Pumpkin & Beetroot Curry
Ingredients
- 200g pumpkin
- 1 cooked beetroot
- Handful of cavil Nero kale
- 1 tin chickpeas
- 2 garlic cloves
- 1/2 red onion
- 1/2 green pepper
- Handful coriander
- 1 vegetable stock cube
- 2 tsp tahini
- 2 tbsp olive oil
- 1 tin coconut milk
Spices:
- 1tsp Turmeric
- 1tsp Cumin
- 1tsp Garam masala
- 1tsp Medium curry powder
Equipment
- Roasting tin
- Wok or large frying pan
- Wooden spoon
- Food processor
Method
Begin by peeling and chopping the pumpkin into medium-sized chunks
Spread well within a roasting tin and drizzle with olive oil, salt and pepper
Add to a pre-heated oven at 180 degrees for 15 minutes
Whilst cooking, finely chop the red onion and garlic.
Add a tbsp of olive oil to a wide frying pan or wok, turn up to a medium heat and add the onion and garlic
Roughly chop the red pepper and set aside.
Continue to sweat down the garlic and onion and then add the drained chickpeas.
Add a tsp of each of your spices: turmeric, garam masala, curry powder and cumin.
Add an extra drizzle of olive oil and mix well with a wooden spoon
Add the green pepper and turn down to a low heat.
Using the food processor cup or jug, add the coconut milk, beetroot and stock cube. Blend until smooth (at least 30 seconds on a high blend)
Add the pink coconut milk mixture to the pan and turn up to medium heat
Mix well and let the curry simmer for 7-10 minutes. If it starts to bubble too much turn down to a low heat
Remove your pumpkin pieces from the oven.
Serve half of the curry mixture (for one portion) into a bowl carefully.
Top with half of the pumpkin, half of the cavelo nero, a sprinkle of coriander and a tsp of tahini, and serve!
