Who doesn’t love a curry? Winter is approaching and this warming Pumpkin Coconut Curry is the perfect recipe to add a little heat to your week day meal plan. Step away from the traditional chicken tikka or beef madras and opt for this delicious Pumpkin Coconut Curry. Pick up a locally grown pumpkin from our Greengrocers today.

Serves 4

Ready in 35 minutes

INGREDIENTS

1 pumpkin (1kg)

2 tbsp coconut oil

1 large onion, finely chopped

1 thumb sized chunk of ginger, finely grated

4 garlic cloves, finely chopped

2 tbsp tomato puree

Chilli flakes (for taste)

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

400ml full fat coconut milk

500ml veg stock

3 big handfuls frozen peas

1 tbsp tamari

Sea salt and pepper

TO SERVE

Juice of ½ lemon

Fresh Coriander

Toasted flaked almonds

METHOD

Add the coconut oil to a large saucepan and melt on a medium heat, then add the onions and allow to soften for 10 minutes. Add the garlic, ginger, tomato puree and spices to the pan and fry for 5 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile peel and chop the pumpkin into small chunks. Add the pumpkin, coconut milk and stock to the pan and simmer with the lid on for 20 minutes, until the sauce is thick, and the pumpkin is tender.

Add the peas and tamari and cook for a further 2 minutes. Check for seasoning and serve with a squeeze of lemon, fresh coriander and toasted almonds.