Pumpkin Curry
Due to the pumpkin content, this may not be suitable for thoses on a low carb diet.
Servings: 4 people
Equipment
- 1 large oven-proof casserole dish.
Ingredients
- 15 grams Black mustard seeds
- 15 grams Curry Powder
- 4 Chillies - dried roughly chopped
- 1 Kg Pumpkin washed and cubed
- 400 ml Vegetable Stock
- 90 grams Coconut -Shredded unsweetened
- 30 ml Coconut oil
- Salt and Pepper to taste
- 1 bunch Fresh Coriander leaves to garnish
Instructions
- Heat the oil in a large, oven-proof casserole dish.Fry the mustard seeds, curry powder and chillies for 1 minute.
- Add the pumpkin and fry for 2 minutes.Then pour in the stock and bring to a boil.Cover, reduce heat to low and simmer for 20 minutes or until the pumpkin is tender.
- Stir through the coconut and cook for another 5 minutes.
- Season to taste and serve garnished with chopped coriander.
