Dinner

Recipes

Yoghurt Pumpkin Curry

20 minutes

Preparation Time

20 minutes

Cooking Time

2

Servings

Ingredients

Curry
1 tbsp extra virgin olive oil
2 cups Jalna Greek yoghurt
1L chicken stock or vegetable
2 tbsp fish sauce
15g palm sugar
750g peeled & diced pumpkin
1 cup bean sprouts
1 cup picked coriander leaves 2 limes
Curry Paste
3 tsp ground coriander seeds
3 tsp ground cumin seeds
2 lemongrass stalks, finely chopped
2 dried red chilies, soaked in warm water for 1 hour
2 tbsp dried shrimp, soaked in warm water for 1 hour
1 red onion, finely chopped
3 garlic cloves, crushed
1 knob of ginger
1 tbsp extra virgin olive oil

Method

To make the curry paste, blend all the paste ingredients and a splash of water in a small food processor until a very smooth consistency is achieved.
Heat oil in a large saucepan over medium heat. Add the curry paste and stir until fragrant.
Add the chicken stock and bring it to a boil. Then, add fish sauce and palm sugar, seasoning to taste. Add the diced pumpkin and simmer until tender.
Remove one-third of the cooked pumpkin from the pot and blend it until smooth.
Return the smooth pumpkin puree to the pot. Add the yogurt to the pot and stir well. Season the curry with salt and a squeeze of lime juice.
Divide the curry among bowls and top with bean sprouts and coriander.
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