Pumpkin Roasted With Curry Leaves
This recipe is sure to bowl everyone over, including those who think pumpkin is only good for carving or for pie!
Read more about this recipe in Niloufer Ichaporia King's My Bombay Kitchen.
1 medium pumpkin (about 2-3 pounds), pared and cut into 1/2- to 1/4-inch-thick crescents
1/4 cup (or more) olive oil
4 to 6 cloves garlic, finely chopped
Maldon salt or some other coarse flaky salt to taste
2 to 3 fresh or dried red chiles
1 cup (loosely packed) fresh curry leaves or 1/2 cup home-dried ones
prep: 10 minutes
total: 55 minutes
sharp kitchen scissors
1. Heat the oven to 400F.
2. In a bowl, mix the pumpkin crescents with the oil, garlic and salt. Using sharp kitchen scissors, snip tiny bits of chile, seeds and all, into the bowl. Turn out the mixture onto a baking sheet. Strew curry leaves over the surface. Roast for 45 minutes or until the pumpkin is tender. Serve hot or warm.