Roasted Pumpkin with Peanut Curry
holey moley this is goooood!
One of our favourite restaurants in Sydney is Longrain
The food is so interesting and flavoursome
This dish was inspired by their “Peanut curry, roast pumpkin, bullhorn peppers, Thai basil” which was absolutely delicious
Or at least, its what I remember that dish tasting like!
roast pumpkin until golden brown…and a little ‘charred’ on the edges!
You start by roasting wedges of pumpkin, with the skin on, until lovely and golden
Then make a very tasty curry sauce, which has pumpkin and peanuts in it (mine didn’t have bullhorn peppers, but add as you wish)
Pour the peanut curry over the pumpkin, garnish with chopped peanuts and fresh coriander (in place of Thai basil)
And devour…
I hope you love it 🙂
- 1.2 kg organic Jap pumpkin, skin on
- extra virgin olive oil
- 1 large brown onion
- 3 cloves garlic, peeled
- 15 grams fresh ginger
- 2 teaspoons curry powder
- 2 teaspoons ground coriander
- 1½ teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon ground fennel
- 1 tablespoon desiccated coconut
- 1 x 400g can organic coconut milk
- 2 cups stock
- ½ cup peanuts, toasted, roughly chopped, plus extra for garnish
- juice of 1 lime
- ½ cup fresh coriander, roughly chopped
- Heat oven to 200 degrees C and line a baking tray with greaseproof paper
- Cut pumpkin into wedges
- Place all except one wedge on the tray and drizzle with olive oil
- Bake for 40 mins, approx, or until golden brown
- Cut the remaining pumpkin wedge into small cubes - you want about 1 cup
- Add onion, garlic and ginger to food processor and process to make a paste
- Heat a large frypan over medium heat
- When hot add about 1 tablespoon extra virgin olive oil and the onion paste
- Fry for about 5 minutes, until it starts to brown
- Add the curry powder, coriander, cumin, turmeric, sweet paprika and fennel and saute for 3-4 minutes
- Add coconut to the pan and cook until it goes golden brown
- Slowly add the coconut milk and mix to a smooth paste, then add pumpkin, chopped peanuts and stock and bring to the boil
- Place a lid on the pan and simmer for 10 minutes, until pumpkin is cooked and the sauce has thickened a bit - note if too thick, add a little water to get the consistency you prefer
- When cooked, add lime juice. Taste and adjust seasoning as necessary
- When the pumpkin is cooked, transfer to bowl or plate
- Pour hot peanut curry over, garnish with extra peanuts and coriander
- Serve with brown rice and greens. Enjoy 🙂
Replace peanuts with any other nuts like almonds or cashews
For a nut-free version use pumpkin seeds
