ROAST PUMPKIN COCONUT CURRY
cut into equal size cubes
black mustard seeds
small red onion
finely grated ginger
hot chilli powder
handful of coriander
stalks chopped +for serving
/ 1 tin full-fat coconut milk
tin chopped tomatoes or 1 large tomato
peeled and chopped
fine sea salt
handful of cashews
lightly toasted (to serve)
Roast grew pumpkin cubes – drizzle with olive oil, sprinkle with some salt and baked on a baking tray in a 200c oven for about 20 mins – Remove and set aside.
Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.
Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti.