Amount Per Serving:
Coconut and Pumpkin Curry
What was that I heard you say? Curry’s too hard to make? Well, it’s your lucky day my friends because this one is eeeeeeasy-peeeeeeazy! And, low and behold, it’s vegan. So you can finally have all your vegan friends around for dinner and wow the vegan socks off them!
1 tbs coconut oil
2 garlic cloves, finely chopped
3 tsp Thai seven-spice
2 cm knob of ginger, minced
1 stalk of lemongrass, white part only, thinly sliced
1–2 bird’s-eye chillies, finely chopped
¼ butternut pumpkin, chopped
¼ cauliflower, cut into small florets
½ red capsicum, deseeded and chopped
¼ green capsicum, deseeded and chopped
400 ml can coconut cream
240 ml vegetable stock
1 tsp tamarind paste
1/3 bunch spinach, roughly chopped
¼ bunch coriander, chopped
- Place a large saucepan over medium heat and add the coconut oil. Add the garlic, seven-spice, ginger, lemongrass and chilli and sauté for 4–5 minutes.
- Add the pumpkin, cauliflower and capsicum, toss through the spices and cook for 2–3 minutes. Add the coconut cream and stock and cook for 15–20 minutes, or until the pumpkin is cooked through and the sauce is thickened to your liking.
- Add the tamarind and spinach, stir through and cook for 1–2 minutes, or until the spinach has softened.
- Remove from the heat. Before serving, add the coriander and stir through.