Recipe : Pumpkin and Coconut Curry
Apr 24th, 2008 by Susan
Recipe : Pumpkin and Coconut Curry
Ingredients:
2 tbsp sesame seeds
1 tbsp peanut oil
1 brown onion, finely chopped
3 cloves garlic, crushed
2 tsp finely chopped fresh ginger
1 tsp ground coriander
2 tsp ground cumin
2 tsp finely chopped red chili
800g pumpkin, cut into 2cm cubes
1 cup (250ml) coconut cream
1 cup (250ml) vegetable stock
2 tbsp fresh coriander leaves
Method:
Heat a wok until very hot. Add the sesame seeds and stir-fry for 1-2 minutes, or until toasted. Remove. Add the oil and swirl to coat. Add the onion and stir-fry for 3 minutes, or until soft and golden. Add the garlic, ginger, spices and chili, and stir-fry for 1 minute, or until fragrant.
Add the pumpkin, stir-fry for 1 minute, then pour in the coconut cream and stock and bring to the boil. Reduce the heat and simmer, loosely covered, for 10 minutes. Uncover and simmer for 5-10 minutes, or until the pumpkin is tender and the liquid has reduced and thickened. Season with salt and scatter with the sesame seeds and coriander.
