Pumpkin Curry Recipe Review

Hi, Ray here again.

It’s time to try out another of the recipes on the Curry Focus website. This time I decided to try the Pumpkin Curry for two reasons. Firstly, it looked easy to make. Secondly, it looked unusual because it had coconut in it. I don’t think that I’ve ever tried a vegetarian curry with coconut in it. Nothing ventured, nothing gained.

Now this is really an amazingly easy recipe to follow.

And the cooking time is only about 15 minutes.

About the only dodgy moment I had was when I was chopping up the pumpkin and I just missed slicing into a finger by a fraction. Got to be careful with those really sharp knives.

With such a short cooking time, I prepared the ingredients and waited until the dinner guests arrived before starting to cook.

The curry was ready in double quick time and I served it up on basmati rice.

And how was it? Well, it was more like a soup than a curry. And the coconut taste was overpowering – you couldn’t taste the pumpkin.

And it was very mild – much too mild for my taste.

It wasn’t one of the most popular curries that I’ve made and only got an average score of 5.5 with, as I said earlier, a heat rating of mild.

Personally, I didn’t like this curry. There was far too much coconut and it was far too mild.

I do like pumpkin soup so won’t give up on pumpkin curry entirely. I’ll be watching out to see if a new pumpkin curry recipe appears on the website.

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