Pumpkin and coconut cream curry
A delicious, sweet, mild curry with warming spices and beautiful creaminess from the coconut. Mild enough for everyone to enjoy and easily spiced up by adding chili if you want.
Equipment
- 1 cast iron pan or large stainless steel pot
Ingredients
- 4 tbsp olive oil
Spices
- 2 tsp turmeric
- 1 tbsp dried mild curry powder
- 1 tbsp dried cumin powder
- 1 tbsp dried coriander powder
- 1 tbsp dried basil
- 2 400mL cans of coconut cream
Vegetables
- 4 carrots
- 1 onion
- 4 stalks celery
- 1 green capsicum bell pepper
- 2 wedges pumpkin
Other
- 4 cups vegetable stock
- 2 tbsp soy sauce
- 1 cup dried mung beans
Instructions
- Sauté (gently fry on low heat) the spices, garlic, onions and carrots in the oil. I also like to add a little water and one of the cans of coconut cream to allow the spices to steam with the onions and carrots in the pan, preventing them burning while they sauté.
- Add the remaining vegetables and stock, simmer for 20 minutes.
- Add the dried mung beans, second can of coconut cream and soy sauce and simmer for a further 20 minutes, stirring to make sure the curry doesn't stick to the bottom of the pan. If the curry is getting a little dry and the mung beans have not yet softened, add a cup or two of water.
- Once the mung beans and pumpkin are soft and cooked through the curry is ready.
- Serve with freshly cooked rice (my favourite is Jasmine rice) and an extra splash of soy sauce.
Notes
This curry makes a double batch and freezes really well. Put half the batch in the freezer for an easy after-work dinner when you can't be bothered cooking.
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