Simple and delicious healthy recipes

Pumpkin Curry

This is a great meal to whip up when you’re pressed for time but want something delicious and nutritious. Once the pumpkin is roasted the rest of it is done in under 15 minutes. And it’s even quicker and easier with a Thermomix. The Thermomix Method is down the bottom. Most of my recipes have Thermomix instructions too now.

Pumpkin Curry

Serves 4

Ingredients:
2 butternut pumpkins
400ml (1 can) coconut milk
1 onion (or the equivalent amount of shallots, spring onions or leeks)
3 garlic cloves
5 cm chunk of ginger
1 tbsp coconut oil
1 tsp curry powder
1 tsp garam masala powder
1/2 tsp cumin
½ tsp turmeric
chilli to taste (optional)
salt and pepper to taste
2 zucchinis (or any blanched greens) to serve

 

Method:

Preheat the oven to 200°C.

Cut the pumpkin up into small pieces removing the skin except for some large chunks with the skin on for serving. See the picture for an example.

Place all the pumpkin (large and small) on a roasting tray lined with baking paper or a reusable silicone baking mat and cook in the oven for about 1 hour or until the pumpkin is golden and cooked through when poked with a skewer.

In the meantime, finely chop the onion, garlic and ginger and sauté in a fry pan with the coconut oil for about 10 minutes on a low-medium heat.

Place this into a food processor or blender along with the coconut milk, spices and roasted pumpkin and blend until smooth.

Use a julienne peeler to make your zucchini noodles or blanch your preferred greens. I have used green beans before and it works wonderfully.

Plate up your greens, followed by the curry puree and top with the roasted pumpkin chunks.

 

Thermomix Instructions:

Preheat the oven to 200°C.

Cut the pumpkin up into small pieces removing the skin except for some large chunks with the skin on for serving. See the picture for an example.

Place all the pumpkin (large and small) on a roasting tray lined with baking paper or a reusable silicone baking mat and cook in the oven for about 1 hour or until the pumpkin is golden and cooked through when poked with a skewer.

In the meantime, place the onion, ginger and garlic in the Thermomix bowl and set to 8 secs/speed5. Scrape down the side of the bowl and set to 5 secs/speed 5. Add the coconut oil and sauté 10 min/100°C/speed 2.

Add the coconut milk, spices and roasted pumpkin to the bowl and blend 10 secs/speed 7.

Use a julienne peeler to make your zucchini noodles or blanch your preferred greens. I have used green beans before and it works wonderfully.

Plate up your greens, followed by the curry puree and top with the roasted pumpkin chunks.

 

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