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½ Pumpkin
2 medium Onions
1 Scotch Bonnet
1 small Ginger
5 cloves of Garlic
2 tsp Tumeric
2 tsp ground Cumin
2.50 tsp ground Corriander
½ block of Coconut Cream
3 tsp Oil
1 cup Water
2 Spring Onion
3 pinches Salt
3 pinches Pepper
Prawns or Chickpeas (optional)
Preparation
1
Peel your pumpkin and chop it into chunks. Peel and finely chop your onions.
2
Roughly chop your Scotch Bonnet with or without the seeds depending on the level of heat you prefer.
3
Peel and grate your ginger and peel and roughly chop your garlic.
Get Cooking...
4
Put the pumpkin on a medium heat with a little bit of water to steam. Keep an eye on it so it doesn’t over cook or burn. Take off the heat when cooked on the outside, but still a little firm in centre.
5
In a big non stick pot add the oil and chopped onions and fry for 2 minutes
6
Add the garlic, scotch bonnet and ginger and cook for a further 2 minutes.
7
Add the turmeric, cumin, coriander and black pepper. Allow this to cook out stirring constantly to avoid the masala sticking to the pan. Add a splash of water and continue cooking
8
Add the coconut cream and half of the remaining water and allow to cook until everything is well combined.
9
Add salt to taste and if using prawns or chickpeas add at this stage. Cook for 2 minutes
10
Add the rest of the water and pumpkin. Adjust salt/ pepper. Also add more water if you want a saucy curry. Cover and simmer for 5 minutes
11
Serve with rice, couscous or green salad and garnish with chopped spring onions.
12
Note: if your curry is too spicy add more coconut cream or serve with some natural yoghurt on the side
Ingredients
½ Pumpkin
2 medium Onions
1 Scotch Bonnet
1 small Ginger
5 cloves of Garlic
2 tsp Tumeric
2 tsp ground Cumin
2.50 tsp ground Corriander
½ block of Coconut Cream
3 tsp Oil
1 cup Water
2 Spring Onion
3 pinches Salt
3 pinches Pepper
Prawns or Chickpeas (optional)
Directions
Preparation
1
Peel your pumpkin and chop it into chunks. Peel and finely chop your onions.
2
Roughly chop your Scotch Bonnet with or without the seeds depending on the level of heat you prefer.
3
Peel and grate your ginger and peel and roughly chop your garlic.
Get Cooking...
4
Put the pumpkin on a medium heat with a little bit of water to steam. Keep an eye on it so it doesn’t over cook or burn. Take off the heat when cooked on the outside, but still a little firm in centre.
5
In a big non stick pot add the oil and chopped onions and fry for 2 minutes
6
Add the garlic, scotch bonnet and ginger and cook for a further 2 minutes.
7
Add the turmeric, cumin, coriander and black pepper. Allow this to cook out stirring constantly to avoid the masala sticking to the pan. Add a splash of water and continue cooking
8
Add the coconut cream and half of the remaining water and allow to cook until everything is well combined.
9
Add salt to taste and if using prawns or chickpeas add at this stage. Cook for 2 minutes
10
Add the rest of the water and pumpkin. Adjust salt/ pepper. Also add more water if you want a saucy curry. Cover and simmer for 5 minutes
11
Serve with rice, couscous or green salad and garnish with chopped spring onions.
12
Note: if your curry is too spicy add more coconut cream or serve with some natural yoghurt on the side
