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Dr Rupy’s Pumpkin Curry with Pancakes and Coconut Chutney

This exclusive healthy curry recipe from Dr Rupy is packed full of seasonal pumpkin and is served with pancakes on the side.

From the book

Introduction

Pumpkin season is one of my favourites. These sweet high fibre ingredients are always making their way into my dishes. I tend to use them with the skins on the increase the fibre content, they’re also rich sources of carotenoids and look visually stunning on the plate. The rich diversity of spices and ingredients in this meal combine to deliver a wonderful experience for both your taste buds and your gut microbes. Helping them enjoy a rich diversity of ingredients is key to happy tummies which means a happy brain, happy skin and a happy mind.

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Ingredients

For the pumpkin masala:
2 tsp coconut oil
1 (180g) white onion, finely chopped
2 tsp black mustard seeds
2 tsp cumin seeds
12 curry leaves
½ tsp ground turmeric
300g pumpkin or butternut squash, skin on, deseeded and cut into 1.5cm cubes
1 large (300g) sweet potato , skin on, cut into 1.5cm cubes
1 x 400g can chickpeas, drained and rinsed
50g coconut cream
For the buckwheat pancakes:
150g buckwheat flour
1 tsp garam masala
1 tsp salt
2 tbsp coconut oil
For the coconut chutney:
50g freshly grated or desiccated coconut
grated zest and juice of 1 lime
½ tsp chilli flakes
20g coriander, finely chopped

Method

For the buckwheat pancakes, combine the buckwheat flour, garam masala and salt in a large mixing bowl. Pour in 400ml water and whisk until smooth. Leave to stand while you prepare the pumpkin masala.

For the pumpkin masala, heat the oil in a large sauté pan over medium-high heat. Add the onion and fry gently for 3 to 4 minutes or until softened. Add the mustard seeds, cumin seeds and curry leaves and fry for 1 minute until fragrant. Stir in the ground turmeric and a pinch of salt. Throw in the pumpkin and sweet potato pieces, tossing to coat in the oil and spices.

Add the chickpeas and coconut cream, then pour over 200ml water and cover with a lid. Cook gently for 20 minutes or until the vegetables are soft, then set aside and keep warm.

Meanwhile, make the coconut chutney by combining all the ingredients in a small bowl with salt and pepper to taste.

To cook the pancakes, heat a little coconut oil in a non-stick frying pan over a medium heat. Pour in a ladleful of the batter and swirl to coat the base of the pan in a thin, even layer.

Cook gently for 2 to 3 minutes on one side or until the edges are lacy, golden and crisp. You should see bubbles appear on the surface of the pancake. Flip the pancake and cook for a further 2 minutes on the other side. Repeat with the remaining batter and oil.

To serve, spoon the pumpkin masala on top of the pancakes and garnish with some of the coconut chutney.

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From the book: Dr Rupy Cooks: Healthy. Easy. Flavour

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