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Creamy coconut pumpkin

Name: Creamy coconut pumpkin
Cook time: 20 min
Yield: 2
Cuisine: South Asia

with peanuts and jeera rice

Ready in around 20 mins

RECIPE FACT:

Peanuts, often called 'poor man's cashews' are an integral part of South Indian cuisine, especially in the Tamil Nadu region where they are used in chutneys and to temper curries and rice dishes.

Nutritional Info:

Energy: 3,285kJ (785kcal)
Protein: 20g
Carbohydate: 64g
Sugars: 15g
Fat, total:47g
Saturated:20g
Sodium:374mg
Contains:Gluten, Peanuts, Soy, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Remove the kale leaves from their stalks, pile on top of each other and slice finely. Open the pot of spice paste and remove the red chilli from the top and finely slice if using or discard. Remove the curry leaves from their stalks.
2. TO COOK THE CURRY:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the curry leaves then cook for 30 secs, Add the kale and cook for 1-2 mins. Add the spice paste, chilli and peanuts then cook for 1 min stirring regularly until fragrant. Add the steamed pumpkin and pour in the coconut broth, then cook for a further 2-3 min covered with a lid or until pumpkin is soft and fully cooked through.
3. TO COOK THE RICE:
Microwave option (preferred): Open the bag of steamed jeera rice, breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
TO SERVE:
Spoon jeera rice into bowls and top with creamy coconut pumpkin and peanuts. Sprinkle over the toasted coconut.