Overdid it on Mother's Day? Reset with this vegan butternut and fenugreek curry
serves
4
"This recipe is all plant-based so it’s good for vegans," says Jessica Elliott Dennison. This recipe is an edited extract from Tin Can Magic by Jessica Elliott Dennison (published by Hardie Grant, $24.99).
Ingredients (14)
- 1 small butternut pumpkin (about 1.5kg)
- 1/4 cup (60ml) vegetable or light olive oil
- 2 onions, finely sliced
- 4 garlic cloves, crushed
- 4cm piece ginger, peeled then coarsely grated
- 400ml can coconut milk (ideally full-fat)
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 1/2 tsp chilli flakes (optional)
- 1 tsp ground fenugreek (or garam masala)
- Grated zest of 1 lemon
- 1 tsp lemon juice
- 100g spinach, washed and drained
- Warm naan breads, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 190°C. Roughly chop the pumpkin into large chunks (deseed with a spoon, but don’t peel). Place in a roasting dish and toss with 1 tbs oil and 1/2 tsp salt. Roast for 25 minutes, tossing halfway.
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2.Meanwhile, heat 2 tbs oil in a large, non-stick pan over medium heat. Add onion and fry for 5 minutes. Stir in garlic and ginger, and fry for 8 minutes until fragrant.
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3.Spoon 3 tbs of the thick coconut cream at the top of the tin into the onion, then stir in turmeric, cumin, chilli flakes and fenugreek for a minute until fragrant. Add remaining coconut milk, 1/2 tsp salt, half the lemon zest and the lemon juice.
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4.Add roasted pumpkin to sauce, stir in spinach until wilted and taste for seasoning.
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5.Serve curry sprinkled with remaining lemon zest with naan alongside.
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