Pumpkin Curry

Ingredients

• 1 tbsp black mustard seeds
• 1 tbsp curry powder
• 4 dried chillies, roughly chopped
• 1kg kent pumpkin, washed and cubed
• 400ml vegetable stock 1 cup
• 1 cup shredded coconut
• 2 tbsps coconut oil
• salt
• pepper
• fresh coriander leaves, to garnish

Method

Step 1

Heat the oil in a large, oven-proof casserole dish. Fry the mustard seeds, curry powder and chillies for 1 minute.

Step 2

Add the pumpkin and fry for 2 minutes. Then pour in the stock and bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes or until the pumpkin is tender

Step 3

Stir through the coconut and cook for another 5 minutes.

Step 4

Season to taste and serve garnished with chopped coriander.

Original recipe from Keto - 6 Ingredients or less