Roasted Pumpkin & Jackfruit Curry

INGREDIENTS:

For 2-3 people

1 medium sized pumpkin
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp freshly grated ginger
1 heaped tsp garam masala (more to taste)
1/2 tsp turmeric
1 tsp paprika
1/4 tsp chilli powder (optional)
1 can light coconut milk
150 mLs non-dairy yoghurt
1/2 cup water
1 tsp maple syrup
1/2 tsp salt
1 can jackfruit, drained and rinsed. Seeds disregarded and pulled apart with hands.
To serve: fresh coriander, rice, or naan

DIRECTIONS:

Preheat oven to 200°C fan-force and line a baking sheet with baking paper.
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.
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).
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.
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.
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.
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.
Serve warm on a bed of rice with naan bread, non-dairy yoghurt and mango chutney!