Wicked Comforting Pumpkin Curry

Name: Wicked Comforting Pumpkin Curry
Cook time: 45 min
Total time: 45 min
Ingredients: 3 cups peeled and cubed pumpkin or squash; 2 Tbsp grapeseed oil or vegetable oil; 1 medium onion, diced; 2 Tbsp minced fresh ginger; 2 Tbsp minced fresh garlic; 1 aubergine (eggplant), cubed; 4 Tbsp yellow (or red) Thai curry paste; 2 cans (14 oz/400 g each) light coconut milk; 2 Tbsp brown sugar; 1 tsp ground turmeric; Pinch salt & black pepper; 2 tins (14 oz/400 g) chickpeas, drained; 2 Tbsp lemon juice; 1 cup veg broth to thin as/if needed; 1 small red chili, chopped (optional); 1 Tbsp macerated coconut, for garnish; ½ bunch coriander, for garnish

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Cook Time: 45 minutes

Total: 45 minutes

Servings: 2

Author : Wicked Healthy

pumpkin curry

Instructions

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Step 1

Preheat oven to 350ºF (180ºC) and roast cleaned and chopped pumpkin for 20 minutes, or until soft.

Step 2

Heat a large saucepot on medium high heat, add oil, onion, ginger, and garlic and saute for 2 minutes.

Step 3

Add aubergine and curry paste, stir to cook for a couple minutes.

Step 4

Add cooked cubed pumpkin, coconut milk, brown sugar, turmeric and pinch of salt and bring to simmer, then add chickpeas and lemon juice.

Step 5

Simmer for a good 10-15 minutes to meld flavours, adding veg broth if needed for thinner consistency.

Step 6

Remove from heat, let settle and serve over brown rice with additional veg for added boom!

Step 7

Serve with chilies, fresh coriander and coconut to garnish.

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