oil, onion & garlic free PUMPKIN COCONUT CURRY

Curry weather is defiantly on the cards, currently in Perth its the middle of Summer but we've just had a day of torrential rains and a brisk high of 18 degrees celsius (something that is only seen in winter here...) But I'm not complaining because it means curry night every night! haha quite literally have eaten this or my Spicy Red Lentil Dahl (recipe a few posts back) for the last week whether they be with rice, over noodles (this curry is especially! AMAZING over brown rice vermicelli) or either of them stuffed into potatoes Mmmm

This recipe actually came about because I wanted to make a curry quite literally in a HURRY- that still packed a punch flavour wise but didn't have to sit on the stove all day...it's also relatively low fat, as I usually use Pure Harvest CocoQuench coconut milk. In just 20minutes you'll have the most perfectly creamy coconut curry

What you'll need (to serve 1 hungry human)

1 TBS of CURRY POWDER (a good quality one is *key because this is where the flavour lies- I usually use "gourmet organic herbs- Indian Curry Powder (health food stores) OR Clive of India hot madras Curry Powder (Coles or Woolworths))

1 tsp of Cumin (because this is clearly the best herb)

some steamed pumpkin- depending on size I usually use about a 1/4- 1/2 a Jap Pumpkin- personally prefer it to the butternut LEAVE THE SKIN ON)

1 cup of coconut milk- as mentioned above I usually use Pure Harvest Organic CocoQuench (if using one from a can you may require less or watering down)

LOTS OF OTHER VEGGIES (I'm ultra lazy and just use an frozen organic one from Woolworths along with anything in the fridge thats going "off")

Start by sautéing any veg in water that may require it (I like to start with zucchini) , then add all the spices and allow to cook until aromatic (1-2mins). Next add in the frozen veggies and allow these to slightly soften, toss in the pre-steamed pumpkin and quickly cook to caramelise. Once the pumpkin starts to colour pour over the coconut milk, bring to the boil then simmer (any veggies that need steaming could be done whilst it's simmering away) until thick and creamy (about 10 mins) and that's it- super simple mid-week dinner sorted