Pumpkin Curry
Order Ingredients
Portions
Servies 4 ppl
Ingredients:
- Pumpkin – 550g (cut into small pieces)
- Tomato – 1 pc (chopped)
- Red Onion – 1 pc (chopped)
- Garlic – 3 cloves (chopped)
- Minced Ginger – 3 Tsp
- Red Chilli – 1 pc (cut into small pieces)
- Black Mustard Seeds – 3/4 Tsp
- Ground Cumin – 3/4 Tsp
- Ground Coriander – 1 & 1/4 Tsp
- Ground Turmeric – 3/4 Tsp
- Cinnamon Powder – 3/4 Tsp
- Garam Masala – 1 & 1/4 Tsp
- Chilli Powder – 1/4 Tsp
- Sea Salt – 1/2 Tsp + 1 Tsp
- Rapeseed Oil – 2 Tbsp
- Olive Oil – 1 Tbsp
- Maple Syrup – 1 & 1/2 Tsp
- Coconut Milk – 1 can
- Water – 1/4 cup
- Lime – 1 pc (cut into quarter halves)
- Cashewnuts – 5-6 pcs
- Fresh Coriander Stalks – 50g (chopped)
Order Ingredients
Method
- Step 1:Preheat the Oven to 180° C. Mix the Pumpkin, Olive Oil & 1/2 Tsp of Sea Salt. Put them on a baking tray and bake for 30 minutes.
- Step 2:Heat 2 Tbsp of Rapeseed Oil over medium heat in a wok. Add in the Black Mustard Seeds and stir until they start popping.
- Step 3:Add in the Onion, stir-fry until it starts to become transparent. Add in the Garlic, Ginger, Red Chillies & the Fresh Coriander Stalks. Stir-fry for another 2 minutes.
- Step 4:Add in all the ground spices and salt. Turn the heat to low and stir-fry for another 2 minutes until fragrant.
- Step 5:Add in the chopped Tomatoes and Water. Cook for another 2 minutes. Add in the Coconut Milk & Pumpkin. Get the dish to boil and simmer it for approx. 10 minutes.
- Step 6:Finally, add in the Maple Syrup and mix well. Serve with the Coriander Leaves and Cashewnuts on top.