Pumpkin adds a beautiful sweetness to this curry which is balanced with warming spices.
|5 Tbsp||Oil, alternatively use ghee|
|1 small||Pumpkin, deseeded and cut into 2cm cubes|
|1 tsp||Cumin seeds|
|1 tsp||Fennel seeds|
|1 tsp||Mustard seeds|
|1 tsp||Coriander seeds|
|3 stalks||Curry leaves, leaves removed, optional|
|3 cloves||Garlic, chopped|
|4 cm||Ginger, peeled and chopped|
|1||Red chilli, chopped and deseeded|
|1 bunch||Coriander stalks|
|1 cup||Vegetable stock|
|¼ cup||Coconut cream|
|1 handful||Fresh coriander, to serve|
|4 servings||White rice, to serve|
- Heat oil in a large fry pan over medium heat and add the pumpkin, season with salt and pepper and cook for 10 minutes or until the pumpkin has softened but not completely cooked through. Remove from the oil.
- Place the cumin, fennel, mustard seeds, coriander seeds and curry leaves in the oil and fry for two minutes or until the spices become more aromatic. Add the onion and cook for 5 minutes. Return the pumpkin to the pan.
- In a small food processor place the garlic, ginger, chilli and coriander stalks. Blend until it becomes a coarse paste.
- Add this to the pumpkin and spices. Cook for 5 minutes or until the paste changes colour. Add the stock and simmer for 10 minutes.
- Add the coconut cream and cook for another 2 minutes. Serve with fresh coriander leaves and a side of hot rice.