Simple things can do big wonders in one pot. These curry recipes bring bold taste from every corner. Just one bite can feel ...

Add coconut milk, turmeric, remaining ¼ teaspoon curry powder, remaining teaspoon salt and two pieces of the roasted pumpkin for flavor. Simmer gently for 3 to 4 minutes, then turn off the heat.

Adding vegetables such as bell peppers or peas can give an extra bite and color to the dish. This dish tastes best with a ...

Add rapeseed oil to the pan and for a few minutes gently fry the onions, cardamom, mustard seeds and lemongrass with the curry paste until softened. The smell will be fantastic. Add the pumpkin ...

A truly simple and very tasty vegetable curry recipe from Shailesh Naidu, Executive Chef at Outrigger Fiji Beach Resort. Peel the pumpkin and cut into 2cm slices then into about 1cm dice.

I cook the pumpkin separately to the rest of this curry so it absorbs the stock flavour and remains distinct. This also helps it retain its shape. The curry can be made in advance and, as with ...

Add garlic and curry paste, and cook, stirring constantly, until fragrant and oil separates (3-4 minutes). Add lemongrass, coconut milk, lime juice, 2 tbsp fish sauce and 200ml water; bring to simmer.

Peel and quarter the pumpkin. Scoop out the seeds and cut into chunks. Heat the oil in a large, heavy based pan with a lid and cook the onion until translucent. Stir in the curry paste before ...

Cover and cook until all vegetables are done. Check seasoning, and the mixed vegetable curry is ready Roughly chop the pumpkin greens In a deep wok, add some mustard oil and nigella seeds. Temper well ...