HALLOWEEN PUMPKIN COCONUT CURRY

FABULOUS SUMPTUOUS PUMPKIN COCONUT CURRY

This is a wonderful simple quick recipe for all the pumpkins we have carved out over Halloween, a rich coconut vibrant zingy curry that is perfect for a almost winter's night, warm creamy and  huggingly comforting, for some heat sprinkle over fresh sliced chillies.

 

 

INGREDIENTS

 

1 glug of ooil

1 onion fine diced

1 tbsp grated ginger

2 grated garlic cloves

2 tbsp curry powder

1 tsp turmeric powder

1 jelly chicken or veg stock

300ml water

1ltr coconut milk

Diced pumpkin

1/2 lime juiced

bunch fresh coriander

salt and pepper

 

Pan fry the onion, ginger and garlic in the ooil for five minutes until soft but not coloured, add the curry powder, turmeric and seasoning, pan fry for a few a couple of minutes, then add the chicken or vegetable jelly stock pot, water, coconut milk and bring to a simmer, add the diced pumpkin, or squash and simmer for 30 minutes until cooked, sprinkle over the coriander and serve with rice.

 

For great presentation serve the curry in a baked pumpkin, bake a hollowed out pumpkin in a moderate oven for 50 minutes and fill with the hot coconut curry.