aixcentric

Lots of golden leaves on the ground and autumnal chills make warming dishes very welcome: this recipe makes the most of the colourful pumpkins that are brightening market stalls in Aix.  When I posted this 4 years ago, I used a shiny red potiron but any sort of squash would work. I  just rediscovered the post and remembered how much we liked this first time round.

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.