Recipe Simplest Weeknight Pumpkin Curry Ever
To enjoy this delicious beauty every night of the week, you can sub the pumpkin for any veg of your choosing — potato, cauliflower and parsnip all work great here.
You will need
Serves 4
- 20ml coconut oil
- 1/2 butternut squash, skin removed and cubed
- 3 cloves garlic, roughly sliced
- 1 long red chilli, sliced
- 1 red onion, sliced
- Salt
- 1 1/2 teaspoons garam masala
- 150ml water
- 4 tablespoons coconut cream
To garnish
- Bunch coriander
To serve
- 1/2 bunch coriander, leaves picked
- Lime pickle (optional)
Recipe: Simon Toohey
Directions
-
Step 1
Place the rice in a small non-stick frying pan with 20ml oil and 2 cups of water. Cook on high until the rice is soft but not cooked fully yet. Then on low for 5 minutes or until all the water is cooked away and the bottom has become crisp. Turn out and break up.
-
Step 2
Add coconut oil to a medium pan on high heat. Add pumpkin and cook for a few minutes or until it begins to colour.
-
Step 3
In a pan on medium heat place diced up garlic, thin slices of ginger, diced chilli, chopped red onion and season with salt. Cook for 5 minutes. Add the garam masala and cook for 1 more minute.
-
Step 4
Add the coconut cream and water, stir so that it’s all incorporated.
-
Step 5
Cover with a lid and simmer for 15–20 minutes.
-
Step 6
Top with coriander and serve with steamed rice and lime pickle.
Recipe: Simon Toohey
More recipes like this
Directions
15 mins to prep
45 mins to cook
-
Step 1
Place the rice in a small non-stick frying pan with 20ml oil and 2 cups of water. Cook on high until the rice is soft but not cooked fully yet. Then on low for 5 minutes or until all the water is cooked away and the bottom has become crisp. Turn out and break up.
-
Step 2
Add coconut oil to a medium pan on high heat. Add pumpkin and cook for a few minutes or until it begins to colour.
-
Step 3
In a pan on medium heat place diced up garlic, thin slices of ginger, diced chilli, chopped red onion and season with salt. Cook for 5 minutes. Add the garam masala and cook for 1 more minute.
-
Step 4
Add the coconut cream and water, stir so that it’s all incorporated.
-
Step 5
Cover with a lid and simmer for 15–20 minutes.
-
Step 6
Top with coriander and serve with steamed rice and lime pickle.
You will need
Serves 4
- 20ml coconut oil
- 1/2 butternut squash, skin removed and cubed
- 3 cloves garlic, roughly sliced
- 1 long red chilli, sliced
- 1 red onion, sliced
- Salt
- 1 1/2 teaspoons garam masala
- 150ml water
- 4 tablespoons coconut cream
To garnish
- Bunch coriander
To serve
- 1/2 bunch coriander, leaves picked
- Lime pickle (optional)