Pumpkin and Cashew Curry

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Pumpkin and Cashew Curry

 

1 medium pumpkin 9Iuse the pie style)

2 onions, chopped

5 tablespoons olive oil

4 cloves garlic, minced

4 fresh red chillies, finely minced

3 tablespoons grated fresh ginger

3 tablespoons cumin seeds

1 tablespoon sugar

1 heaping teaspoon turmeric

1-2 tablespoons curry powder

3 cups roasted cashew nuts

1 small can of coconut milk

1 sm. container yogurt

1 cup parsley, chopped

1/3 cup cilantro, chopped

 

Heat oil in a large saucepan and add the garlic and

onion and saute

until golden. Add the cumin, chillies, ginger, curry

powder and

turmeric and continue to saute until the fragrance

from the spices

become apparent. Add the sugar and continue to saute

until the

vegetables are soft.

 

Add the pumpkin (cut into large 4 cubes) and 2 cups of

the cashews

and stir to coat with the spices. Add the water almost

to cover and

bring to the boil. Cover and simmer for 30 minutes

until the pumpkin

is tender but not mushy. Add the coconut milk, yogurt,

cilantro

and parsley and stir well to dissolve. Season to taste

with salt and pepper. Serve with extra roasted cashews

and extra

sprigs of coriander. Good on rice.

 

 

 

 

 

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