carrie’s pumpkin vindaloo

Egads the pumpkins are taking over the rainbow region – soon it will all be green pumpkin vines growing over trees and verges, footpaths, gardens and fences, laden with plump orange fruit.  Yes it is a very good year for pumpkins.  Carrie D, a.k.a. the cowboy’s sweetheart (check out her fabulous country music show, Saturdays 10 – 12 on bayfm), did belly in February 2010 and shared a favourite way with pumpkin.


¾ cup of red lentils
500g pumpkin roughly chopped
600g chicken pieces (optional)
1 medium white onion, chopped
4cm piece ginger, grated
2 cloves garlic, crushed
1tbs oil
¼ cup vindaloo curry paste
400g can coconut milk
2 handfuls spinach leaves

Other steamed vegetables can be substituted or added, including eggplant, beans, broccoli for a vegetarian version.

1/    Cook lentils in boiling ater until just tender.  Drain.
2/    Steam pumpkin until just tender.
3/    Combine chicken, onion, ginger and garlic and cook in oil for 5 mins.
4/    Stir curry paste into mix and cook until smells good.
5/    Add lentils, pumpkin, coconut milk and cook until sauce thickens and chicken is cooked through.   Don’t overcook so that pumpkins lose their form.
6/    Remove from heat and add spinach leaves and toss so that they wilt.
7/    Serve with rice, plain yogurt and sliced cucumbers.

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