Ingredients:
- Leftover Pumpkin-peeled & diced into 2cm pieces
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2.5 cm piece of ginger (grated)
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- 30 ml curry powder
- 5 g turmeric
- 5 g cumin
- 5 g coriander
- Salt and pepper to taste
- Fresh coriander for garnish
- 15 ml oil
Method:
Instructions: Chop the pupkin into bite-sized pieces. Heat oil in a large pan over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and ginger and cook for another minute. Stir in the curry powder, turmeric, cumin, and coriander. Cook for a minute until fragrant. Pour in the chopped tomatoes and coconut milk. Stir well to combine. Add the leftover pumpkin to the pan. Bring to a simmer and cook for about 15-20 minutes, or until the vegetables are cooked through and the flavours have melded together. Season with salt and pepper to taste. Garnish with fresh coriander and serve with rice or naan bread.
Recycling Tip: Tin can planters: Food cans have a protective coating that makes them waterproof and suitable for use as planters for gardens and window arrangements. Recycle the pumpkin stem, skin and seeds in your food caddy.