Many curry recipes have a lot of ingredients and because of that, people are often put off by them. So we decided to simplify this recipe to make it quicker and easier to cook but still a delicious curry full of flavour. You can use any pumpkin for this recipe. We used organic jap pumpkin. Traditionally this curry is eaten with brown or basmati rice and bread but it’s bursting with flavour so you can eat this curry with other steamed vegetables or vegetable curries as well. This is a good way for you to increase your vegetable consumption. Make sure your curry powder is free from fillers and gluten-free if you are gluten or wheat intolerant. One which is made purely with spices is best.
- 1 kg pumpkin, seeded and cut into 5-6cm pieces (skin left on)
- 1 teaspoon mustard seeds
- 1 brown or red onion, sliced thinly
- 3 cloves garlic, chopped
- 1 ½ teaspoons paprika
- 1 teaspoon turmeric
- 1 ½ teaspoons curry powder
- 2 teaspoons sea salt
- 1 ½ tablespoons organic coconut oil
- 400ml can organic coconut milk
- ½ cup water
- Heat oil in a saucepan over medium heat. Add mustard seeds to hot oil and when the seeds start to pop, add the onion and garlic. Cook for 5 minutes or until onion starts to brown.
- Meanwhile, put the spices and sea salt into a small bowl and mix well. Set aside.
- Add pumpkin to the saucepan with the onion and garlic and stir to combine.
- Add the spices and sea salt to the pumpkin and mix together.
- Add coconut milk and water and stir in. Cover with a lid and cook on low heat until pumpkin is cooked.