Pumpkin Coconut Curry – Autumn in a Pan
A warm, creamy pumpkin coconut curry with fragrant spices, perfect for cool autumn days.
Nutrition (approx.): 360 kcal per serving
Ingredients
- 600 g pumpkin (e.g. butternut squash), peeled and cut into 2 cm cubes
- 1 can coconut milk (400 ml, full fat)
- 1 can chopped tomatoes (400 g)
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 1 piece of fresh ginger (2 cm), grated
- 2 tbsp red curry paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt, to taste
- 1 tbsp coconut oil or sunflower oil
- 200 ml vegetable stock
- Juice of half a lime
- Fresh coriander, for garnish
- Basmati rice or naan bread, to serve
Preparation
- Heat the bakeVIA hob to medium heat and add the oil to a wide, deep pan. Once the oil shimmers, add the finely chopped onion and fry, stirring continuously, for 4 to 5 minutes until soft and lightly golden.
- Add the garlic and grated ginger to the pan and stir for 1 minute over medium heat until the mixture becomes fragrant. Then add the red curry paste, cumin, ground coriander and turmeric, and stir the spices through the onion mixture for 2 minutes so they bloom properly.
- Add the pumpkin cubes and toss them so they are fully coated in the spice mixture. Pour in the chopped tomatoes and vegetable stock, then bring everything to a boil over medium heat, which takes about 3 minutes.
- Reduce the bakeVIA hob to low heat and add the coconut milk. Let the curry simmer uncovered for 15 to 18 minutes until the pumpkin is cooked through and slightly tender but still holds its shape.
- Crush a quarter of the pumpkin cubes with the back of a spoon to thicken the sauce and create a creamy texture. Season the curry with lime juice and salt, stir well and leave to rest for another 2 minutes on the lowest heat.
- Ladle the curry into deep plates or bowls and garnish with fresh coriander. Serve immediately with basmati rice or naan bread for a complete and satisfying meal.
