I love this curry. Its vegetarian but is so luscious that even if you aren’t a vego, you won’t miss the absence of meat .. promise !
I used virgin coconut oil for the first time in this recipe. Coconut oil is being lauded for its high smoke point and nutritional value. It certainly added a lovely richness to the coconut flavour. Apparently, says the credible research sources I found via google, virgin coconut oil is a high sauce of lauric acid and is said to stimulate the metabolism. No longer falsely associated with increasing cholesteral levels, it seems that coconut is now being applauded for a multitude of benefits. It is readily available in health food stores
As for the curry, you can roast the pumpkin for added flavour or if time is short, bung it in with some extra liquid and cook a bit longer (instructions below).
This is very mild, so up the chilli factor by leaving in the seeds, or put in two ! You could also put in a small tin of chickpeas if you wanted to increase the protein.
1 tblspn oil (ghee, coconut oil, or vegetable oil)
1 onion, sliced
1 clove garlic
1 tsp grated ginger
1 green chilli, seeds removed and sliced
1 tsp ground coriander
1 tsp ground cumin
1 tsp black mustard seeds
6 curry leaves
1 tsp tumeric
270ml can coconut milk
2 handfuls of baby spinach
½ tsp sea salt
juice of ½ lime
garnish with coriander (optional)
flaked almonds (toasted preferably)
1. Peel pumpkin and cut into chunks around 3cm pieces. Toss in a little oil and roast pumpkin at 200C for about 30-45mins until golden brown. If you are running tight on time, you can omit the roasting step, however this does make for a more flavoursome curry.
2. Heat oil in medium saucepan. Add the onion and fry until golden brown, stirring often to ensure that the onion doesn’t burn.
3. Add the garlic, ginger, chilli and stir for a minute. Add the dry spices and curry leaves and stir constantly for about 2 minutes until fragrant.
4. Add the coconut cream and stir for about 2 minutes.
5. Add the pumpkin. If you have chosen not the roast the pumpkin you will need to cook for about 20minutes and will need to add in 1/2 cup of water. If the pumpkin is roasted, add to the saucepan and stir though, cook gently for about 5 minutes on a low heat until pumpkin has heated through and absorbed some of the sauce.
6. Add the spinach and put the lid on the saucepan and turn off the heat.
Leave for 5mins. The heat will wilt the spinach. add the salt and the lime juice. stir through and taste for seasoning, it may need a bit more lime or a little more salt. Put the lid back on and leave for another 5 mins to absorb the flavours before serving with steamed rice.
Top with almond flakes and coriander just before serving.