+SF +GF
Don’t be turned off by the long list of ingredients, because what you get is a truly aromatic dish that uses spices to perfume a curry. Rich in coconut milk and tender pumpkin cubes, this curry can be served with a generous helping of homemade coconut brown rice. —MR
SERVES 4 TO 5
COCONUT RICE
1 cup (235 ml) water
¾ cup (177 ml) full-fat coconut milk
1 cup (210 g) brown rice, rinsed
Pinch of sea salt
PUMPKIN CURRY
1 tbsp (14 g) coconut oil
1¼ cups (295 ml) water, divided
½ cup (80 g) diced onion
3 cloves garlic, minced
½ thumb fresh ginger or 1 tsp ground ginger
1 tsp ground turmeric
Sea salt
1 tsp ground coriander
1½ tbsp (11 g) curry powder
½ tsp mustard seeds (optional)
1 kabocha squash
1 cup (110 g) green beans, cut in half
2 large carrots, cut into thin circles
1¼ cups (295 ml) full-fat coconut milk
½ cup (20 g) chopped fresh cilantro
3 bay leaves (optional)
FOR THE RICE
Start preparing the rice by boiling the water, coconut milk, brown rice and salt in a saucepan. Reduce the heat to a simmer and let the rice cook for 20 to 30 minutes (with the lid ajar), or until all the liquid is absorbed.
Now melt the coconut oil in a deep Dutch oven (or a deep, large pot) on medium heat. Then add ¼ cup (60 ml) of water, onions, garlic, ginger, turmeric, salt, coriander, curry powder and mustard seeds (if using) to the Dutch oven and cook on medium to high heat for 5 minutes. As this cooks, cut the top off the squash and cut the squash in half. Scoop out the insides and cut the squash into large bite-size pieces (no need to peel the skin—it is edible if using kabocha). Add the squash, green beans and carrots, remaining 1 cup (235 ml) water and coconut milk to the pot, and cook for 10 minutes.
Now add the cilantro and bay leaves (if using) and season with salt to taste. Cook for another 15 to 20 minutes, or until the squash is tender. Serve in a bowl over coconut rice and enjoy!