The pumpkin we used in this recipe was a Hokkaido. What we like about it is, that you can leave the skin on, providing it is organic. Leaving the skin on gives a slightly firmer texture and above all preserves more vitamins.
- 700g pumpkin, diced, about 2-3cms
- 10-15 tbsp Vital Sister’s curry paste (or whatever is your favourite)
- 1 onion, finely chopped
- 1 tbsp coconut oil
- 400g tin chopped tomatoes
- 20 ml vegetable stock or water
- 1 cup organic coconut milk
- optional chilli flakes or thinly sliced fresh chilli
- salt and pepper
HOW IT’S DONE:
- If possible, the pumpkin in the recipe should be marinated in 1 tbsp of curry paste over night, or for at least a couple of hours. This will mildly flavour the vegetable which is really nice. But you are pressed for time, you can hit this step.
- Heat the coconut oil in a large heavy bottomed saucepan. Add the chopped onion and cook on medium heat until the onion starts to soften.
- Add the curry paste and cook for about 2-3 minutes on high heat. Don’t burn the spices, they merely toast to develop their full aroma.
- If you fancy an additional spice kick, you can now add chilli flakes or fresh chilli.
- Add the pumpkin. Make sure you coat all pieces in your curry mix.
- Follow with the chopped tomatoes and stock.
- Gently cook the curry for about 15 minutes with the lid on and then again 5-10 minutes without a lid. The pumpkin should be cooked nicely but remain bite.
- Check your seasoning and add salt and pepper to taste.
- Pour in the coconut milk and briefly heat through.
- Serve the pumpkin curry with a salad of fragrant herbs , homemade pita and freshly boiled rice.
- Best enjoyed with friends and family.