Pumpkin coconut curry

Our Indian-inspired pumpkin coconut curry makes a warming and healthy lunch or dinner. It’s quick to make, delicious, naturally vegan and gluten-free.

about 600 g pumpkin or butternut squash, cut into equal size cubes
2 tbsp rapeseed / canola oil
1 tsp black mustard seeds
1 small red onion, finely chopped
4 garlic cloves, finely chopped
4 tsp finely grated ginger
1 tsp ground cumin
½-1 hot red chilli, sliced
¼ tsp hot chilli powder
1½ tsp garam masala
1½ tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1-2 tsp maple syrup
a handful of coriander, stalks chopped* + leaves for serving
2 cups / 1 tin full-fat coconut milk
½ tin chopped tomatoes / 1 large tomato (peeled and chopped)
about 1¼ tsp fine sea salt
lime wedges, to serve
handful of cashews, lightly toasted (to serve)

View the full recipe at Lazy Cat Kitchen →