Simple vegan coconut pumpkin curry
First post in a long time, sorry i've been really busy with uni this term. This is the fastest curry i've ever made, it only took about 10mins prep time plus around 20mins cooking time! It even got the approval from my mum, who said you wouldn't even notice it has no onion or garlic! The following recipe serves 2 people (with rice).
2 tsp coconut oil 1/2 tsp tumeric 1 tsp fresh grated ginger 1/4 tsp cumin Some chilli * (everyone has different tolerance for chilli, so omit or add your preferred amount) 300g pumpkin or butternut squash 165ml coconut milk Handful fresh coconut meat (optional) Fresh coriander to garnish (optional) -Gently heat the spices in the coconut oil - Add the pumpkin, the coconut meat (if using) and the coconut milk (rinse the can out with water and add that too) - Bring to almost boiling point, then simmer for about 15-20 mins, or until the pumpkin is tender. - Serve with rice and top with coriander.
