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Pumpkin and Coconut Curry

Yields1 Serving

 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

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