This was a surprisingly easy recipe from a random Penguin curry book I have, that I discovered when flipping through my cookbooks for something to do with the Pumpkin I had.
Oh man, I wish I could transmit scent through this blog because it smelled amazing, with just the Pumpkin, vegan butter and Cumin seeds. Mmm.
Quick, easy and delicious, this is going to be one of my new staples, along with the chickpea curry I love. The only ingredients in this really are Pumpkin, ghee, Cumin seeds, onion, ginger, garlic, tomatoes, turmeric and Chili. I also added amchoor powder because I had it and thought it might add to the flavour.
I was craving the Pumpkin Lakhnawi from my favourite Indian takeaway place and this really hit the spot.
This was actually a lot easier than I'd thought, providing you remember to soak the nuts or as Isa says "always be soaking"! Which I am not, but luckily I did remember.
I like that this is made mostly from ingredients I usually have on hand (except Panko Crumbs). :-)
The kofta mixture came out a little too wet, so I added some more Panko Crumbs, but then it didn't hold together super well when frying (side note: I am always frying with Coconut oil from now on. Yum.), maybe because I tried to chop the Zucchini instead of shredding it finely due to not being able to locate my grater. Oh well.
The sauce was super thick and creamy and amazing. If anything, maybe slightly too rich, but so worth the time put in. It would be equally as good just poured over some steamed veggies. Definitely making again!
Time for food porn photos: