Arafura Pumpkin 'Curry'

Missy Wombat's Note:

This is a fridge emptying out concoction with a Thai type flavour. It is very mild and my toddler went beserk over the pumpkin cooked in this way. It's nice to hear a toddler ask for more!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 500 g pumpkin, cubed
• 2 tablespoons grapeseed oil
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/3 teaspoon turmeric
• 1/2 teaspoon mustard seeds
• 1/3 teaspoon paprika
• 1/3 teaspoon cinnamon
• 1 onion, chopped
• 2 stalks lemongrass, cut into pieces big enough to find and fish out at the end
• 1 cube vegetarian chicken flavored broth mix, eg massel
• 1 cup water
• 60 g dry coconut powder
• 1/2 red capsicum, chopped into pieces
• 1/2 zucchini, small and chopped into small pieces

Directions:

1. Dry fry the spices in a wok for a couple of minutes before adding the oil and then the onion.
2. Saute the onion for a couple of minutes.
3. Add the pumpkin, the lemon grass and stir fry for a couple of minutes.
4. Crumble the'chicken' stock cube into the mix, and the coconut powder.
5. Add water and mix well.
6. Allow to cook for a few minutes so that the water slightly reduces and the pumpkin starts to become cooked.
7. Add the capsicum and zucchini and allow to cook until these are slightly tender.
8. Fish out the lemongrass or at least warn the family to fish out the lemongrass!
9. Serve with rice.

Reviews

[DigablePlants]

Absolutely delicious! I used canned coconut milk (light) instead of coconut powder. And freshly ground spices, which is worth the extra effort just for the smell of it. Also used a lot of Thai red chili peppers to make a more spicy curry. It tastes even better warmed up the next day!