Roasted Pumpkin Coconut Curry

The season has shifted to winter greens, storage crops and the Squash and pumpkin season is in full swing! If you’re lucky enough to have a year round farmer market (like me in Duncan, BC!!) or a winter CSA farm share, you know that squash and pumpkins are the main event. 

Here is a recipe that’s become an instant hit at my kitchen table. The warming spices are just what we need during this chilly weather we’re having lately! Great to boost your immune system and keep your heart pumping. Also pumpkin is a source of prebiotic resistant starch (which means its great food for your good gut bacteria! Bonus!)

Serve your curry with a dollop of natural yoghurt for added probiotic gut health goodness!

Roasted Pumpkin Coconut Curry

Ingredients

• 1 roasted pumpkin or squash, halved with seeds removed

• 2 tbsp ghee or coconut 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

• 1 hot red chilli, sliced

• 1½ tsp garam masala

• 1½ tsp ground coriander

• 1 tsp turmeric

• 1 tsp cinnamon

• a handful of cilantro, stalks chopped and leaves kept aside for serving

• 2 cups / 1 can full-fat coconut milk

• 1 large tomato (peeled and chopped)

• A nice pinch of sea salt (about 1 1/2 tsp)

• lime wedges, to serve

Method

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1. To roast your pumpkin in the oven: Cut your pumpkin in half and remove the seeds. Drizzle it with olive oil, sprinkled with a pinch of salt and cracked pepper. Lay it onto a baking tray. Add about 1 inch of water to the tray. Roast in the oven at 375° F for about 30 mins. It will be ready when the flesh is nice and soft, and the skin easily comes away. You want to then remove the skin and chopped up the squash flesh.

2. Heat up ghee/oil on a medium heat, in a heavy bottom pan. Once it is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.

3. Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.

4. Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so the ginger doesn’t stick to the pan.

5. Add all the ground spices and the pinch 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.

6. Add chopped tomatoes and ¼ cup of water. Cook for 2 minutes until tomatoes become mushy.

7. Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin simmer for 10 minutes (although the longer the better with this curry. The spices really come to together the longer you can leave it to simmer).

8. Taste and adjust spicing if needed.

9. Serve with cilantro leaves and lime wedges.