aixcentric

It’s suddenly very chilly and autumnal so warming dishes are very welcome, and this especially so as it makes use of some of the colourful pumpkins that are brightening market stalls in Aix.  For this, I used a shiny red potiron but any sort of squash would work.

Serve in deep bowls with crème fraiche and lots of mango chutney*.  Serves 4

1.  Fry a chopped onion in a splash of sunflower oil for 5 mins.
2. Add 500g peeled and chopped pumpkin, 800g peeled and cubed potatoes, and 1 chopped cooking apple.
3. Stir in 2 tsp of curry paste*, 1 tsp turmeric, 1 tsp ginger + 2 bay leaves.
4. Add 500ml boiling water with a crumbled stock cube, a handful of raisins and seasoning.
5. Cover and simmer until the vegetables are tender.  About 20 minutes.  Keep tasting the adjust seasoning and curry strength.

Serve with rice or chunks of bread, crème fraiche and mango chutney*.

* For curry paste, I used Patak’s Tikka Masala which can be bought from big supermarkets or Corbeille d’Orient in rue des Cordeliers. 

Alternatively English Bubble have just got in a stock of Rafi’s Spicebox products: Kormas, Vidaloos, Tikkas, Rhogan Josh and Baltis.  They also have mango chutney. http://www.englishbubble.fr.