CREAMY PUMPKIN AND MUSHROOM CURRY

 

Ingredients
2 tbsp sesame oil
2 cups pumpkin, cubed
2 cups mushrooms, cut in halves
1 cup cashews (soaked overnight or kept in boiled water for 30 minutes)
3 cups water or vegetable stock
2 tbsp ginger
2 tbsp tomato paste

 Half a lime
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp cardamom powder
2 teaspoon fenugreek powder
1 tsp pepper
2 tbsp salt
Fresh coriander leaves

Method:
Heat oil in a large pan over medium heat. Add ginger, tomato paste, lime and cook for 3-4 minutes until softened. Add the turmeric, coriander, cumin, cardamom and fenugreek powder and stir until fragrant. Add the cubed pumpkin and sauté for 10 minutes. Add the water or vegetable stock and cover for another 20 minutes. Let the pumpkin simmer in low heat until soft. Add the mushroom and let it cook for 5 minutes. Add salt and pepper according to your taste. Keep in mind, if you have added store bought stock, there is salt that should be considered before you add more to the curry. Blend the cashew to make cashew milk and add it to the curry. Simmer for 10 minutes on low heat. Garnish with fresh coriander leaves.