The hotter the blaze, the bigger the appeal when it comes to curry. Try this delicious Pumpkin Curry with Hemp Garlic Cream for the perfect mid week or weekend winter warmer dinner.
MAKES 8 SERVINGS
1kg pumpkin flesh
2 large carrots
3 – 4 tbsp ghee or coconut oil
3 medium onions, peeled
4 garlic cloves, peeled
2 thumb-seized pieces of fresh ginger, peeled
25g hot curry powder (use mild if pre- ferred)
1 x 400g tin of chopped tomatoes Handful of jumbo raisins or Chilean flame raisins
1 x 400ml tin of coconut milk or 250ml good stock
1⁄2 x 400g tin of butter beans, drained and rinsed (optional)
For the Hemp Garlic
75g hulled hemp hearts (hemp seeds) 1 garlic clove, crushed
Juice of 1 small lemon
Pinch of flaky sea salt
Fire up your oven to 200°C. Peel and chop your pumpkin into bite-sized pieces. Do the same with your carrots, slicing on the diagonal if you’re really snazzy. Tumble both veg onto two large baking trays. Dot with some of the ghee or coconut oil and roast in the oven for 30 – 40 minutes, shaking the tray several times throughout, until caramelised on the outside and soft on the inside. Set aside.
Roughly chop your onions and pulse with the garlic and ginger in a food processor (not a blender) for 5 seconds. You can finely chop them with a sharp knife if you prefer to practise your ninja skills. Sweat the chopped onion mix for 10 minutes over a gentle heat with the remaining ghee or coconut oil. Add the hot curry powder and stir for 1 – 2 minutes to coat everything thoroughly.
Tumble in the tomatoes, raisins, coconut milk or stock. If you fancy adding beans to this, now is a good time. Cook for 10 minutes before socialising with the roasted tray of pumpkin and carrots. Stir and serve straight away or cool and store in the fridge for up to three days. For the hemp garlic cream, blitz all the ingredients in a high-powered blender until sumptuously smooth. You’re looking for the familiar consistency of pouring cream. Add an extra pinch of flaky salt if you think it needs a lift.
Serve and enjoy!