Despite what it may seem, I don’t survive on sugary foods alone (as much as I would like to) and just to prove it, I thought I’d share this creamy mushroom and roasted pumpkin curry recipe with you – because it tasted too good not to.
I find nothing more comforting than a bowl of curry to warm me up on a cold and dreary day (besides a bowl of warm chocolate pudding topped with vanilla ice-cream of course) and a helping of this curry teamed with my favourite T.V. series made for a great combination whilst trying to overcome a bug last week.
Let’s talk about this curry: It’s full of roasted pumpkin which adds a sweet caramel flavour, it has ginger and chilli for an extra kick and the addition of the creamy coconut milk will have you wanting second and third portions.
Caramelising, creamy, and comforting – what more could you want from a curry?
To up the protein in the meal, I served it with black quinoa rice – this sounds fancy but really I just mixed a little quinoa to some rice. Simple yet delicious and makes me feel slightly better about eating white rice (and my chocolate pudding for dessert).
Note: Black quinoa is easy to find in any health food store and some supermarkets. It has a crunchy texture and an earthy, sweet taste. It also retains is striking black colour when cooked.
- 500g Pumpkin, peeled, seeds removed and cut into small cubes
- Olive oil
- 1 medium size onion
- 2 cloves garlic
- 1 tsp freshly grated ginger
- 1 tsp curry powder
- 1 tsp cumin
- 150g mushrooms, sliced
- Chilli powder (to taste)
- 1 x 400ml can coconut milk
- 1 x 400g chopped tomatoes
- 1 tsp vegetable stock or chicken stock
- 1/2 cup water
- 1/4 cup fresh coriander
- 1 1/2 cups Jasmine rice
- 1/4 cup black quinoa *
- 1 tsp salt
- 3 1/2 cups hot water
- 1. Preheat oven oven to 200C and line a baking tray with baking paper or grease with oil. Place pumpkin pieces on tray and drizzle the olive oil, mixing with your hands to coat the pumpkin.
- 2. Once the oven has reached 200C, place pumpkin in the oven and bake until roasted (about 25 minutes).
- 3. Meanwhile, slice the onion (either finely or big slices depending on preference). Heat 1 tbsp olive oil in a large pan and add onion, and cook over a medium heat until translucent.
- 4. Crush the garlic using a garlic crusher and add to the onion along with the ginger and mushrooms. Stir for a minute or so, then add the curry powder, cumin and chili powder. Stir for 30 seconds before adding the coconut milk and chopped tomatoes.
- 5. Using the empty tin from the tomatoes, dissolve the stock in the water and add this to the curry along with the roasted pumpkin and coriander.
- 6. Bring to the boil and then simmer for 15 minutes.
- 7. Serve with the black quinoa rice and fresh coriander.
- Combine rice, quinoa, salt, and water in a pan. Cover and bring to the boil then simmer for 15 minutes or until rice is cooked. Fluff with a fork.
- * This curry tastes even better the next day! It lasts up to 3 days stored in an air tight container in the fridge.
- * You can also use white quinoa or all white or brown rice.