Pumpkin Curry

A very simple seasonal curry to make with the pumkins left over from Haloween.

Pumpkin Curry

Serves: 4

Dietary: Vegan

 Ingredients:

1 large onion, sliced

2 tbsps sunflower oil

750g pumpkin, peeled, cut into large bite-sized pieces

thumb sized piece of fresh ginger root, peeled and finely chopped

2 garlic cloves, peeled and chopped

1 tsp turmeric

¼ tsp cayenne

¼ tsp ground cinnamon

½ tsp all spice

pinch of salt

350ml coconut cream

100ml water

Juice of 1 lime

Juice of 1 orange

200g green beans, topped and tailed

4 tomatoes, cut into 1/8ths

handful of fresh coriander, chopped

Method:

In a large saucepan, fry the onion in the sunflower oil until softened.

Add the pumpkin, ginger and garlic and fry until fragrant.

Then add the turmeric, cayenne, cinnamon, allspice and a pinch of salt. Follow with the coconut cream, water, lime and orange juice.

Simmer for 10 minutes. Then add the green beans and the tomatoes and simmer for another 10 minutes. Season to taste and add the coriander.

Serve the curry with rice.

All Spice/ Pimento are the dried green unripe berry of the pimento tree which grows in the Caribbean. It has a flavour similar to nutmeg, cinnamon and cloves combined.