Pumpkin Coconut Curry
Recipe for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 2-4)
2 tablespoons grape seed oil
1 leek – sliced
1 pumpkin – diced
1 sweet potato – diced
2 carrots – diced
1 parsnip – diced
2 bay leaves
2 teaspoons curry powder
1 teaspoon coriander – ground
1 teaspoon vegetable stock
1 knob ginger – grated
1 red chilli – finely chopped
2 garlic cloves – crushed
1 tablespoon apple cider vinegar
1 tin coconut cream
1 zucchini – sliced
1 cup green beans –sliced
Salt and pepper to – taste
2-4 serves rice – cooked
Method:
In a medium/large-sized heavy-based saucepan, heat the oil to medium-high.
Add the leek.
Stir for 3-5 minutes, or until translucent.
Add the pumpkin, potato, carrot, parsnip, and bay leaves.
Stir through.
In a small bowl, combine the spices, vegetable stock, ginger, chilli, garlic, and vinegar.
Mix to make a paste.
Add the spice mixture to the saucepan, along with the coconut cream.
Simmer for 35-45 minutes, or until the pumpkin is just soft.
Add the zucchini and green beans.
Stir through.
Cook for a further 3-4 minutes.
Remove the bay leaves.
Add salt and cracked pepper to taste.
Serve hot with rice.
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