Pumpkin curry fried rice and katta sambol

Name: Pumpkin curry fried rice and katta sambol
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Asian
Ingredients: 800g pumpkin or butternut squash; 4 tbsp coconut or vegetable oil; 2 tsp salt, or to taste; 1 tsp chilli powder; 2 medium red onion, peeled and thinly sliced; 20 curry leaves; 12cm fresh pandan leaf (optional); 6 garlic cloves, peeled and halved; 2 tsp mustard seeds; 2 tsp cumin seeds; 4 whole cardamom pods, lightly bashed in a mortar; 400ml tinned coconut milk; 1/2 tsp ground coriander; 3 tsp ground turmeric; 8cm piece root ginger, peeled and cut into matchsticks, to serve; 1 lime, to serve; 300g red onion, peeled and finely diced; 2-4 fresh curry leaves, roughly chopped; 2 tsp chilli flakes; 2 pinch chilli powder; Salt, to taste; 40g tinned anchovies, drained and roughly chopped (optional); Juice of 1 lime; 400g jasmine rice, rinsed; 4 tbsp coconut or vegetable oil; 6 tbsp whole cashew nuts; 20 fresh curry leaves

7 steps

Prep:20minCook:50min

When I was about six, two cousins and my grandmother came to live with us in Britain, fleeing Sri Lanka’s brutal civil war. Between Mum’s punishing schedule of full-time work, a full house of squabbling kids, caring for an elderly person and going to night school, she freestyled a lot of quick, easy dishes that are not strictly traditional. This is one of my favourites, and it’s great for busy cooks: a nutritious bowl of curry (Mum often used leftovers), rice and cashew nuts. The anchovies in the sambol add a rich, briny burst of divine energy, but leave them out if you’d like to make things vegan. Prep 20 min Cook 50 min Serves 2

Updated at: Sat, 09 Mar 2024 19:06:57 GMT

Ingredients

4 servings

Instructions

Step 1

Put the rice in a saucepan with 800ml water, set it over a medium heat and bring to a boil. Cover, turn down to a simmer, cook for 10-11 minutes, then turn off the heat.

Step 2

Heat the oven to 220C (200C fan)/425F/gas 7. Scoop out the pumpkin seeds, then cut the flesh into 3cm skin-on cubes. Put these on an oven tray and toss with 2 tablespoons of oil, 2 teaspoons of salt and a half teaspoon of chilli powder. Roast for 10 minutes, until tender and starting to brown at the edges, then remove and leave to cool.

Step 3

Meanwhile, bash all the sambol ingredients except the lime juice in a mortar, until chunky and combined. Add the lime, adjust the salt and chilli to taste, then cover and set aside.

Step 4

For the curry, put a medium-sized wok or saucepan on a medium-high heat, add the remaining 2 tablespoons of oil and, when hot, fry the onion until translucent. Add the curry leaves, pandan, if using, and garlic, stir-fry for about 30 seconds, then add the mustard, cumin and cardamom. Fry, stirring, for up to 60 seconds, taking care that the spices don’t burn, and add a little more oil if need be.

Step 5

Add the coconut milk, ground coriander, turmeric and remaining half teaspoon of chilli powder, 2 teaspoons of salt and the roast pumpkin cubes, and cook on a medium-low heat for one to two minutes, so the curry bubbles gently – add a little water if it’s looking a bit thick – then turn off the heat.

Step 6

For the fried rice, put a wok on a medium-high heat, add the oil and, when hot, add the cashews and stir until they start to change colour. Add the curry leaves, let them crisp up, then add the cooked rice and let it fry a little, stirring occasionally, so the edges go a little crunchy. After a minute or two, stir in the pumpkin curry so the rice gets thoroughly coated.

Step 7

Serve in bowls topped with the fresh ginger and finished with a squeeze of lime, and with a plump spoonful of katta sambol on the side.