ONE-POT PUMPKIN CURRY
SERVES 4. PREP 5 MINS. COOK 20 MINS INGREDIENTS
• 1kg Kent pumpkin, cut into 4cm cubes, skin on
• 3 tbs dijon mustard
• 1 tablespoon coconut oil, melted
• 1 medium onion chopped finely
• 2 cloves garlic
• 1 sprig curry leaves
• 3 hot green chillies chopped
• ¼ cinnamon quill
• 2 tbs raw curry powder
• 2 teaspoons cumin powder
• 6 cardamom pods cracked
• ½ tbs turmeric powder
• 400 ml water
• 400 ml coconut cream
• ½ teaspoon salt
• 1 teaspoon roast curry powder to sprinkle on top
1 Place the coconut oil, curry leaves, onion, garlic and green chillies in a large, heavy-based pot and and fry until fragrant.
2 Add the dry spices except for the roasted curry powder and gently cook for 3 minutes.
3 Add water, coconut cream and mustard to the spices and stir.
4 Add the pumpkin and salt. Add more water if necessary to ensure pumpkin is just covered. Simmer and bring to the boil slowly.
5 Cover and reduce heat to low. Cook for 10-15 minutes or until the pumpkin is cooked but still firm, gently stirring occasionally.
6 When pumpkin has cooked through, remove from heat and serve with a sprinkle of roasted curry powder.