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Roasted Pumpkin Curry

Roasted Pumpkin Curry

Fabriqué avec notre Cari à la Noix de Coco du Kerala
2 SERVES
SERVES 2
prep
10 MINS PREP
20 MINS COOK
COOKS IN 40 MINS
Tailored to Taste
This winter, we ran a farm-to-table campaign in Australia to support local producers and many people have used seasonal produce to cook with our curries and biryanis. This wonderful Wedge Pumpkin Coconut Curry is one of the dishes made by food blogger Carlo-Lea using our Keralan Coconut Curry kit. These flavours work so well together, in fact Kerala does have a pumpkin and coconut curry which wouldn’t be far from this one. Thank you to Carlo-Lea for sharing this wonderful recipe with us.
Ingrédients
  • 1 pack of The Spice Tailor Keralan Coconut Curry Kit
  • 1 tsp. olive oil
  • ¼ large pumpkin
  • 1 small red chilli
  • 1 can chickpeas
  • Salt flakes and ground pepper
  • Fresh parsley and sunflower seeds
Méthode
  1. Preheat oven to 200°C.
  2. Trim pumpkin seeds away from pumpkin. Drizzle with oil and season with salt, pepper and dried spice pack from curry kit. Roast for 40 minutes, or until tender.
  3. Heat curry sauce in a pot adding in the chickpeas.
  4. Serve sauce in a dish. Place pumpkin in center of dish
  5. Drizzle with more oil and sprinkle with seeds, chopped chilli and parsley
  6. Serve with rice, naan or roti
Tailored to Taste
This winter, we ran a farm-to-table campaign in Australia to support local producers and many people have used seasonal produce to cook with our curries and biryanis. This wonderful Wedge Pumpkin Coconut Curry is one of the dishes made by food blogger Carlo-Lea using our Keralan Coconut Curry kit. These flavours work so well together, in fact Kerala does have a pumpkin and coconut curry which wouldn’t be far from this one. Thank you to Carlo-Lea for sharing this wonderful recipe with us.
  • 1 pack of The Spice Tailor Keralan Coconut Curry Kit
  • 1 tsp. olive oil
  • ¼ large pumpkin
  • 1 small red chilli
  • 1 can chickpeas
  • Salt flakes and ground pepper
  • Fresh parsley and sunflower seeds
  1. Preheat oven to 200°C.
  2. Trim pumpkin seeds away from pumpkin. Drizzle with oil and season with salt, pepper and dried spice pack from curry kit. Roast for 40 minutes, or until tender.
  3. Heat curry sauce in a pot adding in the chickpeas.
  4. Serve sauce in a dish. Place pumpkin in center of dish
  5. Drizzle with more oil and sprinkle with seeds, chopped chilli and parsley
  6. Serve with rice, naan or roti
Fabriqué avec notre délicieux
Cari à la Noix de Coco du Kerala
Un curry du Kerala à la noix de coco, délicatement équilibré et moelleux. Ses épices douces et ses couches de saveurs en font un plat incontournable pour ceux qui aiment les saveurs indiennes plus douces. Parfait avec des fruits de mer, du poulet, des œufs ou des légumes.
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Reviews
AIDE-MOI

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