Pumpkin Coconut Stew
Recipe from our friends at Knowsley Kitchen
This curry can be made with any variety of pumpkin and also works nicely with squash. It is a great thing to make around Halloween, when the pumpkins are on sale to carve. They are perfectly edible and tasty and keep for quite a long time in cool storage! You can even use the pieces of pumpkin that you carve out of the Jack-o'-lantern to make the recipe. If you are using the offcuts of Halloween decorations and do not have quite enough for 1 kilogram of pumpkin you can top up the stew with sweet potato, regular potato or beans.
Also, do not shy away from roasting the seeds in a low oven until they are slightly golden, they make a great snack and/ or topping for this stew. As pumpkin is sweet it can take quite a lot of spice, both aromatic and hot, so feel free to adapt the recipe to your tastes- with the chilli in particular!
2 tins Coconut milk
2 Medium onions, peeled & sliced
5 Cloves garlic
2 Red chillies, seeds removed
2 tsp Fresh ginger, grated
1 tsp Turmeric
1 tsp Ground Cumin
1 tsp Smoked paprika
Start by removing any pieces of marked skin from the pumpkin and chopping into cubes. You can remove all of the skin if you wish but it is edible. Try to keep the cubes a similar shape and size so that they cook evenly.
Add the pumpkin to the pot with the dried spiced and a little oil, coat the pumpkin in the spices and add the fresh aromatics, coconut milk, plenty of salt and pepper. Turn the slow cooker on to a high heat and cook for 1 ½ / 2 hours until the pumpkin is tender.
To serve top with roasted pumpkin seeds, alternatively some roasted peanuts would work well and some freshly chopped coriander, spring onion and chilli.