In this pumpkin curry recipe, the roasted rice powder thickens the sauce and adds a fragrant toasty flavour.
Ingredients
Method
Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper.
Place pumpkin, onion, 1 teaspoon of the garam masala and 2 tablespoons of the coconut oil in a large bowl; toss until well coated. Arrange pumpkin and onion on lined tray; season. Roast for 25 minutes or until tender.
Meanwhile, place rice in a large frying pan over medium heat; cook, stirring, for 4 minutes or until golden brown. Remove from heat; cool completely. Using a spice grinder or pestle and mortar, pound rice to a fine powder.
Heat 1 tablespoon coconut oil in same frying pan over medium-high heat. Add half the curry leaves; cook, stirring, for 2 minutes or until
crisp. Drain on paper towel.
Finely chop the remaining curry leaves. Heat remaining coconut oil in same frying pan. Add chopped curry leaves, garlic, curry powder, chilli powder, cinnamon, turmeric and remaining garam masala; cook, stirring, for 1 minute or until combined and fragrant. Stir in the coconut cream and ½ cup (125ml) water; bring to a simmer. Stir in the roasted rice powder; simmer for 3 minutes or until curry begins to thicken. Season.
Arrange pumpkin and onion in curry; top with fried curry leaves and pepitas. Serve with steamed rice and lime cheeks.
Cooking with coconut oil adds extra flavour; you can use extra virgin olive oil instead.
Test Kitchen tip
