander powder

1 tsp Turmeric

3/4 pint of chicken stock

1 tsp salt

2 TBS tomato paste

Coriander for Garnish

4 cups of rice

2 tsp mustard seeds

half a cup of  desiccated coconut

To prepare the pumpkin isn’t as bad as people think, get a good knife and cut the top of, inside you will be greeted by a an unattractive site, so get a spoon and start separating the slimy string and seeds away from the edges and start scooping it out into a bowl.

If you are going to use this pumpkin as a scary head then you can thin out the middle and cut away slithers, so that you still have the outer shell. The flesh will be hard and then you should dice this into little chunks.

In a large pan put in a dollop of coconut oil and let this heat up, Add the onion and cardamom pods and cook this for around three minutes.

Add the garlic and ginger and fry for a further minute and then add the garam Masala, turmeric and coriander powder.

Cook this for around two minutes, stirring as you cook and then add the mince, fry this until it is brown,  add the pumpkin, tomato paste and stock, give it a good stir and turn the heat down to a gentle flame and cook for around thirty minutes.

I cooked the rice with the mustard seeds, salt and coconut and left the lid on the rice for 10 minutes after it finished cooking.

I also added a side of tomatoes, red onion and coriander mixed with a pinch of salt and a squeeze of lime and some plain yogurt with mixed in dried mint, a tsp of sugar and salt.

Add the finely chopped Coriander to garnish the dish and enjoy !.

I hope you agree with me that the pumpkin shouldn’t be thrown away, as it is bloody gorgeous .

Kelly x

Why not try this other tasty pumpkin recipe?