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pumpkin curry

Pumpkin Curry


2 tbl spoons red curry paste ( organic if possible or try my recipe at bottom of page) 2 tbl spoons of coconut oil 2 kefir limes cut in half and 4 leaves ( substitute if not available with normal limes) 1/4 bunch of coriander palm sugar 1 tin organic coconut milk 2 cups of vegetable stock 4 cups of peeled and cut pumpkin ( not too small cut, will fall to pieces) fish sauce


place red curry paste and coconut milk in a large fry pan. on a low heat fry off paste to bring out flavours and to get rid of the raw taste, for 6 minutes. Add in vegetable stock, limes and leaves bring to a simmer. Add pumpkin. cook until just tender. Add coconut milk. TASTE at this point you can adjust the flavour. by adding a small amount of fish sauce this will make it saltier, add palm sugar 1 teaspoon at a time for sweetness. When the flavour is too your liking turn down heat and cook for a further 5 minutes. serve with brown rice or quinoa and chopped coriander on top. NOTE any vegetable can be used or added. Pumpkin is naturally sweet so needs less sugar added c

Curry Paste

4 cloves of garlic 4 lg red chillies ( smaller chillies make a hotter paste) thumb size piece of ginger thumb size piece of turmeric roots from fresh coriander 1 tbl of cumin 1 tbl spoon of sweet paprika 4 tbl olive oil or coconut oil Place all ingredients in a blender to form a paste ( paste will last in the fridge for 1 month)



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