Ingredients
- 3 tablespoons virgin coconut oil
- 2 small yellow onions, finely diced
- 1 tablespoon fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 teaspoons curry powder
- 1 tablespoon garam masala
- 1/2 teaspoon cayenne pepper, or to taste
- 1 Hokkaido pumpkin / Red Kuri squash (ca. 1 kg), seeds removed and cut into bite-sized pieces (about 3 cm)
- 500 ml vegetable or chicken broth
- 1 x 200 ml can coconut milk (full-fat)
- 1 teaspoon brown sugar (muscovado or coconut palm sugar)
- sea salt and freshly grated black pepper, to taste
- 200 g Tuscan kale, stems removed and chopped (or use curly kale or spinach)
- Juice of 1 lime, plus more to taste
- Cooked rice, to serve
Instructions
- Heat the coconut oil in a large Dutch oven or heavy saucepan over medium heat. Add the onions, ginger and garlic and cook for about 2 minutes, stirring often. Stir in the tomato paste, curry powder, garam masala and cayenne, and cook for 30–60 seconds until fragrant.
- Add the Hokkaido pumpkin, broth, coconut milk and brown sugar. Season with 1 teaspoon salt and a little black pepper. Increase the heat to medium-high and bring everything to a gentle boil.
- Reduce the heat to medium-low and let the curry lightly simmer until the squash is almost tender, about 12-15 minutes.
- Add the kale and stir until wilted and the squash is tender (3-5 minutes). Remove the pot from the heat and stir in the lime juice. Taste and adjust the seasoning with more salt and pepper, if needed. Ladle the pumpkin curry over cooked rice and serve warm, with extra lime wedges on the side. Enjoy!
Nutrition
Notes
- Choose a curry powder you genuinely enjoy, as it really shapes the flavour of this dish. I like using Curry Classic and Garam Masala from Lebensbaum (unpaid mention).
- I like to serve this with brown short-grain rice, which takes about 45 minutes to cook, so I usually start that first. If you want something quicker, basmati rice or jasmine rice are great options and cook in no time at all.