Pumpkin and coconut curry

Pumpkin and coconut curry

Tags

Rice
Curry
Indian

Cook

Ingredients

  • 1.2kg pumpkin or squash
  • 1 tbsp garam masala
  • Salt & pepper
  • Coconut oil
  • 1 tsp mustard seeds
  • 2 green finger chillies, slit lengthways
  • 1 onion, thinly sliced
  • 5 cloves of garlic, crushed
  • 1 tin black-eyed beans, drained
  • 150g tomatoes, wedges
  • ⅓ tsp turmeric
  • 1 tin coconut milk
  • 10 fresh curry leaves
  • Cooked rice

Steps

  1. Preheat the oven to 200°C and line two baking trays with foil.
  2. Cut the pumpkin in half, scoop out the seeds and cut it into 2cm crescents. Transfer to a bowl.
  3. Drizzle with oil, sprinkle garam masala, salt and pepper. Toss to coat evenly then arrange in a single layer. Roast until soft and tender.
  4. Add oil to a large pan over medium heat. Once hot add the mustard seeds. When they pop add the green chillies and onion. Cook until onion is soft and golden.
  5. Add the garlic and cook until fragrant. Add the beans and stir to mix. Add the tomatoes and cook until softened and jammy.
  6. Now add the turmeric, pepper, salt and coconut milk. Add the roasted pumpkin and stir to mix. Cover and cook for five minutes. Season to taste.
  7. In a small pan add oil over medium heat. Once hot add the curry leaves and let them crackle then turn translucent. Pour over the pumpkin curry.