Green pumpkin curry


675g pumkin (deseeded and peeled) [1.5 lb]
200g spinach leaves [7 oz]
400g can chickpeas [14 oz]
1 red pepper
2 Tbsp coconut oil
400ml coconut milk [14 fl.oz]
500ml vegetable stock [17.5 fl oz / US 2 cups]
2 kaffir leaves
juice of 1 1/2 lime (plus extra to serve)
4 garlic cloves (crushed)
1 shallot
1/2 to 1 red chilli (according to how hot you want this curry to be)
2 lemongrass stalks
1 thumb of ginger
small bunch of basil
small bunch of coriander (plus extra to serve)
1 tsp of sugar
1 tsp ground cumin
1 tsp ground coriander
salt & pepper

Hasil gambar untuk recipe pumpkin curry


1. Melt 1 Tbsp of coconut oil in a small saucepan.

2. In a blender whizz together crushed garlic cloves, chopped shallots, chopped lemongrass, chopped chilli, chopped ginger, basil, coriander, melted coconut oil until you have a paste.

3. Melt 1 Tbsp of coconut oil in a large saucepan. Add green curry paste, ground coriander and ground cumin. Fry gently for a few minutes.

4. Add pumpkin and red pepper cut in 2cm dice.

5. Cover vegetables with coconut milk and vegetable stock. Add kaffir leaves. Bring to a boil, then simmer for around 10-15 minutes until pumpkin is cooked (it should still have a bite).

6. Tip spinach into the pan and cook for a few minutes until wilted. Add drained chickpeas.

7. Season with lime juice, sugar, salt & pepper. Serve top with fresh coriander leaves and lime juice on the side.

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