Recipe: PUMPKIN, TURNIP + KALE CURRY WITH COCONUT STEAMED RICE AND APPLE, PEAR AND FIG CHUTNEY August 31, 2020
We have just the thing for this icy weather, PUMPKIN, TURNIP + KALE CURRY WITH COCONUT STEAMED RICE AND APPLE, PEAR AND FIG CHUTNEY, with pumpkin, turnips, kale, onion, apples and pears from our Weekly Fruit & Veg Box.
Thank you to Bronni Darné of the absolutely beautiful Instagram page 365wholesomedays (go take a look!) for the recipe.
Recipe: PUMPKIN, TURNIP + KALE CURRY WITH COCONUT STEAMED RICE AND APPLE, PEAR AND FIG CHUTNEY
4 Tbsp ghee
2 onions, chopped
1 Tbsp ginger, grated
3 garlic cloves, minced
1 Tbsp ground cumin
3 Tbsp ground coriander
2 tsp sweet paprika
1 tsp ground turmeric
1/4 tsp chilli powder
2 x 400g cans tomatoes
4 dried bay leaves
5 cardamom pods, crushed
1 cinnamon stick
1 cup curry sauce
400g chopped pumpkin
1 large turnip chopped
2/3 cup coconut cream
1/3 cup coconut yoghurt, plus extra to serve
200g chopped Tuscan kale
1 tsp garam marsala
Fresh coriander, to serve
Coconut steamed rice, to serve
Toast almonds to serve
Heat 2 Tbsp of ghee in a large saucepan over high heat. Add the onion. Reduce to low and cook, stirring occasionally, for 10 mins until onion is soft. Add the ginger and garlic and cook until aromatic. Add the cumin, coriander, paprika, turmeric and chilli powder and stir to coat. Stir in the tomato, bay leaves and 1 cup water. Season. Bring to a simmer stirring occasionally for 1 hour. Remove and discard the bay leaves.
While the sauce is simmering, heat another saucepan over high heat. Add the cardamom and cinnamon and cook until aromatic. Add the rest of the ghee, then the pumpkin and turnips. Cook for 5 to 10 mins until starting to brown. Add the curry sauce and 1 cup water. Reduce heat to low. Simmer for 10-12 mins until the pumpkin is tender. Stir in the coconut cream and simmer for 5 mins. Add the yoghurt and kale. Stir to combine. Simmer until kale is tender. Stir through the garam marsala.
Serve on steamed rice with yoghurt, coriander and almond flakes.
APPLE, FIG AND PEAR CHUTNEY WITH CARDAMOM
250g apples (peeled, cored and very finely chopped into small cubes)
300g pears (peeled, cored and very finely chopped into small cubes)
150g fresh figs (trimmed with stem cut off and chopped into quarters
125g onions (peeled and diced)
1 tsp ground cinnamon
1 tsp cardamom seeds (from freshly crushed pods)
Zest and juice of 1 orange
150g coconut sugar
150ml apple cider vinegar
Place the onions, apples, pears and figs into a large pan with the orange juice and bring to a gentle simmer, allow to simmer until the onions and fruit are cooked and the fruit has broken down. Add the spices, orange zest, vinegar and sugar and bring to a brisk boil, then reduce the heat to a good simmer and cook for about an hour, stirring occasionally. The chutney is ready when a spoon leaves a trail when drawn through the mixture.