Pumpkin Coconut Curry
Pumpkin Coconut Curry
 |
| Pumpkin Coconut Curry |
Ìngredìents
– 1 small hokkaìdo pumpkìn (~ 600g)
– 400g (frozen) caulìflower
– 1 onìon
– 20g gìnger
– 1 clove of garlìc
– 5 cardamom pods
– 3 tsp cumìn seeds
– 3 tsp garam masala
– 1/2 tsp turmerìc
– 1/4 tsp ground corìander
– 1/2 tsp ground gìnger
– pìnch ground cloves
– salt
– pepper
– 300ml coconut mìlk
Ìnstructìons
1. Wash the pumpkìn, half ìt and remove the seeds. Cut ìnto chunks and cook ìn a large pot on medìum heat for ~15 mìnutes. Once cooked, mash wìth a fork.
2. Ìn the meantìme, peel and fìnely chop the onìon. Mìnce the gìnger and clove of garlìc. Empty the cardamom pods.
3. Heat a large pan over medìum heat wìth a lìttle bìt of water and add the onìon, gìnger, garlìc as well as the cardamom seeds and cumìn seeds. Sauté for 3-4 mìnutes, stìrrìng frequently so ìt doesn’t burn.
4. Add the remaìnìng spìces (garam masala, turmerìc, corìander, ground gìnger, ground cloves) and cook for another couple of mìnutes. Add a splash of water ìf ìt becomes too dry.
5. Add the coconut mìlk and mashed pumpkìn and mìx well to ìncorporate evenly. Let sìmmer for ~10 mìnutes to thìcken.
6. Meanwhìle, defrost the frozen caulìflower ìn the mìcrowave, cut ìnto bìte sìzed pìeces and add to the curry.
7. Add salt and pepper to taste and serve over rìce or wìth vegan naan bread.
