Simplest Weeknight Pumpkin Curry Ever Recipe
This recipe is rated 3.6 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Comfort food
Lazy dinners
Main meals
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.
You will need
Serves 4
- 20ml coconut oil
- 1/2 butternut pumpkin, skin removed and cubed
- 3 cloves garlic, roughly sliced
- 1 long red chilli, sliced
- 1 red onion, sliced
- Salt
- 1 1/2 teaspoons garam masala
- 150ml water
- 4 tablespoons coconut cream
To garnish
- Bunch coriander
To serve
- 1/2 bunch coriander, leaves picked
- Lime pickle (optional)
Recipe: Simon Toohey
Directions
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Step 1
Place 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.
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Step 2
Add coconut oil to a medium pan on high heat. Add pumpkin and cook for a few minutes or until it begins to colour.
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Step 3
In 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.
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Step 4
Add the coconut cream and water, stir so that it’s all incorporated.
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Step 5
Cover with a lid and simmer for 15–20 minutes.
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Step 6
Top with coriander and serve with steamed rice and lime pickle.
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Recipe: Simon Toohey
