½ cup peanuts, toasted, roughly chopped, plus extra for garnish
juice of 1 lime
½ cup fresh coriander, roughly chopped
Instructions
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 :)
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2018/09/21/roasted-pumpkin-with-peanut-curry/