Pumpkin Curry with Basmati Rice

    40 minutes

    At the markets I bought so many pumpkins, normally I make pumpkin soup, but this time I thought I would experiment and made this great pumpkin curry recipe.

    4 people made this

    Serves: 4 

    • 250g basmati rice
    • 2 tablespoons canola oil
    • 2 shallots, finely diced
    • 1 clove garlic, finely diced
    • 1 piece fresh ginger, peeled and finely diced
    • 600g pumpkin, peeled and cut into bite sized cubes
    • 1 tablespoon tomato paste
    • 1 tablespoon curry powder
    • 150ml vegetable stock
    • 400ml coconut milk
    • 1 red chilli, halved and seeds scraped out
    • 100g dried apricots, cut into thin strips
    • 12 cherry tomatoes
    • salt and pepper, to taste
    • sugar
    • lemon juice
    • fresh parsley or coriander, finely diced
    • 100g walnuts, coarsely chopped

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cook rice according to the packet.
    2. Heat oil in a saucepan and fry the shallots, garlic and ginger until soft. Add the pumpkin, tomato paste and curry powder then saute.
    3. Pour in the stock and coconut milk. Add the chilli and apricots then bring to a boil. Reduce heat and simmer for 15 minutes.
    4. Add the tomatoes and season with salt, pepper, sugar and lemon juice.
    5. In the meantime in a dry frypan toast the walnuts briefly.
    6. Serve the pumpkin curry on the Basmati rice then sprinkle with walnuts and coriander to garnish.

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