https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
Recipes

Tandoori Pumpkin Curry

img_0731
Ingredients

  • 400g of Pumpkin
  • 1 Tablespoon of Coconut Oil
  • 1 White Onion, Diced
  • 1 Aubergine
  • 400ml of Coconut Milk
  • 300ml of Stock
  • 1 Tablespoon of Coconut Oil

For the Curry Paste:

  • 3 Tablespoons of Tandoori Curry Powder
  • 3 Tablespoons of Tomato Paste
  • 2 Tablespoons of Coconut Oil, Melted
  • 3 Cloves of Garlic, Minced

This time of year calls for hearty, comforting dinners and this is just that. Whether you’re sitting down for a family dinner or curling up by the fire with a bowl in your lap, this is sure to hit the spot. Pumpkin makes the most beautiful curry, it’s so gorgeously creamy and smooth. This is a vegan recipe but feel free to add in chicken or prawns to your liking.

 img_07341

Preheat the oven to 200’C. Start by peeling, scooping out and chopping your pumpkin into cubes. Drizzle some coconut oil over the cubes and roast at 200’C for about 30 minutes.

While that’s roasting, chop your aubergine and add it to your pot with a little coconut oil on medium hight heat. After a few minutes, when it’s started to brown and soften add in the diced onion. Cook for another few minutes until the onions are soft.

In a small bowl, mix together all of the curry paste ingredients until you have a fragrant and bright red paste. Add it in on top of the aubergine and onions and toss it all around to coat the veg. Let it cook and sizzle for a few minutes.

Pour in the coconut milk and about 250ml of stock and stir. When the pumpkin is done add it into the curry and let it simmer and reduce for about 15-20 minutes.

Serve and enjoy!

IMG_0726

I serve mine with some coconut quinoa (quinoa cooked in part coconut milk part stock).

3 Comments to Tandoori Pumpkin Curry

  1. Pumpkin curry? omg yes please.

  2. Brian Moynihan says:

    Made this last night with sweet potato and it was delicious. My first genuine curry and it really was just amazing. Have some leftovers for lunch today and I’m hungry already just thinking about it. Thank you.

  3. Hilary Brennan says:

    Have cooked this dish 4 times now and I LOVE it!! Sooooo easy and perfect balance – thank you