Recipe:
Simplest Weeknight Pumpkin Curry Ever
Posted in Freshly Picked
To enjoy this delicious beauty every night of the week, you can sub the pumpkin for any veg of your choosing — potato, cauliflower and parsnip all work great here.
Prep:
15
mins
cook
45
mins
serves
4
Easy Peasy
You will need:
- 20ml coconut oil
- ½ butternut squash, skin removed and cubed
- 3 cloves garlic, roughly sliced
- 1 long red chilli, sliced
- 1 red onion, sliced
- Salt
- 1 ½ teaspoons garam masala
- 150ml water
- 4 tablespoons coconut cream
- Bunch coriander
- ½ bunch coriander, leaves picked
- Lime pickle (optional)
~
Recipe:
Simon Toohey
Directions:
- 1Place the rice in a small non-stick frying pan with 20ml oil and 2 cups of water. Cook on high until the rice is soft but not cooked fully yet. Then on low for 5 minutes or until all the water is cooked away and the bottom has become crisp. Turn out and break up.
- 2Add coconut oil to a medium pan on high heat. Add pumpkin and cook for a few minutes or until it begins to colour.
- 3In a pan on medium heat place diced up garlic, thin slices of ginger, diced chilli, chopped red onion and season with salt. Cook for 5 minutes. Add the garam masala and cook for 1 more minute.
- 4Add the coconut cream and water, stir so that it’s all incorporated.
- 5Cover with a lid and simmer for 15–20 minutes.
- 6Top with coriander and serve with steamed rice and lime pickle.
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