Pumpkin and Choko Curry

With garden chokos and pumpkin in abundance, I have made this Curry for the past three pot luck lunches and it has been very popular. So for all those I promised this recipe to...here it is.
If you live near me, please don't buy your chokos. There is plenty in my backyard. I'd love to share :)

Ingredients

1 Jap or Butternut pumpkin, cut into 1-1.5cm cubes and roasted with a drizzle of olive oil and a sprinkle of celtic sea salt.

2 medium brown onions, diced

2 medium Chokos

2 Tbs homemade vegetable stock concentrate or 2-4 vegetable stock cubes

2-3 Tbs fresh grated ginger

2 large garlic cloves, crushed

2 tsp cumin powder

1 tsp turmeric powder

1, 400ml can coconut cream

Salt to taste if needed

1 cayenne chill, finely chopped

4-6 Kaffir lime leaves

oil for frying

2-4 cups cooked butter or cannelinni beans (optional)

Fresh coriander (cilantro) for serving

Method:

• Make sure pumpkin is roasting first :)
• Fry onion and choko for a few minutes before adding kafirr lime leaves,garlic, ginger, chilli, turmeric, cumin and stock.
• Continue sauteing until choko is soft and then add coconut cream and leave to simmer until pumpkin is browned on edges.
• Stir pumpkin through curry
• Serve on rice and enjoy :)

Posted By: Natasha Mansour