Pumpkin Creole Curry by Chef Jordan

Search

Pumpkin Creole Curry by Chef Jordan

Don’t let those halloween pumpkins go to waste after your celebrations. Make this delicious and colourful curry, recipe by Chef Jordan of our Community Meal Service. The sweet nuttiness of roasted pumpkin is such a tasty autumn treat. With the addition of tart rhubarb, apple and sweet mango, this curry is a perfect warming supper packed with flavour after an evening of tricking or treating!

Ingredients

Ingredients (serves 4)

• 1 large pumpkin 🎃
• 2 carrots 
• 1 onion
• 4 large tomatoes 
• 1 or 2 juicy mangoes
• 1 apple 
• 3-4 rhubarb 
• a few greens of your choice (kale, spring greens, broccoli, green peas) 
• 2 tablespoons cumin 
• 1 tablespoon ginger 
• 1 tablespoon garam masala 
• 1 tin coconut cream 
• 1 tablespoon cider vinegar 
• 2 tablespoons agave syrup 
• 1 tablespoon salt 
• 2 tablespoons coconut  (or olive oil if you prefer)

Method

1. Peel and then chop your pumpkin into cubes (you can keep the skin on if it’s not too thick. Reserve the seeds and toast them with a pinch of salt and spices for a crunchy snack or to sprinkle on top of your curry when served). 
2. Roast the cubed pumpkin with garlic, coconut oil and salt for 30 mins until soft.
3. Peel and chop the onions and fry them in coconut oil until soft.
4. Chop carrots into small cubes and add to the pot. 
5. Add the spices and allow them to release their flavours and fragrance, being careful not to burn them.
6. Chop mango and apple in cubes add to the pot followed by chopped tomatoes.
7. Let it cook all cook down for a little bit until the veg are soft.
8. Add coconut cream and then the cooked pumpkin 🎃 
9. Add the agave syrup and cider vinegar 
10. Prepare your chosen greens and let it simmer for 20-30 mins 
11. Serve with rice; we love it with Jasmine.

Happy Halloween 🎃