Aromatic Pumpkin Curry with Tricolour Quinoa

As much as I love a good summer salad, I absolutely love the foods we are able to cook in the autumn/winter months. Pumpkins and squashes are my absolute favourite when it comes to curries. I like using a lot of spices in my curries and pumpkins seem to soak up all the spice and give the curry a lovely sweetness without the spice overpowering its tender flavour. I have been making this pumpkin curry since my children where small and we all love this recipe in our house. Its also a goodie for freezing. I always make a large pot of it and whatever is left goes into the freezer, for those days when you don’t want to cook or have not much time on your hand.

Ingredients
serves 4

For the curry paste:

1 small onion
3 garlic cloves
1 inch piece of ginger, finley chopped
2 tbsp of ketchup
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp of brown sugar
1 tsp of chilli powder
1 juice of a lime
2 tbsp of soya sauce
1 small lemon grass stalk, minced

For the curry

1 tbsp of coconut oil
1 onion
2 garlic cloves
1 inch piece of ginger
1 small butternut squash or pumpkin
1 whole broccoli
250ml coconut milk
300ml vegetable stock
zest of half a lime
salt & pepper

Directions

To make the curry paste, blitz all the ingredients in a food processor for a minute or two to combine.

For the curry: Heat the oil in a large pan or wok. Add the onion, garlic and ginger and fry for 4-5 minutes. Add the curry paste and pumpkin or squash. Fry gently for another 4-5 minutes.
Add the coconut milk, stock, lime zest, broccoli and bring to the boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender, stirring every now and then. Season with to taste with salt and pepper and serve with either quinoa or brown rice.