Fragrant & Spicy Pumpkin Curry
4 red cayenne chillis
2 large cloves garlic
2 ½ tablespoons vegetable oil
2 teaspoons ground coriander
½ teaspoon ground cardamon
½ teaspoon ground tumeric
1 teaspoon paprika
3 cups vegetable or chicken stock
3 cups lite coconut milk
1 ½ kg pumpkin, peeled, seeded, cut in chunks
1 cinnamon stick
½ bottle BYRON BAY SPICY LEMONGRASS CHILLI SAUCE
1 small red capsicum, julienned
2-4 tablespoons fresh lime juice
¼ cup chopped coriander
Heat the oil in a large pot over medium heat. Add chopped onions and cook for 2 minutes.
Add garlic, ginger, spices, sweet potatoes and stock. Cook until potatoes are soft.
Puree the mixture and then stir in chilli sauce and citrus juice. Season to taste with salt and freshly ground black pepper.
Serve in bowls with a spoonful each of plain yogurt and chermoula and a sprinkle of coriander.
Chop 2 of the cayenne chillis coarsely.
In a processor, combine chillis, garlic, shallots and 1 tablespoon oil.
Blend to a paste.
Heat remaining oil in a heavy pot over medium heat.
Add the paste and cook for 5 minutes. Add ground spices and cook for another minute.
Add coconut milk and stock and bring to a simmer.
Turn heat to low and add the pumpkin and cinnamon stick.
Cook until the pumpkin is tender and sauce has reduced.
If sauce is too thin, remove pumpkin and continue to reduce sauce until thickened.
Return pumpkin and add salt to taste.
Stir in chilli sauce, capsicum and lime juice.
Cook for 2 minutes. Be careful not to overcook.
The pumpkin chunks will break down and you’ll have pumpkin soup.
Serve over rice garnished with the remaining 2 cayenne chillis, thinly sliced, and coriander.
make it extra hot with a bit of HEAVENLY HABANERO CHILLI SAUCE