Creamy Pumpkin Curry

Ingredients

• 1 Pumpkin
• 2 tsp Ground Cumin
• 1.5 tsp Chilli Powder
• 3 Cardamom Pod
• 2 Stick Cinnamon
• 1 Red Onion
• 2 Clove Garlic
• 2cm Ginger
• 600 g Passata
• 1 tsp Garam Masala
• 1 tbsp Honey
• 175 g Coconut Yoghurt
• 15 g Coriander (to serve)
• 500 g Cooked Rice
• Salt
• Vegetable Oil

Instructions

1. 1

   Heat your oven to 190°C/375°F.

2. 2

   Peel your pumpkin, cut in half lengthways, then into ½ inch wedges. Place in a baking tray with ½ tsp of your chilli powder, half of your cumin, a drizzle of oil and a pinch of salt. Mix with your hands, then roast in the oven for 30-40 mins until tender and starting to caramelise. You want to get nice charring on the edges here.

3. 3

   Dice your onion and finely chop your garlic and ginger.

4. 4

   Heat a glug of vegetable oil in a large saute pan. Add your cardamom pods and cinnamon stick and cook over a medium heat until fragrant, about 1 minute.

5. 5

   Tip your onion into the pan and lower the heat. Cook for about 20 mins until totally soft and caramelised. Add your ginger and garlic and cook out for a couple of mins until starting to turn golden.

6. 6

   Pour your passata into the pan along with your remaining cumin and chilli powder, then bring to a boil. Simmer for 20 mins until reduced and jammy.

7. 7

   Meanwhile, heat up your Tilda rice according to packet instructions.

8. 8

   Add your garam masala and honey to the pan and simmer for another 5 mins.

9. 9

   Add your coconut yoghurt to the pan, season to taste and simmer for another 5 mins. Add your roasted pumpkin and stir to combine.

10. 10

    Serve on top of rice with coriander to garnish. Enjoy.