
Roasted Pumpkin & Jackfruit Curry
INGREDIENTS:
For 2-3 people
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1 medium sized pumpkin
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2 tbsp olive oil
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4 cloves garlic, minced
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1 tbsp freshly grated ginger
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1 heaped tsp garam masala (more to taste)
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1/2 tsp turmeric
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1 tsp paprika
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1/4 tsp chilli powder (optional)
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1 can light coconut milk
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150 mLs non-dairy yoghurt
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1/2 cup water
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1 tsp maple syrup
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1/2 tsp salt
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1 can jackfruit, drained and rinsed. Seeds disregarded and pulled apart with hands.
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To serve: fresh coriander, rice, or naan
DIRECTIONS:
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Preheat oven to 200°C fan-force and line a baking sheet with baking paper.
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Peal and cut the pumpkin in half and scrape out the seeds. Chop the pumpkin into 2-3cm cubes and place on the baking tray. Drizzle with 1 tbsp olive oil and bake for 25 minutes.
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After 25 minutes remove half of the pumpkin from the oven and set side. Continue roasting the other half for an additional 20 minutes (until very soft).
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Meanwhile, heat the oil in a large pot over medium heat. Once hot, add the garlic and ginger and cook for about 3 minutes. Next add your garam masala, turmeric, paprika and chilli powder and continue to cook for a few more minutes to increase the flavour of the spices.
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Add your pumpkin chunks that had roasted for 25 minutes and your jackfruit and cook for another 5 minutes. You may need to add a few drops of water to stop it from sticking to the bottom of the pan.
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Once the other half of pumpkin is done roasting, remove from the oven, let cool for a few minutes and then place in a blender with the coconut milk, yoghurt, water, maple syrup and salt. Blend on high speed until very smooth.
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Pour in the pumpkin sauce and stir to coat. Let simmer for 5-7 minutes, until it reaches a thick, yet creamy consistency. Tastes and adjust seasonings if needed.
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Serve warm on a bed of rice with naan bread, non-dairy yoghurt and mango chutney!