3 pumpkin curry in the oven
I invented this dish when I still had some work to do on the computer but fancied a curry-like dish. I know curries are also not very time consuming so this gave me time to concentrate on my work and not worry about burning anything in the kitchen!
Preparation time: 15 minutes
Oven temperature: 200°C
Baking time: 45 minutes
1 big onion
2 big garlic gloves
2 tins of organic coconut milk
1 tsp ground cumin
1 tsp of ground cardamom
5 curry leaves
1 tsp mix of ground white and brown mustard seeds
1 tsp of garam masala
1 tsp galangal fresh or paste
300g Uchiki Kuri pumpkin
300g summer squash
400g mixed beans
1 small courgette
100g cashew nuts
1 tsp vegetable bouillon (marigold ideally as it has the least additives)
Preheat the oven to 200°C.
Cut the onion and garlic finely and place in a big oven dish. Add the coconut milk and all the spices and galangal and mix with the milk.
Next cut the vegetables and add to the milk.
Add the nuts. Mix the water with the bouillon and add to the mix.
Press the vegetables down slightly so that everything is soaked in the milk.
Place in the oven and bake for 45 minutes.
We like to eat it just as it is but it’s also great with red rice or quinoa.