Fragrant & Spicy Pumpkin Curry

Author

Byron Bay Chili Co

Prep Time

15 minutes

Cook Time

25 minutes

Servings

6 serves

Category

Light Meals, Main Meals

Ingredients

• 4 red cayenne chillis
• 2 large cloves garlic
• 4 shallots
• 2 1/2 tablespoons vegetable oil
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cardamon
• 1/2 teaspoon ground turmeric
• 1 teaspoon paprika
• 3 cups vegetable or chicken stock
• 3 cups lite coconut milk
• 1 1/2 kg pumpkin, peeled, seeded, cut in chunks
• 1 cinnamon stick
• Salt
• 1/2 bottle Bryon Bay Chilli Co Spicy Lemongrass Chilli Sauce
• 1 small red capsicum, julienned
• 2-4 tablespoons fresh lime juice
• 1/4 cup chopped coriander

Directions

1. Chop 2 of the cayenne chillis coarsely
2. In a processor, combine chillis, garlic, shallots and 1 tablespoon oil
3. Blend to a paste
4. Heat remaining oil in a heavy pot over medium heat
5. Add the paste and cook for 5 minutes
6. Add ground spices and cook for another minute
7. Add coconut milk and stock and bring to a simmer
8. Turn heat to low and add the pumpkin and cinnamon stick
9. Cook until the pumpkin is tender and sauce has reduced
10. If sauce is too thin, remove pumpkin and continue to reduce sauce until thickened
11. Return pumpkin and add salt to taste
12. Stir in chilli sauce, capsicum and lime juice
13. Cook for 2 minutes
14. Serve over rice garnished with the remaining 2 cayenne chillis, thinly sliced, and coriander