I made an amazing pumpkin and broccoli curry from scratch for dinner last night and have to share it here. This recipe is gluten-free,vegan and vegetarian friendly. The curry is so creamy and sweet because of the pumpkin. I know a lot of people who doesn't like eating pumpkin because they find it incredibly bland and boring. I personally love pumpkins as they are nutritious, cheap and you can store it in the pantry for a very long time plus it is very versatile.
Half a pumpkin (about 1kg or a little more), skinned and cubed
1 large head of broccoli
1 large Spanish onion
A stalk of curry leaves (optional)
400ml can of coconut milk
For the curry paste:
1 large red onion, cubed
2 stalks of lemongrass stem roughly chopped
2 cloves of garlic
2 large red chillies
2 cm of turmeric or 1 teaspoon of turmeric powder
4 kaffir lime leaves (optional)
1. In a blender, blitz together all the ingredients for the curry paste. It doesn't have to be very fine but fine enough so that you don't bite into chunks of lemongrass.
2. Set aside the curry paste and heat about 2 tablespoons of cooking oil in a saucepan or wok.
3. Fry the curry paste and curry leaves until fragrant and and then add in the cubed pumpkins and onions. Stir fry for until they become semi soft and add coconut milk.
4.Add in broccoli and let it simmer for a 2 minutes. Season to taste.
I don't like my broccolis too soft. If you feel the same you can leave it out until the very end too.
Serve with brown rice or indian roti if you can find them in Asian stores.