This Curry can be made with either Butternut Pumpkin or Kent Pumpkin (previously called Jap pumpkin). It is delicious, so flavoursome, and incredibly easy to make. I have paired it with coriander rice and scattered toasted peanuts and crispy onions over the top.
Easy Pumpkin and Coconut Curry
500g butternut or kent pumpkin, peeled and diced into bite sized pieces
1 white onion or 3 shallots, diced
2 Tblspn coconut oil, ghee or peanut oil
2 large or 3 small cloves garlic, finely chopped
2 Tblspns ginger, finely grated or chopped
1 tspn coriander powder
1 – 2 tspns curry powder, or to taste
0.5 tspn red chilli flakes, or to taste
1 cup coconut milk
0.75 cup water or light vegetable stock (plus more if needed)
sea salt to taste
roasted peanuts or cashews
crispy fried onions
(optional step) Heat the oven to 200C. Cut the tomatoes in half, drizzle with some oil and roast until cooked and caramelising. Cool slightly.
Puree the tomatoes and set aside.
Heat a pot over a medium heat (an Indian kadhai is perfect for this) and add the oil or ghee. Saute the onions until they soften. Add the garlic and ginger and saute for another minute. Add the coriander powder, curry powder and red chilli flakes and stir to coat the onions.
Add the pumpkin and stir well. Add the coconut milk, water and tomatoes with salt. Cover the pan and simmer for 12 – 18 mins or until the pumpkin is tender. Stir periodically to prevent burning.
Serve topped with toasted peanuts or cashews, crispy onions and coriander leaves, with rice and some sauteed greens.
Soak rice for an hour, drain, then cook with coriander paste, 3 cloves, 2 bay leaves, 2 green coriander pods, grated ginger, 2 cloves minced garlic, a stick of cinnamon.
This curry would be good using tofu, fried tofu, with green beans, or with just green beans.