A Halloween dish with a difference.
Ingredients
- 1 large pumpkin (diced)
- 1 red and yellow pepper
- 2 red chiles
- 1 onion
- 2 garlic cloves
- 1 large spoon of red curry paste
- 5 slices fresh ginger
- 1 large tablespoon of madras curry powder
- 1 large spoon brown sugar
- 100ml rice wine vinegar
- 1 can chickpeas
- 1 litre coconut milk or 2 cans
- 3 handful spinach
Method
- Cut half the pumpkin into large dice, and the remainder, (trim from dice) and the other half cut into wedges and roast in the oven with salt and pepper at 180 degrees. - for about 25mins until soft.Heat a pan with a little oil, add onion and garlic until soft.
- Add red peppers and chili and cook for 3-4 minutes until soft.
- Add curry paste, ginger, turmeric, cumin and sugar and cook for 4-minutes.de-glaze pan with rice wine vinegar and reduce slightly.
- In a separate pan, colour off pumpkin dice with salt and pepper until nice and golden- blend the roast pumpkin in a blender until smooth.
- Add the golden pumpkin into the pan and pumpkin puree with the rest of the ingredients.
- Add chickpeas and coconut milk, reduce the heat and simmer, uncovered until the pumpkin dice is cooked, about 10 minutes,
- Add spinach, coriander and lime, and a sprinkle of crispy pumpkin seeds on top for crunch.
- Serve hot, with rice on the side.
