Pumpkin & Coconut Curry
Description
Pumpkin & Coconut Curry
Ingredients
- 900g pumpkin, peeled, deseeded and chopped into small chunks
- 1 onion, thinly sliced into half moons
- 1 red chilli, deseeded and finely chopped
- 1 cinnamon stick
- 20 fresh curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 can coconut milk
- 2 tablespoon lemon juice
- 5 tablespoon vegetable or sunflower oil
- 1 teaspoon salt or to taste
Instructions
1. Preheat oven to 200C. Toss chopped pumpkin in oil, sprinkle with salt and spread onto a baking tray. Cook for 15 mins. Do not allow to brown.
2. Heat oil in a large frying pan. Add the cumin seeds and cinnamon stick and cook for a few seconds. Turn heat down and add onion, stir and cook until soft, but do not allow to brown. Add turmeric chilli and curry leaves. Stir and fry for 2 mins.
3. Add coconut milk and bring to a boil. Reduce to a simmer and add pumpkin. Cover and simmer for 10 mins until pumpkin is tender. Add lemon juice and check seasoning. Serve with basmati rice.
Notes
Ingredients: