Pumpkin Korma Curry with Gluten Free Roti
Serves: 4
Time: Prep 20mins Cook 20mins
I love making a curry from scratch but tonight we are cheating and using a packet paste. Generally speaking, curry pastes are pretty frickin delicious but the one thing I find with Indian curry pastes is they are a touch too sweet for my taste buds. So we aren’t working off the packet instructions. Keep what’s leftover and reuse for another cheat night, you can use meat - chicken works.
Leftovers
Curry the next day often tastes better if you ask me. And the roti mix will keep - just cover it with a damp cloth and pop in the fridge.
Bulk it Up
This is a dinner which I love just as it is, but it also would work great with a rice.
What you'll need
1 large brown onion
4 cloves of garlic
1 eggplant
1/4 Jap pumpkin
1/4 cauliflower
1/3 jar korma curry paste
1 tin of diced tomatoes
100ml water
100ml coconut milk
200g gluten free plain flour
1/4 tsp salt
1 tablespoon olive oil
6 tablespoons cold water
3/4 bunch of coriander
From the pantry
olive oil
salt and pepper
Prep and Cook
Prep Sauce
Peel onion and garlic, chop onion up into a large chunky dice and the garlic up nice and fine.
Peel the pumpkin and remove the seeds then cut into large chunky squares.
Cut the eggplant up into large chunky squares a similar size.
Heat a casserole pot or large pot with lid with 2 tablespoons of oil and saute onion and garlic till soft. Add the eggplant to the pot and saute around till you can see the eggplant starting to change texture.
Add the korma paste and cook for 1 minute.
Add the tinned tomatoes, 100ml of water and 100ml coconut milk and bring up to the boil.
Add the pumpkin then turn down to a high simmer and cook for 15 minutes.
Cut cauliflower florets into large bite sized pieces.
Meanwhile:
Make Roti
Combine flour and salt in a bowl, add the olive oil and cold water 1 tablespoon at a time mixing between each addition.
Knead the dough together and form 1 ball. Then split into 6 balls and roll out on a clean surface sprinkled with flour to stop from sticking.
Heat a frypan on a medium to high heat with about 1/4 teaspoon of butter.
Fry Roti till lightly golden then flip and cook again till lightly golden.
Remove from the pan, add more butter and do the next Roti. (I’m rolling a new roti while one is cooking)
Cook four roti then cover the last two with a clean damp cloth and pop in the fridge for tomorrow’s lunch.
Finish Curry
Add the cauliflower and cover with a lid and cook for 5 minutes. I like my cauli to still be crunchy.
Wash and roughly chop half the coriander and mix through the curry. Check seasoning and make sure your pumpkin has cooked right through.
Plate it Pretty
Serve curry up into bowls, if you have yogurt leftover from the chilli then this would work nice as a big dollop on top, otherwise garnish with coriander leaves and serve roti on the side
Enjoy!
Lunch Tomorrow
I prefer curry when it’s a day old, I’m not sure if it’s just psychological but I always think it tastes better. I was however doubtful that the roti would work the next day but mine stayed nice and soft under the damp towel and rolled out perfect.