For the Curry
1 tbsp coconut oil
1 red onion, chopped into half moons
2 cloves garlic, minced
¼ tsp cinnamon
½ tsp freshly grated ginger
2 tbsp curry powder
500g kabocha pumpkin, chopped into 3 cm chunks
1 cup water
1 can coconut milk
2 large bananas, chopped
1 cup celery, chopped into 1 cm pieces
Salt & pepper to taste
Handful coriander (cilantro) leaves for garnish
1 lime, quartered
½ cup almonds
1 cup cashews
2 tbsp desiccated coconut
4 cups cooked wild rice
- Heat the coconut oil in a large saucepan on medium heat. Once the oil melts, add in your onions and cook them until they start to become soft (around 5 minutes). Add in your garlic, ginger, spices, salt + pepper, and pumpkin and let cook for another 5-10 minutes.
- Add your water and coconut milk, reduce to a simmer, and cook for 10-15 minutes. After that, uncover and let cook again for another 15 minutes, stirring occasionally until pumpkin is cooked through but not too soft and mushy.
- In the meantime, toast your almonds, cashews, and dessicated coconut in a dry frying pan. Careful not to burn them! Set aside.
- Back onto the curry. Turn of the heat and add in your celery, so it slightly cooks but still maintains a nice crunch. Also this is the time to add in your bananas if you're using them!
- To serve simply layer some rice, curry, and top it off with the lime, coriander, and nuts!