Sweet Potato and Pumpkin Curry

I had a big pumpkin to use up and wanted to make a curry that didn’t have potato. I was also missing coconut milk. So this recipe is a product of improvisation, one of my favourite things to do when cooking!

2 tablespoons of ghee
1 brown onion, finely chopped
3 garlic cloves, finely chopped
4 teaspoons of turmeric
2 teaspoons of ground coriander
4 teaspoons of cumin seeds
2 teaspoons of fennel seeds
1 bay leaf
1 large sweet potato, peeled and diced into large chunky pieces
1 large pumpkin, peeled and diced into large chunky pieces (I used a butternut pumpkin)
1 cup of desiccated coconut
2 1/2 cups of water
fresh coriander to garnish

1. In a bowl, soak desiccated coconut in water for about an hour.
2. Heat ghee in large saucepan.
3. Once ghee is melted, turn the heat to medium and add the onions and garlic. Fry until golden brown.
4. Add spices and bay leaf, stir into ghee to bring out flavours.
5. Add sweet potato and pumpkin pieces, combine with spices.
6. Add the desiccated coconut and any excess liquid to the saucepan and stir.
7. Place lid over pan and put on low heat until vegetables soften. Cook for approximately 20 minutes.
8. Stir  occasionally and check to ensure the curry isn’t sticking to the bottom of the pan. You may need to add extra water if vegetables haven’t cooked through and the liquid has boiled dry in the saucepan.
9.  Turn off heat. Let the curry sit for 5-10 minutes in the pan with the lid on before serving.
9. Serve and garnish with freshly chopped coriander. Eat with brown rice or a fresh crunchy salad.

An original recipe for Vegematarian. Mixing it up!

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