PUMPKIN COCONUT CURRY
Our Indian-inspired pumpkin coconut curry makes a warming and healthy lunch or dinner. It's quick to make, delicious, naturally vegan and gluten-free.
Provided by Ania
Categories large plates
Yield serves 4
Number Of Ingredients 20
Steps:
- OPTIONAL STEP: I prefer my pumpkin caramelised so instead of cooking it in the curry sauce, I roasted it in the oven. I drizzled it with olive oil, sprinkled with some salt and baked on a baking tray in a 200° C / 390° F oven for about 30 mins.
- Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
- Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
- Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
- Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
- Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
- Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you're roasting the pumpkin, simmer the sauce for about 10 minutes.
- Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
- Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti. A side of spicy coconut kale goes really well with it too.
Nutrition Facts : Calories 405.13 calories, Carbohydrate 21.08 grams, Cholesterol 0.29 milligrams, Fat 36.63 grams, Fiber 4.84 grams, Protein 5.39 grams, SaturatedFat 26.02 grams, Sodium 611.05 milligrams, Sugar 8.69 grams, TransFat 0.03 grams, UnsaturatedFat 10.61 grams
PUMPKIN, CHICKPEA & COCONUT CURRY
This is the perfect warming dish to enjoy with your mates after you've been out for Bonfire Night. If you can, make it some time ahead - this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
Provided by Jamie Oliver
Categories Mains Vegetables Bonfire night recipes Curry Fruit One-pan recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
- Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
- When the time's up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
- Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
Nutrition Facts : Calories 392 calories, Fat 21.8 g fat, SaturatedFat 12.4 g saturated fat, Protein 14 g protein, Carbohydrate 35.8 g carbohydrate, Sugar 13.4 g sugar, Sodium 0.2 g salt, Fiber 10.2 g fibre
WHITE PUMPKIN AND COCONUT CURRY RECIPE
White Pumpkin and Coconut Curry is a North Indian recipe that has a zest of sweetness attached to it which comes from the coconut used in the recipe. This vegetarian curry recipe is well blended with the aromatic spices and topped with colorful bell peppers, hence making it quite irresistible to hog. This main dish recipe is perfect to be served on occasions like kitty parties, pot lucks and birthday parties along with hot steamed rice. Easy to prepare at home, this is a must try recipe for all the curry lovers out there. This mouth-watering recipe can be enjoyed during your lunch or dinner hours with your family members or friends. Try making this sumptuous dish over the weekend and watch your family or friends go for a round two of this goodness.
Provided by TNN
Categories Lunch
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Chop the pumpkin into small slices in a sieve and wash them under running water. Pat dry using kitchen towels and keep them aside.
- Place a pan over medium flame and pour oil in it. Once the oil is hot enough drop the Urad dal vadis in it and fry till they turn light brown from all the sides. Once fried well, transfer them to a separate bowl. Add dry red chilies to the same pan along with black mustard seeds. Saute till the seeds start to splutter.
- Now, add chopped pumpkin slices along with salt into the pan. Cover the pan using a lid and simmer for 10-12 minutes. Remove the lid and pour the fried urad dal vadis into the pan. Add water to it and boil over medium flame for sometime till you have a thick gravy like consistency.
- Once all the water has been evaporated, add sugar to it along with some grated coconut into the pan. Garnish with basil leaves and red bell pepper, green bell pepper and yellow bell pepper slices. Serve hot.
Nutrition Facts : ServingSize 1 bowl, Calories 200 cal
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