Carrot and pumpkin curry

This weekend I whipped up a delicious curry dish that I am going to share with you, one because it is so tasty and two because it was so easy to make. I can honestly say that I made this on the spur of the moment with ingredients I had on hand. This is my adaptation of the recipe.

Put Basmati rice (make enough for 4 servings) on the stove to cook while making the curry if you like to have rice with your curry.

Pumpkin and carrot curry

2/3 cup vegetable stock

1-inch piece of fresh ginger, or galangal, or equivalent from a jar

2 garlic cloves, chopped or minced garlic from a jar

Fresh or dried chili peppers

Cayenne pepper

4 carrots, peeled and cut into chunks

8 oz/225 g can pumpkin or fresh pumpkin cut into cubes (or you can use squash instead)

2 tbsp coconut oil

1 cooking onion or 2 shallots finely chopped

3 tbsp. Thai red or yellow curry paste

1 ¾ cans coconut milk

Basil

¼ cup toasted or raw pumpkin seeds

Sea salt and pepper

Pour the stock into the large pan and bring to a boil. Add the ginger, half the garlic, chilies and simmer for 5 minutes. Add the carrots and pumpkin and simmer for 5-6 minutes, until tender.

Heat the oil in a large skillet. Add the onion and the remaining garlic and stir fry for 2-3 minutes. Add the curry paste and stir fry for an additional 1-2 minutes.

Stir in onion mixture into the pan containing the pumpkin and add the coconut milk and basil. Simmer for 2-3 minutes. Serve over Basmati rice, sprinkled with pumpkin seeds. Scrumptious!