Moroccan Pumpkin Curry for Sample Magazine17

Posted on March 11, 2013 by ChristieDinner Time, Gluten Free, Northern Rivers Stories, Vegan, Vegetarian

This article and recipe first appeared in the Autumn 2013 issue of Sample Magazine.

Pumpkins; entice with Moroccan spice

There isn’t a vegetable that screams Autumn more than pumpkin. At this time of year, the sheer variety and abundance of pumpkins at the farmers market, coupled with their silky smooth flesh, makes them a joy to work with in the kitchen.

Cooking with spices

The cooler evenings of Autumn call for meals that are comforting, but not too rich. That’s when I reach for my spice rack to inspire me and help avoid the temptation of fatty braising meats. After all, there are plenty of opportunities to stock up on calories over Winter with all the puddings on offer.

Curries are a great way to warm up, but are often enriched with cream, butter or coconut milk, depending on which corner of the globe they are from, and although this makes them delicious, it also adds lots of extra saturated fat.

Using a complex spice mix is the easiest way to add intense flavour while keeping the meal really healthy. Spices are actually a fantastic source of antioxidants and should make their way into everyone’s daily diet as a replacement for too much salt.

Moroccan at home

Ras el hanout is a spice blend from Morocco that combines up to 30 different spices and the exact recipe differs from village to village. Some households even guard their family blend with a thick cloak of secrecy!

Here I have put together a very simplified version so that beginners to Moroccan cuisine can have a red hot go at whipping this up with ease. In fact, if you work quickly you can have it on the table in 30 minutes – just be sure to head to your local farmers market and pick up a fresh, seasonal pumpkin to make it extra special.

I am trying not being braggy at all when I say that I am genuinely stoked to have my name on the front cover of this issue!

I may have squealed like a school girl when I saw it posted on Facebook by the publisher Remy Tancred. Then I immediately shared it on my facebook page and so many of you were so kind to like and comment on it – thank you so much, I cannot express enough how appreciated your support is!

Some exciting news tomorrow…

You might have noticed I have been posting a little less recently, and for the last week nothing at all. I have a good reason and I’ll share it tomorrow – see you then!

Lastly, linking this up with Veggie Mama’s Meatless Mondays. Click through for lots of veggie feasts!

Christie x

Moroccan Pumpkin Curry

A heavily spiced, but light curry that is based on tomato and combines seasonal pumpkin with chickpeas and beans. If you like a good chilli hit, then double the amount suggested, and don’t forget to dollop on some thick natural yoghurt to help cool your palate.

Serves 4

  • 1 tbs vegetable oil
  • 1 brown onion, diced
  • 400g can diced tomatoes
  • 1kg pumpkin (whole weight), peeled, deseeded and chopped into chunks
  • 400g can chickpeas, drained and rinsed
  • 100g green beans, sliced into short lengths
  • 4 tbs thick plain yoghurt
  • coriander leaves, to garnish
  • cooked couscous, to serve

Simple Moroccan spice mix

  • 1 tsp each of ground cumin, ground coriander, ground cinnamon, ground ginger and ground turmeric
  • 1/2 tsp each of ground chilli powder, ground nutmeg and ground white pepper

1. Make the spice mix by combining all the spices in a small bowl. Stir well to combine and set aside.

2. Heat the vegetable oil in a deep, heavy-based saucepan and fry the onion for 5 minutes until golden brown. Add the spice mix and stir to coat the onions, then add the can of diced tomatoes and fill the empty can with water and pour that in too.

3. Add the pumpkin, chickpeas, beans and season with salt. Simmer over medium heat, partially covered, for 15 minutes or until the pumpkin is tender but not mushy.

4. Serve garnished with yoghurt and coriander over couscous or rice. Enjoy!

  • Peter G

    looks delish Christie! And congratulations for making the magazine (plus the cover!).

    • Thanks Peter, I am seriously still grinning about it. Talk about immature :)

  • Hanna

    Congrats you total legend! I’ve just gotten Evie to go to bed and I’m going to get cracking on this, it sounds FAB!! (Alex will be so happy coming home to the smell of this tonight!)

    • You’re welcome beautiful girl! Take a pic, would love to see how it turns out for you – and kisses for Alex!

  • InTolerant Chef

    Congratulations, congratulations, congratulations! Very exciting, great recipe, great spices, and great cover :)

  • Congratulations on being published as well as being on the front cover!!! Another great recipe for meatless monday to add to my to-make list :D

    • Thank you! I just love making vegetarian and vegan dishes, so yummy!

  • Lisa @ Greek Vegetarian

    Well done to you! (and yay for us, another great recipe from you!) … And you have even more exciting news?

  • Congrats Christie!!! That’s fantastic well deserved :) Now you’ve kept me in suspense what are you going to reveal :P

    • Thanks Daisy! I love a good thriller! Never fear, all has been revealed in today’s post :)

  • Jay

    The Cover! You’re a star :) Congrats, so well deserved xox

  • AmandaChewTown

    Great recipe, and so true about using spices to add flavour instead of the more fatty options. Congratulations – great cover mention.

  • Jennifer Bliss

    Gotta LOVE Moroccan Vegetarian Food! So flavorful! Awesome post! Swing by my place if you have time!

  • Oooh I have a hunk of pumpkin in my frdige just asking to be chopped up and eaten..inspiration go!

  • Agreed 100% that spices are the perfect way to add richness and interest to a dish without unnecessary calories. Brilliant recipe, congrats for being a cover girl and looking forward to hearing your news!

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