Today the day was bright and sunny, but very cold so I decided to warm ourselves up with a lovely and simple pumpkin coconut curry. Due to Halloween’s celebrations we have an immense amount of pumpkins to use in the next week, so I have been roasting lots of it almost every night to be able to easily incorporate them into the next day meals.
Curries are one of those dishes that are very easy to make but most people are scared of attempting because of the amount of ingredients it seems to require. The truth is that about 1/2 of those ingredients are spices and most likely you already have them in your cupboard, so don;t be out of before reading the list! and if you are lacking one or two, it would still be worth to make the recipe by increasing slightly other spices. Ok, maybe not the chilli!
Between Eric and myself, we actually almost finished the dish with Oliver’s help, but I reckon it would feed 4 people if served after an started and with a salad on the side. We had a one bowl meal today…
400-500gr pumpkin roasted in cubes (butternut squash would do too!)
1 onion, diced small
2 tomatoes, peeled and chopped small
3 large garlic cloves, diced small
same amount of ginger as of garlic, grated
1 teaspoon coriander seeds
1 tablespoon garam masala
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon turmeric powder
a dash of chilli flakes
salt and coconut sugar to taste
500ml creamy coconut milk
Stir fry the onion in low heat until tender. Add the ginger and garlic and spiced and cook for a minute preventing them from burning by stirring. Incorporate the tomato pieces and cook until they soften. Add the coconut milk and pumpkin and let it simmer in low heat for 20 minutes until it thickens. Adjust seasoning and chilli level to your own liking and serve with rice, quinoa, cous cous or other grains, a slice of lime, roasted cashews and some coriander on top. This pumpkin coconut curry is an amazing dish to make in advance as it tastes even better the next day!
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