Roasted Pumpkin with Peanut Curry
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Cook time: 
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Serves: 4
 
Ingredients
  • 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
Instructions
  1. Heat oven to 200 degrees C and line a baking tray with greaseproof paper
  2. Cut pumpkin into wedges
  3. Place all except one wedge on the tray and drizzle with olive oil
  4. Bake for 40 mins, approx, or until golden brown
  5. Cut the remaining pumpkin wedge into small cubes - you want about 1 cup
  6. Add onion, garlic and ginger to food processor and process to make a paste
  7. Heat a large frypan over medium heat
  8. When hot add about 1 tablespoon extra virgin olive oil and the onion paste
  9. Fry for about 5 minutes, until it starts to brown
  10. Add the curry powder, coriander, cumin, turmeric, sweet paprika and fennel and saute for 3-4 minutes
  11. Add coconut to the pan and cook until it goes golden brown
  12. Slowly add the coconut milk and mix to a smooth paste, then add pumpkin, chopped peanuts and stock and bring to the boil
  13. 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
  14. When cooked, add lime juice. Taste and adjust seasoning as necessary
  15. When the pumpkin is cooked, transfer to bowl or plate
  16. Pour hot peanut curry over, garnish with extra peanuts and coriander
  17. Serve with brown rice and greens. Enjoy :)
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2018/09/21/roasted-pumpkin-with-peanut-curry/