Pumpkin Curry with Wild Rice (Plus a Special Addition!)
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Serves: 4
 
Ingredients
For the Curry
  • 1 tbsp coconut oil
  • 1 red onion, chopped into half moons
  • 2 cloves garlic, minced
  • ¼ tsp cinnamon
  • ½ tsp freshly grated ginger
  • 2 tbsp curry powder
  • 500g kabocha pumpkin, chopped into 3 cm chunks
  • 1 cup water
  • 1 can coconut milk
  • 2 large bananas, chopped
  • 1 cup celery, chopped into 1 cm pieces
  • Salt & pepper to taste
Garnish
  • Handful coriander (cilantro) leaves for garnish
  • 1 lime, quartered
  • ½ cup almonds
  • 1 cup cashews
  • 2 tbsp desiccated coconut
Serve with
  • 4 cups cooked wild rice
Instructions
  1. Heat the coconut oil in a large saucepan on medium heat. Once the oil melts, add in your onions and cook them until they start to become soft (around 5 minutes). Add in your garlic, ginger, spices, salt + pepper, and pumpkin and let cook for another 5-10 minutes.
  2. Add your water and coconut milk, reduce to a simmer, and cook for 10-15 minutes. After that, uncover and let cook again for another 15 minutes, stirring occasionally until pumpkin is cooked through but not too soft and mushy.
  3. In the meantime, toast your almonds, cashews, and dessicated coconut in a dry frying pan. Careful not to burn them! Set aside.
  4. Back onto the curry. Turn of the heat and add in your celery, so it slightly cooks but still maintains a nice crunch. Also this is the time to add in your bananas if you're using them!
  5. To serve simply layer some rice, curry, and top it off with the lime, coriander, and nuts!
Notes
If you're not too sure about the banana (which I know a few people probably will be!), simply chop it on the side and try it with a few bites of the curry! That way you don't compromise the whole dish in case you don't like it.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/kabocha-pumpkin-curry-wild-rice