Turmeric & pumpkin curry

During the Autumn and Winter months, I feel that it’s the perfect time to enjoy lots of delicious, warming and comforting meals like curries, stews and soups. These are all amazing dishes to jam pack full with nutritious and wholesome ingredients and can also be incredibly easy quick and straight forward to put together. Using seasonal fruits and vegetables is a great way to make the most of the produce available and can also help to make healthy eating that little bit more affordable. Pumpkins have just started to filter into supermarkets at the moment and are really affordable to buy, so are a great buy! They’re also really versatile; there are literally countless different recipes and dishes that you can cook with pumpkin.

This curry is packed with flavour and make completely from scratch with lots of fresh veggies, coconut milk and spices! This recipe is completely vegan and is therefore dairy free- made with coconut milk. For the spices, i’ve added in turmeric, as this is adds a wonderful dimension of flavour, as well as having many health benefits too. Turmeric has anti- inflammatory properties and gives such a wonderful, vibrant kick of flavour to dishes like stews and curries.

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Ingredients:

1 red onion

2 crushed garlic cloves

1 courgette

1 red bell pepper

1 cup roasted pumpkin

300ml coconut milk (canned)

1 tsp mild curry powder

Pinch of cumin seeds

1 tsp turmeric powder

2 tbsp tomato puree

Pinch of sea salt

Half cup water

 

Method:

Finely dice your red onion and heat this in a pan with a little coconut oil over a medium heat. Once the onion begins to soften, add in your garlic and spices and continue to cook.

Chop the rest of your veggies and add these into the pan, mixing everything well to insure that the spices are evenly coating the veg. Pour in the coconut milk, water and tomato puree and leave to simmer for around 20 minutes.

After about 10 minutes, your veggies should be nearly cooked through and the sauce should have thickened slightly. Season with a pinch of salt to taste and now add in the cooked pumpkin. Give the curry a good stir and leave to simmer for the rest of the 20 minutes.

I love to serve this with some cauliflower rice, but you could also use brown rice here.

 

 

Recipe by: Charlotte from @charleyshealth

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