A friend of ours gave me a beautiful pumpkin a while back. It was beautiful and I was very glad to have it. I cracked it open tonight to make a pumpkin curry that would go well with Rogan Josh. I posted a pumpkin and chickpea curry a while back, but wanted the pumpkin to stand alone here. Recently learning the benefits of coconut oil, I thought I could use a little coconut oil here and some coconut milk for the curry sauce. A generous hit of ginger cut through the richness and keep this dish tasting fresh. I have to say, it’s the best pumpkin curry I’ve ever eaten.
Serves 4 as part of a banquet
|1/4||teaspoon||brown mustard seeds|
|1/4||teaspoon||white mustard seeds|
|1 1/2||teaspoons||fresh ginger, finely diced|
|2||small red chilli, sliced|
Heat the coconut oil in a medium sized frying pan. Add the mustard seeds and cook till they start to pop. Then add the ginger, onion and chilli. Cook until they start to colour. Add the pumpkin and continue cooking, adding a little colour to the pumpkin. Add the coconut mik and cook till the pumpkin is tender.