Pumpkin Curry

Dinner
Photo of Pumpkin Curry

Ingredients

  • BASE
  • 1 1/2 tbsp oil
  • 2 medium onions, finely chopped
  • 2 tbsp minced fresh ginger
  • 2 tbsp minced garlic
  • 1 small red chilli (or 1/2 tsp chilli powder)
  • 3 tbsp yellow or red curry paste
  • ADDITIONS
  • 3 1/2 cups pre-cooked cubed pumpkin or butternut squash
  • 1 can coconut cream
  • 2 tbsp maple syrup
  • 1 tsp ground turmeric
  • 1 pinch sea salt (~1/4 tsp)
  • 2 tbsp lemon juice (optional)
  • FILLERS
  • 1 large red pepper, chopped into chunks
  • 1 cup chopped broccoli (or other green veg like zucchini, spinach, etc.)
  • Pre-cooked lentils (optional)
  • Pre-fried small chicken pieces (optional)
  • TO SERVE
  • Brown rice or quinoa
  • 2/3 cup roasted cashews
  • Fresh coriander leaves
  • Extra lemon juice

Method

  1. In a large pot, heat oil and sauté onions, garlic, ginger, and chilli until fragrant and translucent.
  2. Stir in curry paste and cook for 2 minutes.
  3. Add the pre-cooked pumpkin and cook for a few more minutes.
  4. Transfer the mixture to a blender and purée until smooth.
  5. Return the purée to the pot. Add coconut cream, maple syrup, turmeric, sea salt, and optional lemon juice.
  6. Stir in the chopped veggies (except spinach, which should be added just 2 minutes before serving).
  7. Add lentils or chicken if using, and simmer for 15+ minutes.
  8. While simmering, cook rice or quinoa and toast cashews.
  9. Serve curry over rice or quinoa, topped with roasted cashews, coriander, and a squeeze of lemon juice.