Fat sister pumpkin curry (vegan)

Authorcrumbs

Born just up the M5 from us in Cheltenham, The Coconut Tree has opened two Bristol sites in the past year, one on Cheltenham Road and another on the Triangle. Both have proved popular amongst the city’s residents – thanks, we bet, to their casual style, affordable dishes and imaginative cocktails. Praveen, more commonly known amongst the Coconut Tree family as Big Chef, is the man behind most of the restaurant’s favourite dishes. He loves eating this pumpkin number with the black pork and rotti from The Coconut Tree menu. If you’re making it at home, it’s great with rice or flatbread.

Yields6 Servings
 2 tbsp coconut oil
 2 medium red onions, finely sliced
 2 sprigs curry leaves
 4 garlic cloves, finely sliced
 3 long green chillies, sliced
 ½ tsp black mustard seeds, ground
 ½ tsp fenugreek seeds
 1 kg pumpkin, cut into cubes, skin left on
 1 tsp ground turmeric
 500 ml coconut milk
 2 tbsp short grain rice
 100 g fresh coconut
1

Heat the oil in a large saucepan over a medium heat and add the onion, curry leaves, garlic and green chilli. Fry for 5 minutes, until the onions are golden brown, then add the mustard and fenugreek seeds and continue frying for another 5 minutes.

2

Toss the pumpkin in a bowl with the seeded mustard and ground spices and season with salt. Add to the pan along with the coconut milk and bring to the boil. Turn down to a simmer and cover.

3

Meanwhile, heat a small frying pan over a medium heat and dry-fry the rice and coconut until brown and fragrant (about 10 minutes). Grind to a powder in a mortar or blender.

4

Add the ground rice and coconut powder to the curry.

5

Season the curry with salt and continue to simmer, stirring occasionally, until the pumpkin is cooked – soft but still holding its shape. Serve with rice or flatbread.

Category

Ingredients

 2 tbsp coconut oil
 2 medium red onions, finely sliced
 2 sprigs curry leaves
 4 garlic cloves, finely sliced
 3 long green chillies, sliced
 ½ tsp black mustard seeds, ground
 ½ tsp fenugreek seeds
 1 kg pumpkin, cut into cubes, skin left on
 1 tsp ground turmeric
 500 ml coconut milk
 2 tbsp short grain rice
 100 g fresh coconut

Directions

1

Heat the oil in a large saucepan over a medium heat and add the onion, curry leaves, garlic and green chilli. Fry for 5 minutes, until the onions are golden brown, then add the mustard and fenugreek seeds and continue frying for another 5 minutes.

2

Toss the pumpkin in a bowl with the seeded mustard and ground spices and season with salt. Add to the pan along with the coconut milk and bring to the boil. Turn down to a simmer and cover.

3

Meanwhile, heat a small frying pan over a medium heat and dry-fry the rice and coconut until brown and fragrant (about 10 minutes). Grind to a powder in a mortar or blender.

4

Add the ground rice and coconut powder to the curry.

5

Season the curry with salt and continue to simmer, stirring occasionally, until the pumpkin is cooked – soft but still holding its shape. Serve with rice or flatbread.

Fat sister pumpkin curry (vegan)