Sri Lankan inspired Pumpkin and Potato Curry with Steamed Basmati Rice

Fri, 30 October 2020

Ingredients

500g pumpkin ( smaller pumpkins or green ones are better ) 

Pumpkin roasting seasoning - 1/2 tsp cinnamon, 1/2 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, 1 tsp butter)

2 tbsp oil

1 tbsp butter

1 Knorr kaffir lime leaf and ginger stock pot

1 tsp cumin

1 1/2  tsp curry powder

1/2 tsp turmeric

1/2 tsp chilli powder or 1/2 fresh chilli

1/2  - 1 tsp salt

1 tsp brown sugar

1 tin coconut milk

1 large onion

2 cloves garlic

1 large potato

1 tin chickpeas (drained & peeled)

2 sweet red pepper

Handful of roast cashew nuts

Optional garnishes: coconut flakes, fresh coriander & a dollop of greek yogurt

Method

1. Wash and dry your pumpkin. Using a large knife carefully cut the pumpkin into quarters. Scoop out the seeds. Cut into slightly uneven size chunks, drizzle with 1 tbsp oil, season and cook at 200? for 30mins. ( this allows for some pieces to break down in the sauce and help to thicken it up while other pieces are lovely chunks to bite into).
2. Prepare your other vegetables.Slice the onions in semi circles. Peel and dice the garlic. Peel and dice the potato. Open and drain the chickpeas. Deseed and cut the red pepper into large chunks.
3. Heat 1 tbsp oil and 1 tbsp butter in the pan. Add in the onions and garlic and cook down for 15 minutes until they become golden brown and caramelised.
4. Stir in the spices and cook out for 1 minutes.
5. Add in the Knorr kaffir lime and ginger stock pot and allow to melt.
6. Add in the potato and red pepper and cook for a further 2 minutes. Pop in the cooked pumpkin - you can leave the skin on.
7. Pour in the coconut milk, stir and simmer for 25 minutes.
8. After 15 minutes pop in the chickpeas. Put the rice on to steam.
9. To serve, drain the rice, fluff, stir in a knob of butter and garnish with coconut flakes.
10. Serve the pumpkin curry in bowls and garnish with fresh coriander and toasted cashew nuts.