Ingredients
- 1/4 Kent pumpkin (or similar), cut into large squares
- 1 can of chickpeas, strained
- 1 onion, diced
- 2 gloves of garlic, crushed
- One jar of Valcom Massaman curry paste
- One can of coconut cream
- 1 cup of water (for preventing sticking)
- 1 cup of peas
- Coriander (for garnish)
- Pickled onion (for garnish)
- Two cups of Basmati or Jasmine rice
- Two tablespoons of olive oil
Method
- This recipe is a fun take on a vegetable curry. Roasting your ingredients elevates their flavours and adds some fun texture!
- Pre-heat oven to 200 degrees Celsius.
- Season cut pumpkin with salt, pepper and olive oil and put into oven for 30 minutes. At 30 minutes at strained chickpeas. Make sure chickpeas are coated with the oil from the pan.
- Meanwhile, using a medium to large pot over medium heat, add olive oil and onion, cook until it’s browned. Add water to stop burning/sticking if need be.
- Next add your jar of Valcom Massaman curry paste and mix through. Cook through for 4-5 minutes, stirring and adding small amounts of water if need be to prevent sticking. This process will help activate the flavours and aromas of the curry paste
- Add garlic and ginger and stir for 4-5 more minutes, adding water if need be to prevent sticking.
- Next, add your can of coconut cream. Leave to simmer on low heat for 5-10 minutes
- While your curry is simmering and your veges roasting, get your rice ready. I use the absorption method: In a small pot, add a small amount of oil and two cups of drained rice. I prefer to use Basmati, but Jasmine is more traditional Thai. Allow to lightly toast for 1 minute before adding a pinch of salt and water. Two cups of rice will need 3 cups of water. Leave to cook over a medium heat until all the water is absorbed. Once absorbed, turn heat off and leave to steam for 5 minutes. At this point your rice should lift off the bottom of the pot and the granules separated.
- While your rice is resting, pull your pumpkin and chickpeas out of the oven. By this stage your chickpeas should have some golden colouring and slight crisp (yummo!). Add your roast veges to your curry sauce and add the cup of peas. Gently stir and cook for a further 2 minutes.
- Now it's ready to serve! I love to serve this with a garnish of homemade pickled onion for a nice acid kick and coriander. Enjoy
Product used in recipe
- Valcom - Curry Paste Massaman
