Roasted pumpkin, ginger and coconut curry


I posted this pumpkin curry recipe at the start of winter and I can't think how many times I have cooked it over the last few months, it has definitely been on high rotation. I am reposting it because although the weather is getting warmer, it is definitely going to stay on the menu in this house.... definitely recommend giving it a go.

To roast the pumpkin:

400-500 grams of pumpkin, peeled and cubed (I use half a butternut pumpkin, or squash)

1 tablespoon of coconut oil 

half a teaspoon of salt

half a teaspoon of turmeric

half a teaspoon of whole cumin seeds (optional)

For the curry:

3 tablespoons of coconut oil

1 tablespoon of ginger, finely grated

1 tablespoon of bombay bottle masala

1 green chilli

1 stalk of curry leaves (optional)

1 can of coconut milk - I use Ayam brand

half a teaspoon of salt

1 teaspoon of sugar

1 heaped teaspoon of tamarind paste

Coat the pumpkin with oil, salt and turmeric and roast for 20 minutes in an oven heated to 200 degrees C.  Leave to cool.

To cook the curry, heat oil in a heavy bottomed pan and add the green chilli, curry leaves (if you have them), ginger and lastly the bottle masala.  Keep cooking for a couple of minutes, adding a splash or two of water if it starts to stick.  Slowly add the coconut milk to taste – you can add the whole can or half a can plus half a can of water or stock depending on your preference. 

Add salt, sugar and tamarind, and simmer for around 15 more minutes.  Then add the pumpkin, a tablespoon of tomato paste and stir, cooking for a further few minutes.  Taste for seasoning and toss in a large handful of fresh baby spinach leaves to serve.