Things have been a little quiet around this space lately. Because life in the real world has been anything but. Squishing work and study and family and friends into life, and still finding time for some precious self-care, hasn’t left a whole lot of room for pottering around here. But this recipe is one that I promised to share, and promises are made to be kept. Even if they are a little late.
We made this gorgeously aromatic and simple curry a few weeks back in our Autumn kitchen garden classes, and it was a serious winner. The kids devoured it, the adults savoured it, and even the kids who ‘don’t like curry’ went back for seconds. The magic of kitchen garden cooking at it’s best! So here it is for you to try too. Enjoy xo
Pumpkin & Basil Coconut Curry
- 2 tablespoons olive oil
- 1 brown onion, finely diced
- 2 inch piece ginger, finely chopped
- 4 cloves garlic, finely chopped
- 270 ml coconut cream*
- 500g piece pumpkin, skin & seeds removed and cut into 1 cm dice
- 2 large potatoes, scrubbed & cut into 1 cm dice
- 3 tablespoons light soy sauce or tamari
- Small bunch basil, leaves picked
Heat a large wok or deep frying pan and add the olive oil. Add the onions and sauté gently until softened but not browned.
Add the garlic and ginger and cook until soft and fragrant.
Add the coconut cream and soy sauce and mix well.
Now add the pumpkin and potato and bring to a gentle simmer. Cover and cook until the potato is soft when tested with a skewer, adding some water if it becomes too dry.
Taste for seasoning, adding more soy sauce if needed. Stir through the basil leaves until just wilted, then serve at once with steamed rice.
*A note on coconut cream: I prefer to buy pure coconut cream and water it down as necessary, as it can be tricky to find coconut milk that doesn’t contain emulsifiers and stabilisers – things I would rather avoid. Look for ‘100% coconut kernel extract’ on the label.