Daaaam this is fine. Damn fine we say.
45 mins | serves 4 | super ease
600 g pumpkin, cut into wedges, skin on
slosh vegetable oil
2 tbsp rapeseed oil
1 tsp black mustard seeds
1 small red onion, finely chopped
4 garlic cloves, finely chopped
4 tsp finely grated ginger
1 tsp ground cumin
½-1 hot red chilli, sliced
¼ tsp hot chilli powder
1½ tsp garam masala
1½ tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1-2 tsp maple syrup
handful coriander, stalks chopped + leaves for serving
1 tin coconut milk
1 tin chopped tomatoes
1 1/2 tsp fine sea salt
handful of cashews, lightly toasted
handful flaked coconut, lightly toasted
sprinkle hemp hearts – optional
Get ya oven to 200°C. Stick the pumpkin wedges into a baking tray, coat with the vegetable oil and bake for 25-30mins, until soft and slightly caramelised.
Heat up oil over a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Cook for one minute.
Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes, stirring frequently so that ginger does not stick to the pan.
Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
Add chopped tomatoes and a slash of water, stir in and cook for about 2 minutes.
Add coconut milk and maple syrup, gently bring to a boil and simmer for 10 minutes, adding the pumpkin with the skin removed for the last 5 minutes of cooking.
To serve, top the curry with yer toasted cashews and coconut, a spoonful of hemp hearts, coriander and a squeeze of lime juice.
Another one from Lazy Cat Kitchen.