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Curry pumpkin with ‘buss up shut’ (paratha roti)
Fruit and vegetables
1 tsp
fenugreek
seeds
about 750g/1lb 10oz
pumpkin
, seeds removed, cut into chunks
1
onion
, finely chopped
1cm/½in piece
ginger
, peeled and finely chopped
handful micro
coriander
Tins, packets and jars
1 x 400ml tin
coconut milk
200g/7oz
chopped tomatoes
from a tin
1 x 400g tin
chickpeas
, drained
240g/8½oz
plain flour
, plus extra for dusting
softened
ghee
(about 10 tbsp)
handful red
amaranth
Cooking ingredients
2 tsp
cumin
seeds
1 tsp
fennel seeds
1 tsp black
mustard seeds
1 tsp
coriander seeds
1 tsp
black peppercorns
½ tsp
ground ginger
sea salt and
black pepper
75g/2¾oz
cashew
nuts
1 tbsp
vegetable oil
3 garlic
cloves
, finely chopped
1 tbsp
curry powder
1 tbsp amchar masala mix from above
2 tsp
baking powder
1 tsp
sugar
1 tsp
salt
oil
, to rub
Back to recipe
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