Pumpkin & Coconut Curry

The final pumpkin installation before Halloween. Now costumes at the ready!

Preparation Time:  15 Minutes                            Cooking Time: 20 Minutes                                 Serves:  3-4

Ingredients

  • 1.2kg Pumpkin, peeled & deseeded (should yield approx 800g of flesh)
  • 1 tbsp Coconut Oil
  • 1 Onion
  • 2″ Root Ginger, shredded
  • 2 Tomatoes, finely chopped
  • 3 Garlic Cloves
  • A few dried Curry Leaves
  • 2 tsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Turmeric
  • 1 tsp Garam Masalla
  • 300ml Coconut Milk
  • 2 tbsp Mango Chutney
  • Fresh Coriander
  • Sea Salt

Method

1. Heat the coconut oil in a large saucepan, add the onions and ginger and fry gently until the onion turns translucent.

2. Add the tomatoes and curry leaves, fry for a further couple of minutes allowing the tomato to mulch up.

3. Add in all the spices, frying for a further couple of minutes.

4. Meanwhile, chop the pumpkin into 1″ pieces, then toss in the saucepan along with the garlic & salt. Fry gently for a few minutes, then add the coconut milk & chutney, put a lid on top for 5 mins (or until pumpkin is cooked).

5. Add the fresh coriander just before serving.

Bonus Bits

– The beauty of this dish is that you just take my pumpkin bhaji recipe, add coconut milk and mango chutney, and you have a brand new dish! You can also add chicken or lentils if you desire.

– Fresh Coriander is one of the only herbs that you can use all of. Don’t waste your time picking the leaves off, the stems also have a lovely sweet flavour.

– These spices, among others, are all ones that you should always have topped up in the spice rack. They come in handy in a multitude of situations!

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