This recipe uses coconut milk, both curry and chilli powder, and many spices to create an aromatic family dinner. Instead of using pumpkin puree, we’ve cooked the curry with big slices of roast pumpkin so that it can soak up all the delicious curry sauce.
Ingredients
- 1 kent pumpkin, cut into 5cm wedges, seeds removed
- 1 large red onion (300g), cut into 2cm wedges
- 1½ tsp garam masala
- ⅓ cup (75g) coconut oil, melted
- 1 tbsp white basmati rice
- ½ cup curry leaves
- 3 cloves garlic, crushed
- 1 tbsp curry powder
- 1 tsp chilli powder
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- 400 ml can coconut cream
- 2 tbps toasted pepitas
- Steamed basmati rice, to serve
- 1 lime cheeks, to serve
Steps
Preheat oven to 200 C/180 C fan forced. Line a large oven tray with baking paper.
Place pumpkin, onion, 1 tsp of the garam masala and 2 tbsps of the coconut oil in a large bowl; toss until well coated. Arrange pumpkin and onion on lined tray; season. Roast for 25 mins or until tender.
Meanwhile, place rice in a large frying pan over medium heat; cook, stirring, for 4 mins or until golden brown. Remove from heat; cool completely. Using a spice grinder or pestle and mortar, pound rice to a fine powder.
Heat 1 tbsp coconut oil in same frying pan over medium-high heat. Add half the curry leaves; cook, stirring, for 2 mins or until crisp. Drain on paper towel.
Finely chop the remaining curry leaves. Heat remaining coconut oil in same frying pan. Add chopped curry leaves, garlic, curry powder, chilli powder, cinnamon, turmeric and remaining garam masala; cook, stirring, for 1 min or until combined and fragrant. Stir in the coconut cream and ½ cup (125 ml) water; bring to a simmer. Stir in the roasted rice powder; simmer for 3 mins or until curry begins to thicken. Season.
Arrange pumpkin and onion in curry; top with fried curry leaves and pepitas. Serve with steamed rice and lime cheeks.