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Pumpkin and Zucchini Curry

This vegetarian curry shows how easy it is to introduce native spices to your home cooking by using Outback Pride tanami fire where you might otherwise use regular chilli blends. The chilli is there, but the additional elements of mountain pepper and tanami apple add a little extra something to the flavour.


1 tbsp extra virgin olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp ground cloves
1 tsp ground coriander
3 large cloves garlic, crushed
1 tbsp grated ginger
1 tsp Outback Pride Tanami Fire
1 red onion, finely chopped
1/4 small pumpkin, chopped into 2cm squares
2 large zucchini, cubed
1 cup chicken stock
1 tin tomatoes
1 tsp salt, or to taste
Sour cream or natural yogurt, to serve
Cooked basmati rice, to serve

Step One

Blend all the spices, garlic, onion and and ginger into a paste or grind it up with a mortar and pestle. Heat the oil in a large saucepan over medium-high heat and add the paste, saute for 2-3 minutes.

Step Two 

Add the diced pumpkin to the spice mix, along with the chicken stock and tin of tomatoes. Bring to the boil and then reduce heat, cover and simmer for 15 minutes.

Step Three

Add the zucchini and simmer the curry for another 10 minutes or so, uncovered. Add the salt, taste and season further as required. Serve over rice with sour cream or natural yogurt.

Serves 4

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